Loaded baked potato soup Tell a Friend

Rate this recipe:

Share This Recipe...

Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - bacon, roughly chopped
  • 1 whole - onion, diced
  • 1 whole - carrot, peeled and diced
  • 3/4 cups - celery, diced
  • 4 whole - russet potatoes, peeled and diced
  • 4 whole - red potatoes, peeled and diced
  • 1/4 cups - flour
  • 2 cups - chicken stock
  • 1 pinchs - salt
  • 1 pinchs - black pepper
  • 4 cups - heavy whipping cream
  • Directions:

    1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels, reserving half for garnish.
    2. In bacon fat, cook onions, carrots, and celery until the onions are translucent.
    3. Add potatoes and cook for 4 minutes, stirring occasionally.
    4. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes.
    5. Add chicken stock and half of the bacon. Season with salt and pepper.
    6. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture.
    7. Add whipping cream and simmer for 5 minutes.
    8. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
    9. Season to taste, and garnish with optional toppings such as grated cheddar cheese, sour cream, bacon and chopped green onions.

    Brief Description

    Perfect for a cool fall night!

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 1 hour(s)


    Soak potatoes in cold water once diced to stop from turning brown. To chop bacon more easily, freeze for a few minutes first.



    Posted By:


    Posted On:

    May 20, 2013

    Print Recipe

    Speak Your Mind