Recipes Soups

Fully Loaded Baked Potato Soup

I love baked potatoes. One of my favorite dinners is having a baked potato party. Everyone starts with a blank canvas, their potato, and goes down the assembly line and adds as many or as few toppings as they desire. This is a complete win win situation for all family members, finally a meal we can all agree upon! This got me thinking, I bet I could create an equally yummy soup and sneak some wholesome veggies into my kids’ growing little bodies. Of course, I added bacon. That to me, is this soup’s secret weapon. One taste and I think you too will be hooked. Plus, I love not having to bake potatoes in the oven on hot summer days while still feeding my craving.


1/2 pound bacon- diced into pieces
1 medium onion-diced
1/4 cup flour
3 tablespoons olive oil
4 cups chicken stock
3/4 cup half and half
2 cups cubed bite size peeled Yukon Gold Potatoes
2 cups diced broccoli fresh florets
1/2 cup carrots-finely diced
1 cup shredded cheddar cheese
1/2 teaspoon black pepper
salt to taste


In a large stock pot, cook the bacon over medium heat until crispy. Once crispy, remove bacon to a plate lined with a paper towel to absorb the excess grease. Pour out the remainder of the bacon grease from the stock pot leaving approximately 2 tablespoons in the bottom. Add the onions to the bacon grease. Saute until translucent.

Next create a roux by adding the olive oil and the flour to the stock pot and whisking it together. Cook over medium heat until well combined. To the roux and onion mixture, whisk in the chicken stock until the roux and the stock are smooth.

To the chicken stock mixture add the potatoes, broccoli, carrots, black pepper, salt and bacon. Simmer over low heat for 30 minutes. After 30 minutes, add the cheddar cheese. Stir until melted and combined with soup. Remove from the heat and stir in the half and half.

Serve with crusty french bread for dipping.

Photo Credit:  Tilly’s Nest


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  • This really sounds delicious! I'll definitely have to try it.

    • Let me know what you think. BTW, I love your profile pic!

  • How many people does this feed? We have 8 in our family.

    • This soup would comfortable serve 4 adults. In our family, 2 adults and 2 little kids, we can easily have seconds and some left overs.

  • Also, when do you add the potatoes? Am I just missing it?

    • Oh for goodness sakes! You know, I proofed this like 5 times before I hit publish. Thank you for pointing this out. You add the potatoes at the same time as the broccoli and other goodies. I just updated the post. Thank you!

  • I just made this soup. I didn't have any Yukon golds so I just put red skinned potatoes in and it was still awesome. When my daugher tasted it she said "It tastes just like a baked potato."

    • Awesome! I am so glad you stopped in to let me know! I love it when people enjoy food as much as me 🙂

  • Being Irish I know I will love this! Can not wait to make it!

    • I too am part Irish 🙂 I love everything potatoes~salads, baked, fried, in soups! I can completely relate. I hope you enjoy it.

  • OMG, who wouldn't love this soup. Bacon is my weakness. I can't wait to try this. As sound as all my kids are home for dinner at the same time I'm going to make this. I don't trust myself to make it and be able to stop at one bowl.

  • Anonymous

    Would this store well in the fridge for a few days? I'm single and always have leftovers. 🙂

    • Yes, this does store well and will reheat too. You might decide to even freeze half the batch immediately after you cook it.