Loaded Baked Potato Soup
Craving comfort food? This Loaded Baked Potato Soup will hit the spot! Made with simple ingredients in less than an hour, it's a creamy, cheesy delight perfect for busy weeknights.
Servings: 14 cups
Calories: 181kcal
Ingredients
- 3 pounds potatoes (about 6 medium) peeled, cleaned, and diced
- 1/4 cup diced yellow onion
- 4 tablespoons salted butter
- 4 ounces cream cheese softened
- 10.5 ounce can cream of mushroom soup
- 10.5 ounce can cream of celery soup
- 1 1/2 cups whole milk or half & half
- 1 teaspoon garlic powder
- salt and black pepper to taste
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked and crumbled bacon
- Garnish Options: additional shredded cheese, cooked bacon crumbles, sour cream, sliced green onions
Instructions
- Clean, peel, and cut potatoes in 1-inch cubes. In a large pot on the stove top, combine the potatoes, onion, and 4 cups of water. Cook over medium heat until the vegetables are soft, approximately 15-20 minutes.
- Mash the potatoes with a potato masher or immersion blender to your desired creamy soup consistency.
- Add butter and cream cheese to the pot. Don't disturb for 3 minutes. Stir until both are fully melted and well incorporated.
- Stir in cream of mushroom soup, cream of celery soup, milk or half & half, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until the ingredients are evenly combined.
- Reduce the heat to medium-low heat and simmer for about 15 minutes, stirring occasionally. Adjust seasoning to taste.
- Stir in cheese and cooked bacon. Ladle the soup into bowls and, serve with garnishes as desired.
Video
Notes
Expert Tips and Substitutions
- Types of Potatoes: Russet potatoes work best for creaminess, but you can also use Yukon Gold potatoes or sweet potatoes for variation.
- Homemade condensed soup. You can use my homemade cream of mushroom soup if you prefer. You can also make cream of celery from scratch. Simply melt 1/4 cup butter in a saucepan over medium heat. Sauté 1 finely diced celery rib for 1 minute. Stir in 1/4 cup all-purpose flour and cook until the mixture bubbles. Whisk in 1 1/2 cups chicken or vegetable stock and 1/2 cup milk until smooth. Stir periodically until the mixture thickens to a sauce consistency, Stir in 3 tablespoons Parmesan cheese and salt and pepper to taste.
- Swap the Water for Broth: You can use vegetable broth, chicken broth or chicken stock for another level of flavor!
- Try other Cheeses: Swap with pepper jack or Monterey Jack for a different cheesy flavor.
- Replace the Bacon: For a vegetarian version, substitute with sautéed mushrooms or crispy fried onions.
- Toppings: Feel free to add chopped chives, diced tomatoes, or jalapeños for extra zing.
Storage and Freezing
Give the hot soup time to cool slightly before storing in the refrigerator. You can ladle them in smaller storage containers for faster cooling. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of milk if needed to loosen the soup. Freeze in individual portions for up to 2-3 months. ThNutrition
Calories: 181kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 264mg | Potassium: 725mg | Fiber: 2g | Sugar: 3g | Vitamin A: 243IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 1mg
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