Loaded Baked Potato Soup 

Loaded Baked Potato Soup is one of my favorite soups to make when the weather turns cool. It is rich, creamy, and hearty, with all the comforting flavors of a loaded baked potato in every bowl.

This isn’t just a simple potato soup. Baked potatoes are combined with crisp bacon, ham, cheddar cheese, sour cream, and a flavorful mixture of vegetables. I also add a little jalapeño for a subtle kick that complements the creamy soup without overpowering it.

Top each bowl with bacon, shredded cheddar, sour cream, and green onions for the full loaded baked potato experience.

I have been making this soup for years, usually in a large Dutch oven so there is plenty of room for everything to simmer together. It makes a generous pot, which is perfect for feeding a family or having leftovers for lunch the next day. This recipe has also won a couple of contest awards. 

How To Make Loaded Baked Potato Soup

(The complete list of ingredients and detailed instructions can be found in the printable recipe card below.)

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:

1. Bake the  potatoes.
   They can be baked in the oven or cooked in the microwave.
   Allow the potatoes to cool enough to handle. Cut them in half and scoop the potatoes from the skins into a large bowl. Season with salt, pepper, and butter, then set aside.

2. Cook the Bacon.
   Heat a large Dutch oven over medium heat. Add the bacon and cook until browned and crisp.
   Remove the bacon and drain on paper towels. Leave about 2 tablespoons of bacon grease in the Dutch oven for cooking the vegetables.

3. Cook the vegetables.
   Add the celery, carrots, jalapeño, onion, and red bell pepper to the Dutch oven.
   Cook over low heat for about 10 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for another 3 minutes.

4. Add the broth, cream, potatoes, and ham
   Stir in the chicken broth and half-and-half. Carefully fold in the seasoned potatoes and cubed ham.
   Bring the soup to a gentle simmer and cook over low heat for about 20 minutes, stirring frequently.

5. Remove the Dutch oven from the heat. Stir in the shredded cheddar cheese and sour cream until the cheese is melted and the soup is creamy.
   Taste and add additional salt and pepper if needed.

6. Ladle the soup into bowls and top with your favorite loaded baked potato toppings—crumbled bacon, shredded cheddar cheese, sour cream, and diced green onions.

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.

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.
• So convenient because It is a great make ahead soup. The flavors blend so well. 

Helpful Tips/ Frequently Asked Questions

Can I make this soup ahead of time?
Yes. I often make this soup earlier in the day, or the day ahead,  and refrigerate it until it is time to serve. This also gives the flavors more time to blend.

Allow the soup to cool before refrigerating, then reheat it slowly over low heat, stirring frequently.

If the soup becomes too thick after refrigeration, add a little additional half-and-half or chicken broth until it reaches your desired consistency.

What kind of potatoes are best to use?
I prefer Russet potatoes for this recipe, although Yukon Gold potatoes also work well. Russets give the soup the classic baked-potato flavor and texture I prefer.

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.