Raising Recipes

This is an easy and comforting one pot potato soup with all the fixin’s!

Loaded Baked Potato Soup

This soup is super simple and the kids love it (my kids call it mashed potato soup!). It’s delicious, creamy, and is accented with bacon and cheddar. Savory and comforting, this soup is perfect for when the cool weather sets in. It’s filling and only calls for about 10 ingredients, and can easily be vegetarian if you omit the bacon. It’s a great meal prep soup to make ahead for those days when the kids have softball, football and youth group all in one night and you have to run all over town to get them there.

Can you think of anything better than a comforting filling soup on a chilly day? Plus, did I mention the bacon? And the cheese? I mean really, who doesn’t love bacon and cheese? It’s also soooo good with sour cream and chives on top. Broccoli is another great addition for added vegetables, if you’re into that sort of thing.

Tips

For a creamy soup, it’s best to use an immersion blender to puree some of the soup. If you don’t have one, you could also use a blender to puree about half the soup for a perfect creamy consistency. You could puree all of it if you want it to be super creamy (perfect for baby) or none of it if you want all that chunky goodness.

The potatoes should be cut into bite size pieces. For my house, this means they are less than an inch in diameter because I have tiny mouths to feed. It also helps them to cook faster when they are smaller.

The bacon should be crispy, and you don’t want to add it until right before serving. To get a perfect crispy consistency, I use my air fry fryer and roast for 9 minutes, then flip and broil for 2-3. Then transfer to a paper towel lined plate.

Loaded Baked Potato Soup Recipe

Ingredients:

• 6 large baking potatoes, peeled and cut into 1″ pieces
• 1 pack of bacon, cooked and chopped
• 1 large diced onion
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup whole milk
• 1/2 cup heavy cream
• 2/3 cup flour
• 1 cup freshly shredded cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste
• Chopped green onions, for garnish

Instructions:

1. Cook the bacon in an air fryer on the roast setting at 450 degrees for 7 minutes, flip and cook for another 2-3 until crisp. Place on a paper towel line plate to drain.
2. In a large pot, add the diced onion and minced garlic. Cook for about 3-4 minutes until the onion becomes translucent.
3. Add the flour to the onion mixture and stir, then add potatoes, chicken broth, milk and heavy cream to the pot and bring it to a boil. Reduce the heat and let it simmer for 10 minutes.
4. Once the potatoes are cooked and fork tender, stir in 3/4 cup of the shredded cheddar cheese until melted. Season with salt and pepper to taste.
5. Ladle the soup into bowls and top each serving with a sprinkle of crispy bacon, cheddar cheese, sour cream and chopped green onions.
6. Serve hot and enjoy!

This loaded baked potato soup is the perfect comfort food for cold and rainy days. Enjoy!