All of the flavors of a classic loaded baked potato in an easy homemade soup! Each spoonful is packed with delicious bacon, potatoes, cheese, and fresh herbs. Thank you Idaho Spuds for sponsoring this post.
Are you looking for an easy recipe to feed a hungry crowd? Maybe you’re having some game day fans over, or you want to treat your family to a comforting meal made with ease. This loaded baked potato soup recipe is bursting with flavor!
To keep you satisfied with each bowl, I’ve added some healthy protein, plus the classic baked potato taste you crave. This soup takes minimal effort but has maximum flavor! Even if you are rooting for the opposite team, everyone will agree that this soup will be a tasty touchdown. With the clock winding down, let’s fire up to stove and get simmering!
The first step to creating this incredible loaded baked potato soup is with some wholesome ingredients. The mixture has diced russet potatoes for a hearty texture which compliments the creamy soup.
Sauteed garlic, onions, fresh thyme, and rosemary add beautiful aromatics. All of these ingredients are simmered in some savory chicken broth until the potatoes are just tender and herbs have infused into the liquid. I promise the smell is divine! You may have some curious eaters wander by to check out the action happening in the kitchen.
I have a couple of secret “plays” to go big on game day. To take this loaded baked potato soup to the next level, I’ve added Idaho Spuds mashed potatoes. The dry ingredients get mixed into the hot soup base, and in an instant, the liquid transforms into the most creamy baked potato soup! It doesn’t get any easier than this my friend.
To add some extra protein, plain Greek yogurt, and sharp cheddar cheese is stirred into the soup. They add just the right amount of tartness to balance the rich consistency. Now that the potato soup is ready, let’s get revved up for the toppings!
To make this soup taste like a classic loaded baked potato, crispy bacon, some extra melty cheese, and fresh chives are generously sprinkled on top. Grab a bowl, and let’s dig in!
This loaded baked potato soup can easily be made ahead of time so that you can sit back, relax and enjoy the game!
Don’t forget to have fun adding different toppings like broccoli and chicken, unless you like to keep it straightforward and classic. What toppings would you add?
What is the difference between Idaho and Russet potatoes?
The amount of natural starch in the cell walls of the potato will affect the texture of the dish. Idaho and Russet potatoes are both high in starch and low in moisture, which results in light and fluffy texture. This recipe uses Russet’s to add pieces of tender potato texture to the soup and kept in small pieces. The light creamy potato texture in the soup comes from the dried Idaho potato flakes added at the end of cooking. Russet potatoes are farmed in many states. However, to be designated a certified Idaho® potato, it must be grown in that state with specific growing conditions like their rich volcanic soil, climate and irrigation practices. (Source: The Idaho Potato Commission)
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Loaded Baked Potato Soup with Bacon
- 4 slices bacon, thick cut, ½-inch diced pieces
- 1 tablespoon olive oil, optional for sautéing vegetables
- 1 cup yellow onion, ¼-inch dice
- 2 teaspoons minced garlic
- 3 cups russet potatoes, peeled, diced into ½-inch cubes
- 2 sprigs rosemary
- 3 sprigs thyme
- 3 cups unsalted chicken broth
- 1 cup milk
- 1 teaspoons kosher salt
- 1 package Idaho Spuds Country Buttered flavor, (3.74 oz)
- ¼ cup plain greek yogurt, or light sour cream
- ¼ cup shredded cheddar cheese, plus more for garnish
- black pepper, as needed for garnish
- Heat a large pot over medium-high heat. Add bacon and cook until crispy, often stirring to evenly cook, about 6 minutes. Transfer to a paper towel-lined plate to cool.
- Remove bacon grease from pan and reserve or discard. You can either add 1 tablespoon of the bacon grease or 1 tablespoon of olive oil to the pan to saute the vegetables.
- In the same pot, heat 1 tablespoon of the olive oil or bacon grease over medium heat. Once the hot, add diced onions and minced garlic. Saute for 6 minutes, until the onions are tender and translucent.
- Add potatoes, rosemary, thyme, chicken broth, milk and salt to the pot. Stir to combine, and turn the heat to high.
- Once the soup comes to a boil, cover with a lid and reduce heat to medium-low. Cook for 10 minutes, or until the potatoes are tender. Remove and discard rosemary and thyme sprigs.
- Add 1 package of Idaho Spuds to the pot. Stir to combine.
- Turn off heat and add ¼ cup yogurt, ¼ cup cheddar cheese and 1 tablespoon chopped chives, stir to combine. Taste the soup and season with more salt and pepper as desired.
- Serve soup topped with more yogurt, cheese, bacon, and chives.
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