‘Tis the time of the year to break out my favorite BIG Dutch Oven, along with my favorite soup recipes, and it just doesn’t get much better than this delicious loaded baked potato soup…
Still full of the creamy, bacon-y flavor of a loaded baked potato, a couple of tricks allow you to prepare this baked potato soup recipe and have it on the table in under 30 minutes! Served with a simple salad and a fresh loaf of bread, this is definitely one of our favorite quick, easy and simple weeknight meals.
I mentioned that I use a couple of tricks to make speed up the preparation of this loaded baked potato soup. The first is using a very thin-skinned potato, like these honey gold potatoes that I picked up at Walmart.
Think about it — peeling potatoes adds precious minutes to your prep time before cooking. Not only are these honey gold potatoes a flavorful choice, but the thin skin means there’s no need for peeling. Simply cube them up as is, then cover and cook in the chicken broth. You’ll be able to easily mash them up with a potato masher!
The second most time-consuming aspect of a typical baked potato soup recipe is cooking the bacon. I took a little shortcut and picked up a package of Oscar Mayer Thick Fully Cooked Bacon. Yes, it’s slightly more expensive, but compared to what a trip through the drive-thru costs our family, it’s still quite a bargain in my eyes.
One last tip is to start chopping and slicing the bacon and green onions while the potatoes are cooking. If you still have a few spare minutes, work on measuring out the milk, sour cream and cheddar cheese, as well. By keeping busy while the potatoes are cooking, you’re shaving valuable minutes off of your total prep time!
Top off this easy loaded baked potato soup with an additional dollop of sour cream, shredded cheddar cheese, crumbled bacon and sliced green onions for a hot and hearty meal any day of the week!
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PinIngredients
- 1 (2.5-lb.) bag honey gold potatoes, cubed
- 1 (32-oz.) box chicken broth
- 1 cup milk
- 1/4 cup sour cream + addl. for topping
- 1 cup shredded cheddar cheese + addl. for topping
- 2 green onions, sliced + addl. for topping
- 4 slices bacon, cooked & crumbled + addl. for topping
- salt & pepper to taste
Instructions
- Placed cubed potatoes in a large pot and cover with chicken broth. Bring to a boil and cook until fork tender, about 12-15 minutes.
- Remove potatoes from heat and smash using a potato masher.
- Stir in milk, sour cream, cheddar cheese, green onions and bacon. Place back on stove and heat through. Add salt and pepper to taste.
- Serve topped with additional sour cream, cheddar cheese, bacon and green onions.
If you’re looking for an amazing soup option for your slow cooker, try this easy chili recipe! It’s another fantastic option on a cold day.
Find more simple meal ideas on the food & celebrations page on Walmart.com!
Leslie says
I just finished making you loaded potato soup, and I had to let you know how fabulous it is! Thank you for sharing, and you were right in that it is simple yet packed with flavor! I am excited to try other recipes you’ve shared. Thanks again!
Shelly Mac says
This Loaded Baked Potato Soup is delicious, Tara. Thanks!!! I found your Chicken Tortilla Soup recipe about a year ago and it was a huge hit with my family. When it gets really cold here in northeast Ohio my hubby asks for Chicken Tortilla Soup. It is the perfect food for below zero weather. Now I will make Loaded Baked Potato Soup too. My picky eater hubby is a fan of your recipe’s.
Tara @ Unsophisticook says
So glad you love it, Shelly! I was surprised at how well it went over with my whole family. Thinking I need to match another big batch this weekend with the snow we have forecasted!
Samina says
Thank you for this. I tried another baked potato soup recipe & it ended up tasting way to floury from the roux. I’m eager to try this one. I expect it’ll be as fantastic as your other recipes I’ve tried!
Tara @ Unsophisticook says
Oh yeah, no worries about a floury taste with this one! The mashed potatoes make it naturally thick without a lot of fuss.