Loaded Baked Potato Soup

Baked Potato Soup

I am really enjoying soup weather! Although someone forgot to tell the roses that are in bloom behind my house that summer’s over. If you love loaded baked potatoes you will love this. Maybe even more. I do.

The soup is thick and creamy and packed with flavor. Speckled with fragrant herbs like rosemary, thyme and parsley and topped with the usual, indulgent toppings you associate with a loaded baked potato.

Take your pick of bacon, cheese, broccoli, green onions, and sour cream. Your family will love it! Kids will have fun choosing their own toppings. I know firsthand because this was a huge hit in my house.

Spoons were licked clean and dishes were scraped of every last little precious and crazy delicious bite.

Loaded Baked Potato Soup

Loaded Baked Potato Soup

Rating: 51

Prep Time: 25 minutes

Cook Time: 35 minutes

Yield: 5 - 6 servings

Loaded Baked Potato Soup


1 yellow onion, diced
olive oil, for sauteing
4 cloves garlic, minced
1 teaspoon thyme
7 cups cubed potatoes (Yukon Gold/all-purpose or a boiling potato like red or yellow)
1 tablespoon white vinegar
4 cups chicken or vegetable broth
1 tablespoon fresh parsley, chopped
1 teaspoon fresh rosemary
1 teaspoon sea salt, plus more to taste
1/4 teaspoon fresh black pepper
1 can (14 oz.) evaporated milk
2 tablespoons chives, chopped
steamed broccoli florets
sour cream
shredded extra sharp cheddar cheese
chopped green onions
crumbled bacon


  1. In a large saucepan or soup pot saute the onion in olive oil over medium low heat until translucent. Add garlic and thyme saute until garlic is fragrant.
  2. Add the potatoes, vinegar, broth, parsley, rosemary, salt and pepper. Bring to a boil. Turn down heat and allow to simmer for 20 minutes or until potatoes are tender. Meanwhile prepare your choice of toppings.
  3. Remove 2 cups of potatoes and smash with a fork or potato smasher. Add back to pan along with the evaporated milk and chives. Bring back to a simmer. Taste and re-season with salt and pepper if needed. Simmer for five minutes.
  4. Serve with your choice of toppings.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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  1. Doris says

    Happy Friday Reeni!
    I came across this recipe while perusing your site today —-I actually had a version of this while in Charleston SC in July—hardly soup weather but it is the most satisfying and delicious thing in the world! If I were to go to the gallows, I would want this (and some lasagna) for a last meal. Hope you and Moon have a great weekend! Hugs, Doris

    • says

      Thank-you Doris! It’s one of my all-time favorites too along with lasagna of course! Have a great weekend and thanks for stopping by! xoxo

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