Previous Post Next Post


Brought to you by

Loaded Potato Soup

By Angie McGowan |

Loaded Potato SoupNothing warms you up a chilly day like a nice warm bowl of potato soup. This soup is such a comfort food and one of our family favorites. I added everything to this soup that you would get on a loaded baked potato: smoky bacon, butter, sour cream, cheddar cheese, fresh parsley and spring onions.  The smoky bacon and sour cream in this soup make it a real crowd pleaser. It is the perfect soup for all ages, including your young picky eaters. This is not the lightest version of potato soup, but is certainly one of the tastiest. It is a real stick to your ribs, hearty soup that leaves you full and satisfied. I included potato flakes as an optional ingredient to help thicken the soup if you need to. I have read alot of reviews of other recipes, and the primary concern was that the soup was too thin. Adding potato flakes to get the soup to the exact consistency you want will make it perfect. This recipe will make enough for 4- 6 hungry people.

Loaded Potato Soup Recipe

1/3 lb bacon, chopped
6 medium Idaho potatoes, diced
4 cups chicken stock
2 cups milk
1/4 cup all purpose flour
1/4 cup butter, or 1/2 stick
1 medium onion, diced
1 clove garlic, diced
1 cup sour cream
1/4 teaspoon white pepper
potato flakes (if needed for added thickening)

grated cheddar cheese
freshly chopped parsley
sliced spring onions

1. Add bacon to a large soup pot and cook until it has rendered it’s fat. Remove and set aside. Then add onions and garlic to bacon fat. Cook until onions start to become translucent and then add butter. Let butter melt and then whisk in flour. Cook for 2 – 3 minutes. Add chicken stock and bring to a boil while scrapping the bottom of the pan. Add milk, potatoes and white pepper. Bring back to a boil and make sure to stir constantly to avoid lumps.

2. Cook over medium heat until potatoes are very tender, stirring from the bottom every few minutes. After potatoes are done, if your soup is too thick, add more stock or milk. If it is too thin, add potato flakes, a few tablespoons at a time, until you get your desired consistency. Wait about 2 minutes in between adding potato flakes to see what the consistency will be before adding more flakes.

3. When soup is done, remove from heat and stir in sour cream. Serve soup topped with crisp bacon, freshly grated cheddar cheese, freshly chopped parsley and chopped green onions.

More on Babble

About Angie McGowan


Angie McGowan

Angie McGowan was a contributing blogger to Babble’s Family Kitchen, a daily food blog with recipes from her kitchen. She currently creates fun recipes for Betty Crocker, Pillsbury and many other companies. You can find more of her recipes on her personal blog, Eclectic Recipes.

« Go back to Food

Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on and other Babble media platforms. Learn More.

0 thoughts on “Loaded Potato Soup

  1. [...] It is so rich and creamy, and is one of our family’s favorites. You can find my recipe for loaded potato soup at Babble’s Family Kitchen. Serves 4  Print The Entire Post with [...]

  2. Cajun Chef Ryan says:

    Yeah, love me some loaded potato soup!

  3. Erika - In Erika's Kitchen says:

    Looks delicious! Another option to thicken a soup like this instead of adding potato flakes is to pulse a few times with a hand-held immersion blender. This breaks up some of the potatoes and releases the starch, which thickens the soup. But don’t do it too much, or you’ll end up with a smooth-textured soup instead of a chunky one.

  4. Sherri Kruger says:

    I made this for dinner tonight – DE.LI.CIOUS! I wouldn’t change a thing and it wasn’t too runny or too thick following this recipe it truly was perfect. My husband said there is no way he can go back to canned potato soup after eating this.

    Thank you for the great recipe!

  5. Angie McGowan says:

    Sherri – Thanks so much! I am so glad you and your hubby loved it!

  6. Ayngelina says:

    That photo is stunning! I want potatoes now :)

  7. Barbara @ Modern Comfort Food says:

    This is a great idea for a hearty fall/winter soup, Angie, and you’ve put all the good stuff into it. Rich, sure, but I’m SO in the mood for a switch away from summertime salads and other lighter fare. This is a definite keeper recipe for the cooler months ahead.

  8. Alta says:

    This is on my menu for this week! Yum.

  9. [...] Loaded Potato Soup Comments: (2) Tags: butternut recipe, butternut squash, butternut squash recipes, dinner, Gruyère, pasta recipe [...]

  10. sara says:

    hate to say it, cause it looks like i’m the only detractor, but i was seriously looking forward to making this, it was a LOT of work to put together, but i was anticipating a really really good soup. I was very dissapointed. With a bit of doctoring it was good, but otherwise, despite all the ingredients, very very bland. It’s a good start, if you’re good at doctoring, but the recipe as stands, not so good. :( maybe it’s just me, as everybody else seems to have loved it, but i won’t be making this one again.

Leave a Reply

Your email address will not be published. Required fields are marked *.

Previous Post Next Post