Loaded Baked Potato Soup

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This Easy Loaded Baked Potato Soup is thick, creamy, and full of comforting potato flavor. Baked potatoes, mashed potatoes, celery, herbs, and a rich, creamy broth come together for a hearty bowl of soup. Top it with shredded cheese, bacon, and green onions for the perfect cozy fall or winter meal.

Course dinner, Main Dish, Soup

Cuisine American

Keyword comfort food, creamy, hearty, potato

Prep Time 1

Cook Time 20

Total Time 1 20

Servings -8 servings

Calories 487kcal

Author Laura

Equipment

Ingredients

4-6 large potatoes baked and cooled
4 Tbsp butter
½ cup onion diced
¼ cup celery diced
¼ cup flour
4 cups chicken broth
2 cups water
1 tsp salt
½ tsp basil
½ tsp thyme
¼ tsp pepper
4 oz pkg instant mashed potatoes prepared according to pkg directions or 2 cups leftover mashed potatoes
1 cup half and half
12 oz evaporated milk
toppings: shredded cheese, bacon bits, and green onion

Instructions

Peel the baked potatoes and cut into 1-inch pieces.
In a large stock pot, melt butter. Saute onion and celery in butter until tender. Add the flour and cook for 1-2 minutes until golden.
Slowly add in chicken broth and water. Cook until it begins to thicken. Add salt, basil, thyme, and pepper. Stir to combine.
Add the prepared mashed potatoes. Stir to combine. Add the baked potato pieces to the soup along with the half and half and evaporated milk.
To serve, top with cheese, bacon bits, and green onion.

Nutrition