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Loaded Baked Potato Soup

Carnation Cafe


  • 1 lb bacon roughly chopped
  • 1 medium yellow onion diced
  • 1 carrot peeled and diced
  • ¾ c celery diced
  • 4 large russet potatoes peeled and diced
  • 4 medium red potatoes diced
  • ¼ c flour
  • 2 c chicken or vegetable stock
  • 4 c heavy cream


  1. In a 6- to 8- quart stockpot over medium heat, fry bacon until crisp.

  2. Remove bacon and drain on paper towels (reserve half for garnish). In the bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.

  3. Sprinkle in flour and stir constantly over low heat about 5 to 7 minutes until the mixture has thickened slightly. Add stock and half of the bacon. Season with salt and pepper.

  4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes, or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add cream and simmer for 5 minutes.

  5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.

  6. Season to taste, and garnish with toppings, if desired.

Optional Garnishes

  1. Chopped Chives, Bacon Bits, Sour Cream, Shredded Cheddar and Monterey Jack Cheeses