Loaded Baked Potato Soup
Let’s get real – there really is nothing better than a loaded baked potato. Sour cream, cheddar cheese, and of course, bacon. Personally, my favorite part is the green onions. When I’m in a restaurant (pre-COVID) and there’s an option to upgrade my baked potato to a loaded baked potato, you better believe I’m going to pay the extra money.
I was skeptical about making this recipe into a blended soup. I’ve eaten loaded potato soup before, but the potatoes were never completely blended. Potatoes often get a ‘gummy’ texture when they’re blended. They have a tendency to get thicker as the soup cools down, and it’s hard to thin it out again.
When you’re making this recipe, please be cautious. I think this is the perfect time to read our post about not following the recipe. Essentially, I’m telling you to be careful to not follow the recipe exactly as I’ve written it; instead rely on the IDDSI testing methods.
Potatoes are all different sizes and each one cooks differently. When you blend it, you may need to add a lot of milk to achieve the appropriate consistency for a moderately thick soup. If you’re new to using the syringe method to test the thickness, you can find more information about the IDDSI standards here.
If you eat this soup multiple times, I encourage you to test it each time. That way you can try to combat the gumminess that might happen with the blended potatoes.
When I blended the soup, I used my immersion blender. I took the hot soup and added some additional milk. It blended into a nice smooth texture. Try to use the blender as minimally as possible while still getting that smooth, silky texture. Once it’s blended, you can add more milk to thin it down if necessary.
Despite the fact that this may be a bit tricky to modify, it’s so worth it! It has great flavor and I enjoyed it immensely. If you’re feeding family or friends that don’t have dysphagia, you can leave the soup in its ‘un-blended’ state! It’s delicious either way.
Please let us know your thoughts! We hope you enjoy this loaded baked potato soup just as much as we do!
Loaded Baked Potato Soup
- immersion blender
- 8 slices bacon chopped
- 2 tbsp butter
- ½ small onion chopped
- 2 cloves garlic minced
- ¼ c flour
- 4 cups milk
- 3 small russet potatoes peeled and cubed
- 3 green onions sliced
- 1 c cheddar cheese
- ¼ c sour cream or plain greek yogurt
- Extra milk for blending
- Heat a large dutch oven over medium heat.
- Add bacon to dutch oven and cook until crispy. Use a slotted spoon to remove bacon from the pan. Leave as much bacon grease in the pan as possible.
- Add butter into the pan, along with onion and garlic. Cook until softened and translucent, ~3 minutes.
- Add in flour and whisk. Cook 1-2 minutes.
- Add in milk and cubed potatoes. Reduce heat, cover with a lid, and let simmer for ~20 minutes, or until potatoes are fork tender.
- Add in cheese, green onions, and sour cream (or plain greek yogurt). Season with salt and pepper to taste.
- Use an immersion blender to blend soup. Add in milk as needed to achieve the moderately thick consistency (I needed ~½ c extra milk for 2 cups of soup).
- Serve warm and enjoy!