potato soup in white bowl on blue cloth with green onion, orange cheddar, bacon bits, and spoon in bowl; small bowl behind soup with bacon bits; left hand top corner has light blue dutch oven

Loaded Baked Potato Soup

Contributor: Lauren Keating

Loaded Baked Potato Soup sprinkled with your favorite toppings is a nutritious dinner the whole family will enjoy!

  • Author: Lauren Keating
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


  • 3 cups vegetable broth
  • 4 Russet potatoes, peeled and cubed
  • 1 Tbsp. flour
  • 2 Tbsp. water
  • ¼ cup heavy cream
  • 8 slices bacon, cooked and crumbled
  • 4 green onions, thinly sliced
  • ½ cup shredded cheddar cheese


  • Add the broth and potatoes to a saucepan. Bring to a boil, then simmer for 20 minutes, or until the potatoes are very soft.
  • Use an immersion blender to puree the soup. If you don’t have a blender, use a potato masher to break down the potatoes as much as you can. The soup should look like a very thin puree.
  • In a small bowl, whisk together the flour and water. Stir into the soup and return to a boil. Boil for 3-4 minutes, or until thickened.
  • Remove the soup from the heat and stir in the cream.
  • Season generously with salt and pepper to taste.
  • Top with crumbled bacon, sliced green onions, and shredded cheddar cheese.