Baked Potato Soup


Baked Potato Soup

Our favourite potato soup recipe with a "loaded baked potato" flavor.
Course Main
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Amy Garrett


  • ½ – 1 lb bacon
  • ½ medium onion , diced
  • 1 clove garlic , chopped
  • ½ c . celery , chopped
  • 5 lbs potatoes , peeled and diced
  • 8 c . water
  • 6 bouillon cubes
  • 8 ounces cheddar cheese , shredded


  1. Fry bacon in Dutch oven until crisp, remove bacon from pot, drain fat reserving about 2 tablespoons. Fry onion, garlic, and celery in bacon fat until tender, not browned. Add water, potatoes, and bouillon and bring to a boil. Reduce heat to simmer, and cover, simmering until potatoes are tender. Use a potato masher or immersion blender to smooth out the soup some if desired. Stir in cheese until melted into soup. Stir in crumbled bacon, and serve. We like to top it with IMO/sour cream too. Serves 8 “real” servings.



2 Responses to Baked Potato Soup

  1. compostings September 7, 2008 at 5:44 am #

    Nicely timed! Today I plan to harvest at least half of my potatoes and this sounds delicious.

  2. Raluca Stone September 26, 2011 at 4:00 am #

    This recipe is perfect for tonight’s meal and this soup can be matched with the roasted chicken that I will be preparing for dinner. My family will definitely enjoy their meal. Thanks a lot for sharing this simple soup recipe.

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