Easy Loaded Baked Potato Soup (Stovetop & Crock Pot)
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
453 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
American
Easy Loaded Baked Potato Soup (Stovetop & Crock Pot)
Description
This Easy Loaded Baked Potato Soup recipe uses russet potatoes with skins for a rustic texture. Bacon is browned until crispy then set aside, while onions and garlic are sautéed in reserved bacon fat for added flavor. Potatoes simmer in chicken broth until tender, then half the potatoes are mashed to thicken the broth while leaving chunks for bite.
The soup is enriched with a mixture of half-and-half and cornstarch to create a creamy consistency, complemented by sharp cheddar cheese and fresh scallions stirred in near the end. The topping of reserved bacon, sour cream, extra cheese, and scallions added at serving highlights the loaded baked potato theme.
Preparation is flexible: the recipe can be completed entirely on the stovetop or adapted for a slow cooker by combining ingredients after sautéing and simmering until tender over several hours. Serving warm makes it a satisfying option for colder days or as a hearty starter.
The recipe notes suggest careful browning of bacon and proper mashing of potatoes for texture contrast. Half & half should be well mixed with cornstarch to avoid lumps. The soup keeps well refrigerated and can be reheated gently to preserve its creamy texture.
Ingredients
- 8 ounces Bacon chopped
- 1 small onion peeled and chopped
- 2-3 cloves garlic minced
- 2 ½ pounds russet potato
- 4 cups chicken broth
- 1 ½ cups half-and-half
- 2 tablespoons cornstarch
- 2 cups cheddar cheese divided, shredded sharp
- 2/3 cup scallions divided, chopped
- ½ cup sour cream
- salt
- black pepper
Instructions
- Set a 6+ quart saucepot over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve for later use.
- Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.
- Meanwhile, wash the potatoes and chop them into ¾ inch cubes, leaving the skins on. Add the chopped potatoes to the pot. Pour in the broth.
- Cover the pot and simmer for 20 minutes, until the potatoes are fork-tender.
- Mix the half & half with the cornstarch, stirring until all clumps have dissolved.
- Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in the half & half mixture, 1 cup shredded cheese and 1/3 cup scallions.
- Simmer 3-5 minute to thicken the soup base. Taste, then salt and pepper as needed.
- Serve warm with shredded cheddar, crispy bacon bits, sour cream, and scallions on top.
Notes
- For slow cooker preparation, sauté bacon, onions, and garlic, then combine with potatoes, broth, and half & half mixture in the crockpot. Cook on HIGH 3-4 hours or LOW 7-9 hours.
- Use half-and-half mixed well with cornstarch to thicken the soup without lumps.
- Store leftovers refrigerated and reheat gently to maintain creamy texture.
- Serve topped with shredded cheddar, crispy bacon bits, sour cream, and scallions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 453kcal | 23% |
| Carbohydrates | 33g | 11% |
| Protein | 16g | 32% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 73mg | 24% |
| Sodium | 832mg | 35% |
| Potassium | 891mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 627IU | 13% |
| Vitamin C | 20mg | 22% |
| Calcium | 305mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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