Greatest Baked Potato Soup Recipe

4.93 from 14 votes

Delicious, comforting loaded potato soup that's made with bacon, green onions, and cheese, This creamy potato soup is perfect for the fall season.

Prep Time10

Cook Time50

Total Time1

Course: Soup

Cuisine: American

Diet: Gluten Free

Servings: (makes about 5 cups)

Calories: 744kcal

Prepare the ingredients first. Dice cold bacon and onion into small pieces. (Note that bacon is easier to cut when it's cold.) Peel and dice potatoes and measure remaining ingredients.
You can dice and prepare green onion and dill when ready to add to the soup.
Preheat a Dutch oven over medium heat and melt butter in it.
Add diced bacon and cook it until about half way cooked. Add yellow onion and sauté until onion and bacon are fully cooked.
Add pressed garlic and sauté until fragrant.
Add the cubed potatoes and cook for about 5 minutes.
Pour in chicken stock (enough to just cover the potatoes) and stir well. Bring the soup to simmer on medium-high heat and then reduce heat to medium-low.
Season with salt, pepper, garlic powder and add bay leaf. Cover and cook until the potatoes are mostly tender. Take the lid off and cook until potatoes are completely tender. Make sure to stir often.
Stir in dill weed, green onion, sour cream, cheese, and heavy cream. Mix well and cook for a few more minutes and serve!

Storing: Transfer any leftovers to a food storage container with an air-tight lid and refrigerate for 3 to 4 days.
Reheating: You can easily reheat individual portions of soup in the microwave, in increments of about 45 seconds. Stir it between each increment of time so it reheats evenly. It's best to reheat in increments to prevent soup from being singed or separated.
When reheating, if the texture is too thick, add a splash of vegetable stock or milk until it reaches the right consistency.