Photo of a blue bowl filled with loaded baked potato soup with cheese, green onions, and bacon on top by the rosevinecottagegirls.com

Loaded Baked Potato Soup Recipe

There is just something about a loaded baked potato soup that is just so comforting on a cool day or winter night. It is a really easy recipe and pretty inexpensive to make at home.
This soup is a really flavorful and rich one and I think you will like it.  My mother loved to go out for soup and salad for lunch and she would take me out for a bowl of loaded baked potato soup or broccoli soup and a plate of salad quite often. It was part of our special time together. As I got older I developed allergies to the things that were commercially served at restaurants so I worked on making the loaded baked potato soup that she loved so much so that I could bless her with her favorite things. 
Today I try to use organic ingredients for my cooking and still have to watch my ingredients for allergens, but you can use what you have in your house.  Organic milk, butter, and flour is measured for measure normal ingredients.  Make this loaded baked potato soup recipe your own and do not be afraid to tinker with it. Change up the kind of cheese you use or if you like spicy things add a touch of hot sauce or tobacco sauce to it.  Please write us back and let us know if you enjoyed it.  We love to hear from all of you.
 
 
 

 What you will need for Loaded Baked Potato Soup:

  • Cutting Board
  • Sharp Knife
  • Apron
  • Measuring Cups
  • Measuring Spoons
  • Wooden spoon
  • Ladle
  • Soup Bowls
  •  

 

Loaded Baked Potato Soup Recipe

Ingredients:

5 cups organic milk

Butter or oil
4 Tbsp Parmesan Cheese
1 Cup Cream
9 cups of bone broth (can use any broth or stock, we just happen to keep bone broth in crock pot handy for our daily drinking delight).
2 1/2 or so pounds baby red potatoes, Yukon Gold or even Idaho Potatoes cubed into small bite-sized pieces
3 – 4 slices of nitrate/nitrite-free bacon, finely diced and cooked until crispy
1 medium organic sweet onion minced and sauteed
2 teaspoons of Celtic Sea Salt
1 teaspoon black pepper
1/3 cup salted organic butter
2 cups (+ add to this if you have trouble getting it thick enough. I did…) organic flour or you can use a few heaping TBSP of corn starch in a mug. Stir in milk or cream and stir to make a thick paste. Pour this into your soup and stir until thick. 
Bunch freshly chopped parsley. I had this in my herb garden, if you don’t, do not let this stop you. Use dried or what you have.
1 cup organic cream (or milk if you don’t have cream)
Garnish: Grated cheddar and Parmesan cheese
Bacon pieces

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Directions: 

Boil your red potatoes for ten minutes.
When they are done, drain and then cool until they are able to handle.
Cut your bacon and cook it in your skillet until crispy.
Spoon out and place on a plate.
Next, chop up your onion finely, I use a food processor for this when I can because it just makes it so much quicker and helps with the burning eyes and crying.
Place the onion in your skillet with the bacon drippings and cook until they are transparent and sweet.
In a large stock pot place your broth or stock, milk, and cream.
Let that warm (not boil) then make your thickener.

Place your flour in a bowl or large mug and add 1 cup of milk or water that is cold.
Stir well until no longer clumpy and pour into your soup.
Pour your onions into the soup and I put the drippings in there too.
Stir and let it begin to thicken stirring regularly.
Cut your red potatoes into chunks of similar size and when finished add to your soup with most of the bacon bits.

Stir until thick and yummy. Ladle out into your favorite cup or bowl and top with shredded cheddar cheese and a bit of the bacon and a bit of parsley.

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Loaded Baked Potato Soup Recipe

Rosevine Cottage Girls sketch with animals

Ingredients

  • 5 cups organic milk
  • 4 Tbsp Parmesan Cheese
  • 1 Cup Cream
  • 9 cups of bone broth (can use any broth or stock, we just happen to keep bone broth in crock pot handy for our daily drinking delight).
  • 2 1/2 or so pounds baby red potatoes, sliced into small bite-sized pieces
  • 3 - 4 slices of nitrate/nitrite-free bacon, finely diced and cooked until crispy
  • 1 medium organic sweet onion minced and sauteed
  • 2 teaspoons of Celtic Sea Salt
  • 1 teaspoon black pepper
  • 1/3 cup salted organic butter
  • 2 cups (+ add to this if you have trouble getting it thick enough. I did...) organic flour
  • Bunch freshly chopped parsley. I had this in my herb garden, if you don't, do not let this stop you. Use dried or what you have.
  • 1 cup organic cream
  • Garnish: Grated cheddar and Parmesan cheese
  • Bacon pieces

Instructions

    • Boil your red potatoes for ten minutes.
      When they are done, drain and then cool until they are able to handle.
    • Cut your bacon and cook it in your skillet until crispy.
      Spoon out and place on a plate.
    • Next, chop up your onion finely, I use a food processor for this.
    • Place the onion in your skillet with the bacon drippings and cook until they are transparent and sweet.
      In a large stock pot place your broth or stock, milk and cream.
    • Let that warm (not boil) then make your thickener.
    • Place your flour in a bowl or large mug and add 1 cup of milk or water that is cold.
    • Stir well until no longer clumpy and pour into your soup.
      Pour your onions into the soup and I put the drippings in there too.
    • Stir and let it begin to thicken stirring regularly.
      Cut your red potatoes into chunks of similar size and when finished add to your soup with most of the bacon bits.
    • Stir until thick and yummy. Ladle out into your favorite cup or bowl and top with shredded cheddar cheese and a bit of the bacon and a bit of parsley.

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