Fully Loaded Baked Potato Soup

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This fully loaded baked potato soup recipe is a hearty and comforting dish that will warm you up on a chilly day. Packed with all the delicious flavors of a loaded baked potato, this soup is creamy, cheesy, and topped with crispy bacon and green onions. It's the perfect blend of flavors and textures, making it a crowd-pleaser for any occasion. With simple ingredients and easy preparation, you can enjoy a bowl of this delicious soup in no time.

Keywords: loaded baked potato, soup recipe, comfort food, creamy, bacon.

Fully loaded baked potato soup recipe details

Fully loaded baked potato soup recipe, recipe Rating: 4.7
Number of votes:116

This is a very tasty and thick potato soup, with bacon, sour cream, heavy whipping cream, excessive use of cheese, beer etc… Tastes great, but eat in excess and it will really add to your waist.
Ready in: 1 hour

Ingredients

Serves: 10

• 6 large peeled baking potatoes
• Enough water to cover potatoes by a little over an inch when chopped in a pot.
• 1 large Vidalia onion, minced
• 1/2 cup margarine or butter
• 1 garlic clove, minced
• 2 (1/2 ounce) packets Hidden Valley($) ranch salad dressing mix
• 1 tablespoon Worchestershire sauce
• 1 tablespoon salt
• 1 tablespoon black pepper
• Dash of paprika
• 1 pound bacon, cooked and chopped
• 8 ounces sour cream
• 1 1/2 cup heavy whipping cream
• 4 cups shredded Cheddar cheese
• 2 cups shredded Monterey Jack cheese

Preparation method

Prep: 15 mins | Cook: 45 mins

1. Preheat oven to 350 degrees F.
2. Chop 2 potatoes into small squares and place in a small baking dish. Bake until soft, about 15 minutes, then remove from oven and set aside till later.
3. Meanwhile, quarter remaining potatoes and place with the onions into a large soup pot.
4. Add water to the pot till it covers the potato chunks by at least 1 inch, then bring to a boil. Boil potato chunks until very soft, then turn off heat and allow to stand till the pot is calm.
5. Very carefully use a masher to mash the potatoes while they are still under the water in the pot. Add the margarine to the pot as you are mashing. Continue to mash till you have a creamy thick soup.
6. Bring the pot to a simmer, then add garlic and all remaining ingredients except cheese. Add the baked potato squares from earlier.
7. Keep stirring and simmering until the bacon gets a bit soft, usually about 10 minutes. Add all the cheeses, and keep stirring until cheese has melted entirely into the soup.
8. Check soup consistency. If it is too thick for your taste, simply add a cup of water and check again after stirring the soup for a few minutes. Turn off heat and allow to cool for a few minutes, then serve.