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Overhead shot of a black bowl filled with baked potato soup topped with cheese and backon
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Small Batch Loaded Baked Potato Soup Recipe

This rich and creamy loaded baked potato soup gives you all of your favorite baked potato flavors packed into a comforting and warming meal!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soups & Chilis
Cuisine: American
Keyword: comfort food
Servings: 3 servings

Ingredients

  • 2 pounds russet potatoes
  • 3 slices bacon chopped
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ½ teaspoon celery salt
  • ½ teaspoon ground black pepper
  • 20 ounces chicken broth
  • ½ cup diced yellow onion
  • 2 ounces cream cheese block style
  • ¼ cup grated cheddar cheese
  • 3 tablespoons chopped green onion

Instructions

  • Soften the cream cheese. Cut the ounces cream cheese into at least 4 pieces and let it soften at room temperature while you prepare the soup.
  • Cook the bacon. Add the bacon to a large dutch oven and heat to medium high. Cook until crisp. Remove from pan with a slotted spoon and set aside.
  • Saute the onions. Reduce the heat to medium and add the butter to the pan. Add the onion and saute for 2 minutes. Add the celery salt and pepper and saute for 30 seconds.
  • Make the roux. Add the flour and whisk for 30 seconds. Slowly adding the milk and whisking until smooth.
  • Cook the potatoes. Add the chicken broth and potatoes. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 20 mintues or until potatoes are very tender.
  • Finish the soup. Once the potatoes are tender, use a potato masher to slightly mash them while still in the pot. Stir in the cream cheese and ¼ cup of the grated cheddar cheese. Cook for 5 minutes or until the cheeses are melted.
  • Serve. Ladle the soup into bowls. Top with the cooked bacon, cheedar cheese and green onions.