Go Back
Loaded Baked Potato Soup
Print Recipe

Loaded Baked Potato Soup

Baked potatoes are my favourite form of potato. And I think its because of all the toppings you can add to it. This baked potato soup is super indulgent and creamy, but the added toppings add some crunch, tang and freshness. So comforting. So good.
Prep Time46 minutes
Cook Time6 hours
Total Time6 hours 46 minutes
Course: Dinner, Soup
Cuisine: Canadian
Keyword: bacon, Cheddar, Cheese, chives, comfort food, cream cheese, creamy, scallions, sour cream
Servings: 5
Calories: 386kcal

Equipment

  • dutch oven or heavy pot with a lid

Ingredients

Soup

  • 6 small (4 medium) russet potatoes
  • several tbsp olive oil
  • 4 strips bacon
  • 1 small onion finely diced
  • 4 cloves garlic minced
  • 3 tbsp all-purpose flour
  • ½ cup cream cheese
  • 4 cups beef or chicken or veggie broth
  • 1 tsp dried parsley
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp MSG
  • 1-2 cups water as needed
  • sea salt and pepper to taste

Toppings

  • grated cheddar cheese
  • crispy potato skins
  • sour cream
  • sliced chives or scallions

Instructions

  • Preheat oven to 500F.
  • Place the potatoes in a baking dish and poke all over with a fork. Drizzle liberally with olive oil, sprinkle with salt, rub all over, cover with foil and bake 45 minutes to 1 hour depending on the size of the potatoes. Flip potatoes at about the 30 minute mark. To check if they are done, pierce a potato with a sharp knife. If it goes in easily, they’re done.
  • Remove the potatoes from the oven and let cool enough to handle.
  • Peel the skin off the potatoes with your fingers, it should come off easily. Tear or chop up the potato skins in the strips and place on a baking tray in an even layer.
  • Preheat the oven to 375F.
  • Season the potato skins with pepper and pop into the oven.
  • Bake until golden and crispy, about 15 minutes. Set aside and let cool.
  • Mash the baked potatoes with a fork roughly, leaving some bigger chunks and set aside.
  • Place a heavy pot or dutch oven on the stove over medium low heat.
  • Slice the bacon into thin strips and add to the pot.
  • Cook the bacon until crispy. While cooking, dice the onion and mince the garlic.
  • When crispy, remove the bacon with a slotted spoon and set aside. Leave the bacon fat in the pot.
  • Add the onion to the pot and cook over medium low until golden, about 15-20 minutes.
  • Add the garlic and cook a further couple minutes.
  • Add the flour and sauté for a few minutes.
  • Add the cream cheese and let it melt into the flour mixture. Stir and mash together until combined. It will be a thick paste.
  • Grab a whisk and slowly start adding the broth to the cream cheese mixture - whisking thoroughly to avoid lumps.
  • Bring the soup up to a boil over medium high heat and then add the bacon, mashed potato, parsley, onion and garlic powders and MSG. Stir to combine.
  • Preheat the oven to 325F.
  • Bring the soup back up to a soft bubble then cover the pot with a lid and place in the oven.
  • Cook for 2-4 hours, stirring every hour. If the soup gets too thick, add some water to thin back out. The soup should be nice and creamy but not crazy thick.
  • Season with salt and pepper to taste. Serve immediately with all the toppings.