Tasty Query - recipes search engine

Creamy Loaded Baked Potato Soup with Cheese and Bacon

We all love a good baked potato and are there any better way to enjoy one then fully loaded with all the stuff you can pile on top. I mean remove any one of the toppings and it seems like something is missing. I mean what do you remove the sour cream I think not, the bacon absolutely positively not! Under penalty of death in this house. I mean don’t mess with my hug. Ok so what’s left chive Nah., cheese oh not in this neck of the woods. And there is no way you can get rid of the potato itself or it’s not a baked potato in the first place.

So why should our potato soup be any different? I mean if all those things are absolute a must in a baked potato why should soup have them excluded from the culinary menu. So with that in mind I set out to take potato soup in a whole new direction. I wanted all the things we love so much in a good baked potato to be present in this soup and I think I have meld it into a winning combination. I mean if you look at the ingredients it is all there from the cheese to the bacon.

What I end up with was a soup that has all the character of a baked potato in a soup form. Now if there is one thing we all love isn’t it soup. It is the perfect lunch companion it balances out those cold winter days with taking an otherwise cold lunch and infusing warmth into it so we can feel warm inside ourselves. Now I don’t know about you but I like my soup thick and that is the aim of this soup is a wonderful thick and cream soup that is just as good as eating a baked potato without all the chewing. So I hope you like this one and enjoy it with some nice crusty bread to help clean the bowl when you get to the bottom.

Bacon and Cheese Loaded Baked Potato Soup
Summary: The only thing that is more iconic with comfort food then a baked potato - is not having to do all the chewing to enjoy it. If meld the elements of a baked potato into a soup that is thick and creamy.
Cuisine: American
Recipe type: Soup
Serves: 6
Prep time: 
Cook time: 
Total time: 
For the Load Baked Potato Soup
  • 2 pounds Yukon gold potatoes,
  • 8 bacon slices, thick cut
  • 6 cups half-and-half
  • ⅓ cup flour
  • 1 cup sour cream, Cabot works well
  • 1 cup cheddar cheese, shredded ½ cup reserved
  • 1 cup green onions, chopped
  • ¼ cup chive
  • 1 tablespoon granulated garlic
  • ½ teaspoon rosemary
  • Salt and pepper to taste
  • Olive oil for tossing
  1. Quarter the potatoes and then the quarters in half
  2. Place half of them in a glass bowl and drizzle with a little olive oil and sprinkle with rosemary and some granulated garlic and place into a preheated 400 degree F. oven in a shallow roasting pan and cook for about 45 minutes or until tender tossing every 15 minutes.
  3. In a stock pot bring salted water to a boil and boil the remaining potatoes until a fork goes into them easily.
  4. Drain and mash them in a glass bowl.
  5. Slice the bacon into ¼ inch piece and fry in a deep skillet until semi crisp and reserve the grease.
  6. Over a medium high heat slowly stir with a whisk the flour into the hot grease stirring it continuously so it doesn't burn, cook until a medium brown then slowly stir in the half-and-half stirring continuously to avoid lumps.
  7. Return the stockpot to the stove, to this combine the mashed potatoes and the milk mixture and blend well with a hand blender.
  8. Simmer on low heat.
  9. Add to this the sour cream, green onion, ½ cup cheddar cheese, stir well.
  10. Remove the roasted potatoes from the oven and add them to the soup.
  11. Simmer until thick and heated through.
  12. Add salt and pepper to taste.
  13. Ladle into serving bowls and top with some cheese, bacon and chive and serve with crusty bread

Photo Description:

Today I serve up a soup that is not only great tasting but incredible to look at too. It puts all the elements of a baked potato into a bowl of soup and carries off the things we love about the look of a baked potato stacked with all its toppings and presents a bowl of soup that you just want to peel away the tinfoil from and dig into dressing up your hot from the oven baked potato. Sometimes food is as much about the presentation as how yummy it is and this is just such a recipe.

Leave a Reply

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

seven + 17 =

Rate this recipe:  

Sign up to our newsletter!

Custom Search

Christine Szalay-Kudra

Hello there, I'm Christine. Welcome to my blog where you will find a comprehensive collection of soup recipes for every season, occasion and palate. There are hundreds of soup recipes for you to try out, those which warm you up during the cooler months, and even chilled soups and dessert soups if you want to try something new.

Try making your next soup in the pressure cooker or crockpot, or prepare it in the conventional way. Choose from classics such as potato and leek soup, beef broth, French onion soup, or chicken noodle soup, or investigate a more unusual dish, like our cabbage bean soup or one of the Chinese soup recipes.

In addition to soups, broths and chowders, I have collected stew recipes, along with low-calorie, low-carb and heart-healthy options, so you can make soups which are nutritious and good for you, as well as fresh-tasting and delicious. Here at Amazing Soup Recipes, there are recipes for every taste, many of which are really quick and easy to make.

Thanks for visiting,