Fully Loaded Baked Potato Soup

By Gaby

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Fully Loaded Baked Potato Soup is exactly what we all need simmering away on the stove right now. It’s the right thing to do!

Fully Loaded Baked Potato Soup from www.whatsgabycooking.com (@whatsgabycookin)

We’re really weird people here in LA. We don’t handle the cold well. Driving down the street these days, no joke every single woman is bundled up in leggings, jackets, vests, scarves and Ugg boots. It was ah-mazing and hysterical and embarrassing all at the same time. I’ll be the first to admit that I’m a wimp when it comes to cooler temps, but there’s a really delicious solution to that… Fully Loaded Baked Potato Soup!

Fully Loaded Baked Potato Soup from www.whatsgabycooking.com (@whatsgabycookin)

It’s a thick and creamy soup made from baked potatoes, but what really makes it shine are all the toppings. Crumbled crispy bacon, shredded cheddar cheese, finely sliced scallions, FRIED POTATO SKINS, I mean… what more in life could you ask for? It’s everything you’ll find in a baked potato but in soup form. I’m into it and you should be too!! Bonus: the base of this soup freezes really well.

And if you need a few more wintery soups for your arsenal:

Fully Loaded Baked Potato Soup

5 from 10 votes
Image a Fully Loaded Baked Potato but in soup... it's perfection!
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Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Soup
Cuisine American
Servings 8 people

Ingredients
  

  • 8 Russet potatoes, scrubbed cleaned and pierced with a fork all over
  • 8 slices bacon
  • 6 tablespoons butter
  • 1 yellow onion finely chopped
  • 4 cloves garlic roughly chopped
  • 1/3 cups all purpose flour
  • 4 cups chicken stock
  • 1 teaspoon kosher salt
  • 1 teaspoons freshly cracked black pepper
  • 2 tablespoons olive oil
  • ½ cup sour cream

Toppings:

  • Freshly shredded cheddar cheese
  • Sliced scallions
  • Sour Cream
  • Bacon

Instructions
 

  • Preheat the oven to 425 degrees F. Place the potatoes directly on the middle rack and bake for 60 minutes until fork tender.
  • Scoop the white insides out of the baked potato skins. Roughly chop the white insides and set them aside. Tear the potato skins and set aside.
  • In a large stock pot, cook the bacon over medium heat. Once it’s crispy, remove bacon from the pan and drain off the grease. Once bacon has cooled, tear into small pieces.
  • Add 4 tablespoons butter to stock pot. Add onion and continue to cook over medium heat until onion is caramelized. Add minced garlic and flour. Stir until the flour is cooked, about 1-2 minutes. While stirring, slowly add chicken stock to the flour mixture and whisk to combine to prevent lumps. Bring to a simmer then turn heat to low. Add the insides of the diced baked potato and season with sea salt and pepper. Cover pot and continue to cook over low heat.
  • In a large saute pan add 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat. Add the torn potato skins and fry them until crisp and heated through.
  • Add 1/2 of the crumbled bacon, 1 cup of cheddar cheese, ½ cup of scallions and sour cream into the pot of soup. Stir well and continue to cook over low heat until heated through and cheese is melted.
  • Serve soup topped with remaining bacon, cheddar cheese, scallions and crisp potato skins on top.

67 Comments

  4. Well, if you’re going to do a potato soup, you have to put bacon on it. I think I’d have to cave and try even with the meat. 🙂 Additionally, what do you think about serving up one of those baked potato sandwiches we had at Harry and David with this? Overkill?

    Reply
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  25. Wow this looks amazing! And I live in a place that actually gets freezing cold so this recipe will be awesome! I have recently discovered your blog and I am slightly obsessed. I dream of making my food blog as amazing as yours! 🙂

    Reply

  29. Could I use Yukon or is Russet the best potato option? I have a bag of Yukons left over from Thanksgiving I never cooked. Thanks Gaby

    Reply

  37. Gaby,

    I discovered you about 6 months ago and have made several of your recipes with rave reviews. It is so generous of you to provide these recipes on your website with an easy way to print. A nice enhancement would be to add a picture of the dish in the printed format.

    Thanks for your consideration!

    Doug

    btw…we bought your new cookbook to give as Christmas present.

    Reply
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  40. Made this soup tonight. It was very good. My family loved it. Made it just the way the recipe said, except I only had 5 potatoes. So I substituted some frozen mashed potatoes from Trader Joe’s. Worked very well. Also these frozen mashed potatoes from Trader Joe’s are so good. My family can’t tell the difference.:)

    Reply
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    1. 5 stars
      The only potato soup we make anymore since coming across your recipe! This is perfection in a bowl.

  43. So good! Didn’t get the chance to do the fried potato skins, but I loved having baked potato. Took me 45 minutes all in, as I started the soup while I was baking the potatoes. WILL MAKE AGAIN

    Reply

    1. for the topping – as much as you want!?!? I love cheese so like give me 1/3 cup on top at least!

  46. I made this soup this evening. Wow. Ever good! The potato skins weren’t the best looking, so I didn’t use them. This soup reminded me of my Leek & Potato Soup which I love, too.

    Merry Christmas

    Dianna

    Reply

  50. 5 stars
    Wasn’t sure any of the crispy potato skins were going to make it to the table! My kids (and husband) LOVED them! Such a great soup! Lots of flavor! Absolute comfort in a bowl on a snowy evening. Will make extra potato skins next time 😉

    Reply

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