Loaded Baked Potato Soup

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Today, I want to share with you one of my absolute favorite recipes, one that is a huge stable in my house and also a comfort food – loaded baked sotato Soup! I originally found the recipe for this loaded baked potato soup, from another blogger – Reflections From a Christian Mommy Writer. She shared how good it was on her blog, and I just had to try it! Since then I have probably made it about three dozen times, and both me, my husband, and any guests we have shared it with absolutely love it!

Loaded Baked Potato Soup

“This flavorful loaded baked potato soup is loaded with cheese and baked potatoes. Top this thick soup with the cooked bacon and green onions just before serving.” Southernfood.about.com

Loaded Baked Potato Soup

Rating: 51


  • 8 to 10 slices bacon, diced, about 8 oz.
  • 4 tablespoons butter
  • 1/2 cup diced celery
  • 1 cup diced onion
  • 1 bunch green onions, about 8 green onions, thinly sliced
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups half-and-half
  • 4 large baking potatoes, peeled, diced, and boiled
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper
  • Garlic powder to taste
  • 8 oz. sour cream
  • 8 oz. shredded sharp Cheddar cheese
  • Sliced green onion for garnish, optional


  1. Start the potatoes, by peeling and cutting and boiling them for no longer than five minutes. You want the potatoes to only be half cooked because they will cook more in the soup later. Drain the water and set potatoes aside.
  2. In a large pot over medium heat, cook the bacon until crisp. Remove bacon to paper towels to drain and pour the bacon drippings into a cup. When cool, crumbles the bacon, and set aside.
  3. Put 2 tablespoons of bacon drippings back into the pot along with the butter, chopped onion, and celery.
  4. Cook, stirring, until vegetables are tender.
  5. Stir in the sliced green onion and flour until blended.
  6. Stir in chicken broth; cover and continue cooking, stirring frequently, until the mixture is thickened and vegetables are very tender.
  7. Stir in half-and-half, diced potatoes, salt, pepper, garlic powder, and cheese. Continue cooking until cheese is melted.
  8. Add sour cream. Cook, stirring constantly, until soup is hot. Serve the soup garnished with bacon and extra sliced green onion, if desired.

To view more recipes on Singing Through the Rain, see my recipe list!

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  1. I make Potato soup, but your recipe looks like it is way easier than the one my step mother gave me, and more flavorful. I am going to have to try this next fall (not something I want to cook with 90-100 degree weather, lol)

    Oh, and I'm a new follower from the WOF.

  2. Hello there! I just read through some of your posts and I almost cried when I read your "My Military Wife Story" because that is EXACTLY what happened to me and my fiance. Every word, except mine will be graduating next Saturday. I can't wait to read more – thanks for sharing =]

  3. Oh my gosh I am starving. Too bad I have nothing in the house to make this!

    ♥ Mrs. S.

  4. Pingback: Recipe List
  5. My soup is very similar but I don’t use sour cream or half and half. Do yourself and your waistline a favor and just use milk. If you think it needs to be more creamy then use whole milk.

  6. Your recipe title caught my eye on the SITS Sharefest! I am so making this! It looks so good, and in the fall we usually have soup at least once a week with paninis. Pinning it now!

  7. Score! I love potatoe soup but I’ve never tried to make it. I will now though. I’m stopping by from SITS & I’m a new follower through Twitter. I hope you’ve had a great weekend!

  8. After reading through multiple potato soup recipes, yours seemed the best AND the easiest! I made this for dinner tonight and it was amazing! My boyfriend couldn’t stop telling me how good it was. I boiled my potatoes for longer than 5 minutes – until they were 90% done. It still turned out perfectly. I had to add a lot more salt than the recipe called for, but that’s just a taste preference. I also added about a cup more half-and-half to thin it out some more.

    For anyone who is curious about potential cost – I only had flour, garlic powder, salt and pepper on hand for this recipe – I picked up all the other ingredients at my local Publix for around $25. It makes a big pot with plenty for leftovers.

    I think next time instead of garlic powder, I will throw minced garlic in with the celery and onions during that step. And maybe instead of just sour cream at the end, I will add sour cream and/or cream cheese.

    Great recipe! Thank you 🙂

    1. I know I am bias, but I have tried other potato soups as well, and this one is still my favorite too! I like the idea of minced garlic – I am a huge garlic fan. Thanks for commenting and sharing, glad you enjoyed it!

  9. I made this today. There is only one problem with your recipe. It needs to be doubled, because everyone wants more! Thanks for the awesome recipe.

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