This loaded baked potato soup is packed full of red potatoes, bacon, cheese and green onions. You’ll love all the flavor packed into this soup and it’s ready in just 1 hour! Hello, delicious!
It’s -10 degrees outside right now.
I actually managed to get out of my warm bed and hit the gym this morning but not after some serious debating on whether or not it would be worth it.
Don’t worry. I made the right decision.
I went to the gym and did some rowing, bench pressing, and overhead press. I’m crazy sore today but all in all, it was worth it.
Plus, I’m going to Florida next week (I SWEAR IT BETTER BE WARM!) so I’m not exactly going to be lifting weights while I’m hanging out with my niece and nephew.
I’m hoping it’s the perfect temperature in Florida so I can go for walks and not roast to death.
The last time I was there I tried my hardest to want to hang out outside but I cannot handle the true Florida heat.
I’m simply not built for 100-degree weather.
I’m also not built for -10-degree weather.
I feel like I need to find a balance.
Maybe San Diego?
Ok, while I’ll figure out where I should live I should tell you a bit about this loaded baked potato soup.
I actually made it back in 2011 but the recipe needed a little revamping and definitely needed new photos. So, I did just that!
I actually make this soup all the time and thought it was high time I added in a few changes I made throughout the years.
The biggest change I did was the use of fresh herbs. It brings such a bright note to the soup that really helps the potato shine.
So often potato soup is super bland and just tastes like the toppings you pile on top.
Well, this soup has flavor!
What’s in loaded baked potato soup?
If you think about all the stuffed and loaded baked potatoes you have had in your life that is what this soup can offer you.
I have topped it with bacon, cheese, sour cream, and broccoli.
For the photos, I kept it simple – bacon, cheese, and green onions.
But, if you want to add more protein it’s great topped with leftover grilled chicken and broccoli.
This soup is super filling but I usually find myself trying to squeeze in another bowl because it’s so freaking delicious.
Plus, I just really love any soup that is covered in bacon.
Who’s with me?
I know bacon is not as cool as it used to be but I’m still crushing on it pretty hard.
Well, to be honest, I’ve always loved it.
It was never a fad to me.
The one question I get a lot about this recipe is why use evaporated milk?
If you’re not familiar with evaporated milk it’s milk with half the water removed. So it’s creamier without all the fat of heavy cream.
If you’re not sure where to find evaporated milk it’s usually in the baking aisle.
Just a little helpful grocery shopping hint.
Love this loaded baked potato soup?
Try my Peruvian Chicken Soup, Spicy Thai Pumpkin Soup, Creamy Carrot Orange Soup, Italian Sausage Fennel White Bean Soup, Lemon Chicken Vegetable Farro Soup, Instant Pot Asian Chicken and Rice Soup or my Chilean Carbonada Soup
- 1 pound bacon, diced
- 1 medium yellow onion, diced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 8 cups cubed red-skinned potatoes
- 6 cups chicken stock
- 1 (12 ounce) can evaporated milk
- Shredded sharp cheddar cheese, for topping
- Chopped green onion, for topping
- Sour cream, for topping
- In a medium-large soup pot fry bacon over medium high heat until crispy.
- Put the bacon on a paper towel lined plate and set aside.
- Drain bacon fat from pot, reserving 2 tablespoons.
- Add the onions, thyme, rosemary, oregano, kosher salt and black pepper to the bacon fat and cook for about 5 minutes or until the onions are translucent in color.
- Add in garlic and sauté till fragrant, about 30 seconds.
- Deglaze the pan with the apple cider vinegar and scrape up all the bits from the bottom of the pan.
- Add in potatoes and chicken stock.
- Bring to a boil and then turn down heat to low and simmer for about 20 minutes or until the potatoes are fork tender.
- Using a potato masher, mash the potatoes in the pan, leaving some of the potatoes cubed.
- You can make a smoother soup (if desired) by using an emersion blender in the pot or by adding the potatoes and stock to a blender and blend.
- Add in the can of evaporated milk and bring to a simmer. Careful, it can burn easily.
- Taste and re-season with salt and pepper if needed.
- Ladle into bowls and top with cheddar cheese, green onions and crispy bacon.