Loaded Baked Potato Soup is my absolute favorite soup.

There is nothing more comforting than a big pot of warm Loaded Baked Potato Soup on a cool, fall or winter day.

I have always made big pots of soup for our large family. The leftovers are perfect for lunches the next day or two. 

I make my soups in a large Dutch oven.  I like to have plenty of room for all of the ingredients to blend well, they don’t stick, and the foods cook more evenly in these pots.

How To Make Loaded Baked Potato Soup

(Full list of ingredients and instructions in printable recipe card.)

INGREDIENTS:

• baking potatoes
• kosher salt
• coarse black pepper
• butter
• bacon
• celery
• carrot
• jalapeno pepper, seeded and finely chopped
• onions
• red bell pepper
• garlic, minced (I use from a jar)
• chicken broth
• half and half
• ham, cubed
• sour cream
• shredded cheddar cheese
• GARNISH:
• cooked bacon
• sour cream
• shredded cheddar cheese
• green onions, diced

INSTRUCTIONS:

First, prepare the baked potatoes. You may do them in the
oven, wrapped in foil, or use the microwave ready potatoes.  Cook potatoes until tender, cut in half, and allow to cool enough to handle. I scrape them out of the jackets, into a bowl, and season with salt, pepper and butter.

Heat a large Dutch oven over medium heat. Add bacon and cook until brown and crisp. Remove the bacon, and drain grease, leaving about 2 Tablespoons of the grease to sauté veggies.

Add the celery, carrots, jalapenos, onions, and bell pepper to Dutch oven. Cook over low heat for 10 minutes. Stir in the garlic and simmer another 3 minutes.

Stir in the chicken broth and half-and-half.  Carefully, fold in the potatoes. and ham.  Simmer on low 20 minutes, stirring frequently. Turn off soup.

Add cheese and sour cream to make a rich, delicious soup.
Season with additional salt & pepper if needed.

Remove from stove at this time to serve or re-warm later.

Serve with your choice of toppings such as the bacon, sour cream, shredded cheese, and green onions.

Why You Will Love This Loaded Baked Potato Soup

• This potato soup is a true comfort food. Hearty, satisfying, and uses simple ingredients.
• It reminds you of a loaded baked potato with all of the toppings.
• This recipe makes a large pot of soup so it will serve a crowd or give you great leftovers.

Helpful Tips/ Frequently Asked Questions

I always make the soup early in the day and allow the flavors to blend. After you get it cooked, cool about an hour, and then refrigerate. Warm the soup over a very low heat, stirring frequently.

Soup can be made up to a day ahead of time, reheat on low when ready to serve. May add additional half and half if it becomes too thick.

What kind of potatoes are best to use?
Russet and Yukon Gold are the best to use. They hold up better than a thinner potato. I personally prefer Russet.

How should I store and reheat the leftover soup?
Store leftover soup in an airtight container for up to 3 days in the refrigerator.

Reheat the amount you need in a saucepan over a low heat. Stir frequently. Sometimes the soup will thicken too much after being refrigerated. Just add small amounts of the half and half or more broth to obtain desired consistency.

Some other soups my family love are
SPICY BEEF AND 3 BEAN CHILI
OLD FASHIONED POTATO AND HAM SOUP
HEARTY BEEF AND VEGETABLE SOUP

This post was shared on Sweet Little Bluebird Weekend Potluck.

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LOADED BAKED POTATO SOUP

A soup that is pure comfort food. Loaded with baked potatoes, ham, veggies, half and half, sour cream and cheese. Simmered slowly in a Dutch oven to get the best flavor.

Course Soups/Stews

Cuisine American

Keyword Baked Potato Soup, Best Potato Soup

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8

Calories 680kcal

Author pamelashank2015

Ingredients

• 6 large baking potatoes
• 1/2 teaspoon kosher salt
• 1/4 teasppon coarse black pepper
• 2 Tablespoons butter
• 6 slices bacon cut in small pieces
• 2 stalks celery diced
• 1 large carrot peeled and diced
• 1/2 jalapeno pepper seeded and finely chopped
• 1/2 cup onions chopped
• 1/4 cup red bell pepper diced
• 1/2 teaspoon garlic minced (I use from a jar)
• 2 cups chicken broth
• 1 cup half and half
• 2 cups ham cubed
• 2 oz sour cream
• 1 cup shredded cheddar cheese
• GARNISH:
• cooked bacon
• 1/4 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup green onions diced

Instructions

• Bake the potatoes until tender, cut open in half, and allow to cool enough to handle. Scrape potatoes out of the skins into a large bowl (ok to have different size chunks). Season with salt and pepper. Fold in the butter.
• Heat a large dutch oven over medium heat. Add bacon and cook until brown and crisp. Remove the bacon, and drain grease, leaving about 2 Tablespoons of the grease to saute veggies.
• Add the celery, carrots, jalapenos, onions, and bell pepper to dutch oven. Cook over low heat for 10 minutes. Stir in the garlic and simmer another 3 minutes.
• Stir in the chicken broth and half and half. Add the potatoes and ham. Combine well and cook on low for 20 minutes, stirring frequently.
• Turn soup off and stir in the sour cream and cheese.
• Place soup in bowl and top with choices of sour cream, bacon, cheese, and green onion.
• ** Soup can be made up to a day ahead of time, reheat on low when ready to serve. May add additional half and half if it becomes too thick**

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Helpful Tips:

I have found that Russet or Yukon Gold potatoes are best to use. I prefer the russet.

I always make the soup early in the day and allow the flavors to blend. After you get it cooked, cool about an hour, and then refrigerate. Warm the soup over a very low heat, stirring frequently.

Soup can be made up to a day ahead of time, reheat on low when ready to serve. May add additional half and half if it becomes too thick.