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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! 

Loaded Baked Potato Soup

Author: Brandy O'Neill
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! 
4.55 from 11 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings

Ingredients

  • 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 Yukon gold 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

Instructions

  • 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.

Nutrition

Serving: 1g | Calories: 689kcal | Carbohydrates: 60g | Protein: 39g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Cholesterol: 89mg | Sodium: 2096mg | Fiber: 5g | Sugar: 8g
Course Main Course
Cuisine American
Keyword easy soup recipes, loaded baked potato, loaded baked potato soup, potato soup, soup recipe
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