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Totally Loaded Potato Soup

Loaded potato soup is the perfect hearty lunch or dinner a cold day!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Keyword: baked potato, loaded potato soup
Servings: 8 cups
Calories: 462kcal


  • 6 cups potatoes peeled & cubed (about 6 med-large)
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 3 ribs celery diced
  • 4 cups chicken stock
  • 3 tbs fresh basil coarsely chopped (about 3-4 large leaves)**
  • 3 slices thick-cut bacon diced
  • 1 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1/2 cup shredded provolone or smoked provolone
  • 1 cup shredded sharp cheddar cheese preferably white
  • 2 cups milk heavy cream, light cream, or half & half*
  • 2/3 cup flour
  • 4 tbs butter


  • 1/2 cup fresh parsley chopped
  • 4 slices cooked bacon diced or crumbled
  • 2 green onions finely sliced
  • 1/2 cup shredded cheddar cheese preferably yellow


  • Over medium heat in a large pot or dutch oven, cook bacon until brown and crisp. Remove from pot and set aside. Do not drain pan. You are using the bacon fat for flavoring.
  • Add the onion, celery and garlic. Cook until onion is soft and translucent.
  • Add the stock, basil, reserved bacon, potatoes, salt and white pepper. Bring to a boil, reduce heat to a low simmer and cook for about 20 minutes, or until potatoes are tender.
  • In a separate small saucepan, melt the butter over medium heat. Gradually whisk in the flour, making sure there are no lumps. Continue stirring the butter/flour combination (this is a roux) for about 3-5 minutes until it smells a bit "toasted."
  • Whisking constantly, gradually add the cream, very slowly, making sure there are no lumps and mixture is smooth. Cook for about 2 minutes, until cream is hot and mixture is thick.
  • Whisk the cream mixture into the stock/potato mixture. Cook over low heat for 10 minutes. Remove about half of the soup and puree in a blender or Ninja. Add the pureed soup back to the pot. Heat through.
  • Stir in the cheeses and remove from heat. Partially cover the pot and let it sit for about 5 minutes to melt the cheeses.
  • Stir again and serve, topping each bowl with a good amount of each garnish ingredient heaped in the center.


*I used a combination of heavy cream and whole milk, maybe 3/4 heavy cream to 1/4 milk.
** The fresh basil may be substituted with 1 tsp dehydrated.


Serving: 1cup | Calories: 462kcal | Carbohydrates: 38g | Protein: 21g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 1077mg | Potassium: 1040mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1011IU | Vitamin C: 26mg | Calcium: 358mg | Iron: 6mg