Loaded Baked Potato Soup
Hearty baked potato soup enriched with velvety cheese, smoky bacon, and a tangy kick—perfect for cozy family dinners or comforting lunch gatherings.
Ingredients
Instructions
- Dice unpeeled red potatoes into 1/2-inch cubes.
- Place potatoes in a large Dutch oven, cover with water and bring to a boil.
- Boil for 10 minutes or until potatoes are about 3/4 cooked.
- In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth.
- Place over low heat and gradually add Half and Half, stirring constantly until the mixture thickens and becomes smooth.
Tips & Substitutions
For extra flavor, consider adding diced onions or sautéed garlic to the margarine before mixing in the flour. If you don’t have Half and Half, you can substitute with a mix of whole milk and heavy cream. Using leftover bacon from breakfast can enhance the soup's smokiness, and feel free to use any semi-soft cheese instead of Velveeta if preferred.
Serving Suggestions
Serve this Loaded Baked Potato Soup with a sprinkling of additional shredded cheddar and crumbled bacon on top. It pairs beautifully with a side of fresh bread or a simple salad, such as Broccoli Salad, for a complete meal. For a heartier option, consider serving alongside Sloppy Joes for a comforting dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm the soup gently on the stovetop over low heat, stirring frequently to prevent sticking. If the soup thickens too much, add a splash of milk or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Loaded Baked Potato Soup contains roughly 3062 calories, with 78g protein, 443g carbohydrates, and 112g fat. It is an excellent source of vitamin C (463% of the Daily Value), vitamin A (260% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by omitting the bacon and using vegetable broth instead of water for boiling the potatoes. You can also use a plant-based cheese alternative to replace the Velveeta for a creamy texture while keeping it meat-free.
How can I thicken the soup if it’s too thin?
If your soup is thinner than desired, you can thicken it by mixing a tablespoon of cornstarch with a little cold water to create a slurry, then stir it into the soup while simmering. Alternatively, you can blend a portion of the soup and mix it back in for a creamier consistency.
Can I freeze this soup?
While it’s not ideal to freeze soups made with dairy as they can separate upon thawing, you can still freeze this Loaded Baked Potato Soup. Just omit the cheese and cream before freezing, then add them back in when reheating. Store in freezer-safe containers for up to 3 months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).