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Food & Drink


Delicious baked potatoes from Loaded are delicious. However, you cannot snuggle with your hands and get warm on them as you can by consuming a considerable cup of soup! Let’s transform that baked potato into a rich, delicious, and cozy nutritious dish of Loaded Potato Soup to get us through the final two weeks of winter. This soup comes with all the traditional ingredients, such as bacon, sour cream, cheddar cheese, and green onion, all in an incredibly smooth and thick tomato soup base. So cozy!


For several reasons, I made russet potatoes, the main ingredient in my potato soup. They easily mash and are more starchy than other varieties of potatoes and help create an excellent thick and delicious soup. Yukon Gold is slightly sour and waxy and can hold its shape better, so they’re a perfect choice for soups that you prefer to be chunky soupy rather than thick and silky.


The use of a small amount of bacon in this dish can go far in bringing smokey flavor and richness to each bowl. I only used one-quarter of 1 pound of bacon for flavor while keeping the recipe affordable, but you could use up to half a pound or even a full 1 pound if you are an avid bacon fan!


I like recipes that let you play with additions or toppings. This soup loaded with potatoes is undoubtedly one of them! Here are some additional ingredients you could add if you have these ingredients on hand:

Hot sauce

Seasoning of the Ranch

Sweet corn

Italian sausage

Cauliflower (see my Cheesy Cauliflower and Potato Soup)

Seasoning for garlic herb

Everything Other than the Bagel seasoning

A dollop of BBQ sauce on each bowl


Four oz. bacon ($1.37)

One yellow onion cut into pieces ($0.32)

Four cloves of garlic, chopped ($0.32)

Three tablespoons butter ($0.33)

1/4 cup all-purpose flour ($0.03)

2 cups chicken broth ($0.26)

2 cups of whole milk ($0.40)

2 lbs. russet potatoes, peeled and diced ($1.20)

1/2 tsp smoked paprika ($0.05)

1/4 tsp cayenne pepper ($0.02)

1/2 teaspoon salt (or to your taste) ($0.02)

14 tsp freshly cracked black pepper ($0.02)

1/2 cup sour cream ($0.37)

Four oz. Cheddar cheese, shredded ($1.15)

Three green onions cut ($0.30)


Place the bacon in a large soup pan and cook until crispy and brown on medium-high heat. Utilize a slotted spoon to move the bacon onto an unclean bowl or plate and leave any bacon fat in the soup pot.

While the bacon cooks, cut the onion into dice and chop the garlic. Add the garlic and onion to the pot once the bacon is removed. Cook on medium-low heat in bacon grease until onions become soft and translucent.

Add the flour and butter to the pot, continue to stir, and cook on moderate heat for approximately two minutes, forming the Roux.

Add the milk and chicken broth into the pot, whisking until the butter and flour dissolves.

Add the potatoes diced to the pan, then cover and increase the heat to medium-high, bringing the broth to a boiling point. When boiling, turn the heat low and let the potatoes cook for about 15 minutes or until they’re soft (easily punctured using the fork).

Use a potato masher or immersion blender to smash your potatoes until the soup has been reduced to the desired thickness.

Add cayenne, smoked paprika, pepper, and salt. After the soup is seasoned, add the cream sour.

Serve the soup hot, and then decorate each bowl with crumbled bacon, sliced green onions, and cheddar cheese.

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Joseph M. Kay

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