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Amy's Loaded Baked Potato Soup Recipe

Creamy, cheesy, and loaded with bacon! This Amy's Loaded Baked Potato Soup recipe is a comforting classic, perfect for a chilly evening. Enjoy the ultimate baked potato experience in a warm, flavorful bowl. This recipe is easy to follow and delivers restaurant-quality results.

Prep Time 15 mins
Cook Time 40 mins
Calories 627.5 kcal
Protein 52g
Rating 5.0 (2 Reviews)
Amy's Loaded Baked Potato Soup 94

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Amy's Loaded Baked Potato Soup

  • 6 medium russet potatoes, peeled and cubed
  • 2 cups milk
  • 1/2 cup all-purpose flour
  • 1/2 cup half-and-half cream
  • 6 cups chicken broth
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • Fresh Thyme
  • 1/4 cup chopped fresh parsley
  • 1/2 cup Velveeta cheese, cubed (optional)
  • Smoked Cheddar Cheese
  • 2 cups shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Tabasco sauce, or more to taste
  • 12 slices bacon, cooked and crumbled
  • 1/2 cup butter
  • Extra Virgin Olive Oil
  • 1 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese

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How to Make Amy's Loaded Baked Potato Soup

  1. In a large pot or Dutch oven, sauté the chopped onion, diced carrot, and diced celery in the butter and olive oil over medium heat until softened, about 5-7 minutes.
  2. Pour in the chicken stock and bring to a simmer. Reduce heat and simmer for 10 minutes.
  3. In a separate saucepan, whisk together the milk, half & half, and flour until smooth.
  4. Cook over medium-low heat, whisking constantly, until the mixture thickens slightly, about 3-5 minutes. Do not boil.
  5. Stir in the garlic powder and black pepper.
  6. Gradually add the shredded cheddar and Monterey Jack cheeses to the milk mixture, stirring until completely melted and smooth.
  7. Pour the cheese sauce into the pot with the simmering chicken stock and vegetables.
  8. Gently stir in the cubed potatoes and bacon bits.
  9. Add Tabasco sauce to taste, starting with 1/2 teaspoon and adding more as desired.
  10. Stir to combine all ingredients.
  11. Reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
  12. Stir in the fresh parsley.
  13. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

36 g

Sugar

26g

Fat

98g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes The Americas American Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Preparation Soups Stews