This Loaded Baked Potato Soup is a rich, creamy, and indulgent dish that’s perfect for cozy nights in. It’s very similar to Disney’s Carnation Cafe recipe, making it a must-try for fans of comfort food with a gourmet touch.
Packed with crispy bacon, tender potatoes and melted cheddar, this potato soup recipe is the ultimate comfort food, offering a hearty meal that feels like a warm hug in a bowl.
Why You Should Make This Loaded Baked Potato Soup
- Indulgent and comforting: This soup recipe is loaded with bacon, cheese, and creamy potatoes, giving you that comforting and hearty meal you crave.
- Easy to make at home: With simple ingredients and straightforward steps, this loaded baked potato soup recipe brings restaurant-quality soup right to your kitchen.
- Great for leftovers: This creamy potato soup stores well, making it an easy option for meal prep or to enjoy over the next few days.
- Customizable toppings: With sour cream, cheddar, and fresh parsley, you can mix and match toppings to make each bowl of this potato soup, your own.
Ingredients and Substitutions
- Russet Potatoes: Easily substitute with red potatoes or Yukon gold potatoes for a creamier texture.
- Thick-Cut Bacon: Regular cut bacon is fine. Swap with turkey bacon or pancetta for a lighter option.
- Chicken Stock: Can substitute with vegetable stock for a different flavor.
- Celery: Omit if preferred or substitute with diced fennel for a slightly different flavor.
- White or Yellow Onion: Red onion or shallots can be used for a milder taste.
- Flour: Substitute with gluten-free flour or cornstarch to make the gluten-free potato soup.
- Bay Leaves: You can use dried thyme or rosemary for a different herb profile.
- Fresh Thyme: Substitute with dried thyme (use 1/3 the amount).
- Heavy Whipping Cream: Swap with half-and-half, whole milk, or a non-dairy heavy cream.
- Cheddar Cheese: Substitute with Colby Jack, Gruyère, or Monterey Jack for a different cheese flavor.
- Fresh Parsley: Use fresh chives or green onions as a garnish alternative.
- Carrots: Although not used in this Loaded Baked Potato Soup recipe, feel free to add in a minced carrot.
How to Make Loaded Baked Potato Soup
- In a large pot, crisp the diced bacon over medium heat. Once crisp, remove the bacon, leaving two tablespoons of bacon fat in the pot.
- Add the minced celery and onions. Sauté until softened, about 3-4 minutes.
- Add the diced potatoes. Season with salt and pepper, stirring to coat them in the bacon fat.
- Sprinkle the flour over the potatoes and toss to coat. Cook for 2-3 minutes to remove the raw flour taste.
- Add half of the crisped bacon, bay leaves and fresh thyme to the pot. Pour in the chicken stock and bring to a boil.
- Reduce heat and simmer for 10-15 minutes, or until the potatoes are tender.
- Remove the bay leaves and thyme stems.
- Pour in the heavy cream and allow to heat through.
- Slowly stir in the shredded cheddar cheese until fully incorporated.
- Stir in the fresh parsley.
- Ladle the soup into bowls, and garnish with your favorite toppings.
How to Serve and Store Leftovers
- Serve: This loaded baked potato soup is best served warm, topped with extra cheddar cheese, crispy bacon, a dollop of sour cream and a sprinkle of fresh parsley or green onions.
- Store: Allow leftovers to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheat on the stovetop or microwave, stirring occasionally for even heating.
More Creamy Soup Recipes to Love
- Roasted Tomato and Basil Soup
- Easy Creamy Meatball Soup
- Creamy Sausage and Potato Soup
- Homemade Creamy Mushroom Soup
- Creamy Chicken Wild Rice Soup
- Hearty Cheeseburger Soup
Loaded Baked Potato Soup
- Total Time: 35 minutes
- Yield: 6 to 8 servings 1x
Description
Packed with crispy bacon, tender potatoes and melted cheddar, this Loaded Baked Potato Soup recipe is the ultimate comfort food, offering a hearty meal that feels like a warm hug in a bowl.
Ingredients
- 1 pound thick-cut bacon, diced
- 5–6 medium Russet potatoes, peeled and diced small
- 3 cups chicken stock
- 1 celery stalk, plus leaves, minced
- 1/2 white or yellow onion, minced
- 1/3 cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 cups heavy whipping cream
- 1/2 cup shredded cheddar cheese, plus more for garnish
- 2 tablespoons fresh chopped parsley, plus more for garnish
- Sour cream, for serving
- Cracked black pepper, for garnish
Instructions
- In a large pot, crisp the diced bacon over medium heat. Once crisp, remove the bacon, leaving two tablespoons of bacon fat in the pot.
- Add the minced celery and onions. Sauté until softened, about 3-4 minutes.
- Add the diced potatoes. Season with salt and pepper, stirring to coat them in the bacon fat.
- Sprinkle the flour over the potatoes and toss to coat. Cook for 2-3 minutes to remove the raw flour taste.
- Add half of the crisped bacon, bay leaves and fresh thyme to the pot. Pour in the chicken stock and bring to a boil.
- Reduce heat and simmer for 10-15 minutes, or until the potatoes are tender, but not mushy.
- Remove the bay leaves and thyme stems.
- Pour in the heavy cream and allow to heat through.
- Slowly stir in the shredded cheddar cheese until fully incorporated.
- Stir in the fresh parsley.
- Ladle the soup into bowls, and garnish with the remaining bacon, extra cheddar cheese, sour cream, cracked black pepper, and fresh parsley.
- ENJOY!
Notes
- Dice the potatoes as small as you can for quicker cooking.
- Easily substitute Russet potatoes with red potatoes. Leave the skin on, if you desire.
- Stir the soup as it is simmering.
- The soup may appear too thick as it is simmering, but will thin out with the incorporation of the heavy cream.
- For thicker soup, smash some of the potatoes against the side of the pot.
- Garnish with your favorite toppings.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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