Loaded Baked Potato Soup

As far as cheap ingredients go, potatoes are right there with the best of em. For about $3 you can snag a five pound bag and have a potato side dish every day of the week. Sure, you can easily fall victim to potato overload by eating baked potatoes everyday… but apparently there are TONS of ways to cook a potato, who knew? (Not me)

In honor of my new friend, I am dedicating this week of food blogging to the humble potato.

Day one starts off with a bang, Loaded Baked Potato Soup, the red headed stepchild of Panera Bread. Overpowered by the excellent Broccoli Cheddar and French Onion, I can never bring myself to actually order it out… and having made exactly zero┬ásoups in my life, I figured it was out of my reach skill-wise… I was wrong, it is easy.

Baked Potato Soup

I added cubed potatoes, chopped onions, and seasoning to chicken broth and boiled that until the potatoes were cooked. While that process was working itself out, Alicia made a ton of bacon.

Once the potatoes were cooked, we smashed a good amount of the cubes inside the broth to thicken it up a bit. Then we added the bacon, cubed cream cheese, and just a little bit of shredded mild cheddar (probably could have done without the cheddar, I was afraid it would be too liquidy). I stirred that for what seemed like forever until the cream cheese melted fully then it was good to go.

It was easy, not too time consuming, and tasted good enough for me to want to make it again.

Check back in later this week for some more of my favorite potato recipes.

Loaded Baked Potato Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 4 - 5 Servings

Loaded Baked Potato Soup

A worthy replacement for the Panera Bread Baked Potato Soup, creamy and loaded with potatoes and bacon.


4 cups Chicken Broth
3 to 4 Russet Potatoes
1/2 Onion, chopped
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp Red Pepper
1 (8 ounce) package Cream Cheese
10 slices Bacon


Peel and cube potatoes to desired size. Add cubed potatoes, broth, chopped onions, and seasoning to a pot and boil over medium heat until potatoes are cooked... about 15 minutes (depends on potato size).

Cook the bacon while you are waiting for the potatoes to finish.

Once potatoes are cooked, smash some of them to thicken the soup. Reduce heat to low and add cubes of cream cheese and crumbled bacon. Continue cooking until cheese has melted completely, stir occasionally.

Serve, topped with chives and bacon.



  1. says

    The baked potato soup looks so delicious, can’t wait to read more of your potato recipes you have in store this week :)love your blog.

  2. says

    Potato soup has always been my favorite comfort food! This was really easy to make and definitely comforting! More importantly, it was really good and creamy, which lacks in some potato recipes. Thank you for posting it!

  3. says

    This looks amazing and we love potato soup….it is perfect on a cold winter day or evening. I look forward to making this. I really like the bacon addition, I have not seen this with other potato soup recipes.

  4. Cheryl says

    This is amazing! I’m poor too, so this suits me just fine. I will try this out and let you know exactly how it turns out. Great job!!!!

  5. Jon says

    It looks like this recipe got a little messed up (along with the pumpkin woopie pie one, which I need!). Any chance you could bring them back?

Leave a Reply

Your email address will not be published. Required fields are marked *