Loaded Baked Potato Soup

by Sarah Chang

1

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Soup & Dinner Serves 12 Prep 20 min Cook 1 hr 40 min Total 2 hr
Description

This is a measure-with-your-heart style soup.

Recipe Image
Ingredients
12 unit Red Potatoes
2 tbsp Vegetable Oil
1 tsp Salt
6 slice Bacon
1 tbsp Minced Garlic
8 cup Chicken Broth (low sodium)
2 tsp Oregano
2 tsp Onion Powder
1 1/2 cup Heavy Whipping Cream
1 cup Shredded Parmesan
1 1/2 cup Shredded Sharp Cheddar
1 cup Sour Cream
4 oz Cream Cheese (softened)
1/2 cup Chopped Chives (optional)
Instructions
  1. 1
    Set oven to 425 F. Place foil on pan and spread a thin layer of vegetable oil across.
  2. 3
    Wash potatoes. Roughly peel half of the potatoes. Slice potatoes in half and place flat-side down on oiled pan. Drizzle the remaining oil on top and season with 1 tsp of salt.
  3. 5
    Bake about 40 minutes until skins crisp and potatoes can be easily poked with a fork.
  4. 6
    In a large pot, sear bacon on medium heat until desired tenderness. Cook both sides.
  5. 8
    Set bacon aside to cool slightly, roughly chop.
  6. 10
    Leave bacon grease in pan.
  7. 11
    Remove potatoes from oven and chop into 3/4 inch pieces.
  8. 13
    Add minced garlic to bacon grease in pot. Let simmer until fragrant. Add diced potatoes and mix until potatoes are coated in garlic and grease. Let simmer on low-medium heat 1-2 minutes.
  9. 14
    Add chicken broth. Let simmer until boiling.
  10. 16
    Once boiling, gently mash the potatoes until you’ve reached your desired consistency. I mash until about 1/4 of the potato chunks remain.
  11. 18
    Return bacon pieces to pot.
  12. 19
    Turn burner to low heat. Add onion powder, oregano, heavy whipping cream, Parmesan, and cheddar.
  13. 21
    Gently stir to combine.
  14. 22
    Add sour cream and cream cheese. Continue stirring until all ingredients are mixed. Add salt to taste.
  15. 23
    Serve topped with cheddar cheese, sour cream, bacon bits, and/or chives. Enjoy!