Loaded Potato Soup


All the nostalgic flavor of a classic loaded baked potato is packed into every bowl.

4.0 from 3 reviews
Loaded Potato Soup
Serves: 2 quarts
  • 4 slices center-cut bacon, halved crosswise
  • 1½ cups chopped red onion
  • 1½ cups chopped celery
  • 4 cloves garlic, minced
  • 2½ pounds Yukon gold potatoes, peeled and cut into ¾-inch cubes
  • 3 cups chicken broth
  • ½ cup heavy whipping cream
  • ¼ cup minced fresh chives
  • 1 tablespoon kosher salt
  • 1½ teaspoons ground black pepper
  • Garnish: minced fresh chives, sour cream, shredded extra-sharp Cheddar cheese
  1. In a large cast-iron Dutch oven, cook bacon over medium heat until crisp, 10 to 12 minutes. Remove bacon, and let drain on paper towels, reserving drippings in pot. Let bacon cool; chop.
  2. Add onion, celery, and garlic to pot; cook over medium heat, stirring frequently, until vegetables are softened, 4 to 5 minutes. Add potatoes and broth; bring to a boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, until potatoes are very tender, 20 to 30 minutes.
  3. Transfer 3 cups soup into a blender; purée until smooth. Return puréed soup to pot; add cream, chives, salt, and pepper. Garnish with chives, sour cream, and Cheddar, if desired. Top servings with bacon. Serve immediately.


  1. Way too much pepper! Recommend 1/2 tsp, maybe 1 tsp if you like pepper like that. Grilled cheese helped. Other than that it was easy to make and will try it again

  2. I made this today, and I tweaked it slightly, but it turned out AMAZING! This was my basis for making this for the first time, especially using my cast iron dutch oven! Love the simplicity! Very good!

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