2 bowls of loaded baked potato soup with spoons

Loaded Baked Potato Soup


5 from 5 votes
Prep Time 5 minutes
Cook Time 30 minutes


  • 1 tbsp olive oil
  • 3 tbsp butter
  • 1/2 onion (diced)
  • 1 cup diced carrots
  • 3/4 cup diced celery
  • 3 cloves of garlic (minced)
  • 6 Russet potatoes (diced)
  • 32 oz chicken Broth
  • 2 cups half and half
  • 1 lb bacon (cooked and chopped)
  • 2 cups cheddar cheese
  • black pepper
  • season salt


  • Melt oil and butter in a soup pot on medium high heat.
  • Add onions, carrots, celery and garlic. Cook until onions are translucent.
  • Add diced potatoes and season with black pepper and season salt.
  • Add chicken broth and bring to a boil. Once boiling, cover and reduce the heat to medium low. Cook until potatoes are tender.
  • Turn off the heat. Remove half of the cooked veggie mixture and add it to your blender and blend until smooth. (Be careful when blending hot liquids. I left my top ajar to allow the steam to escape while blending.)
  • Return blended veggies to the pot. Add cream, cheese and bacon.
  • Enjoy:)
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