The only thing better than a loaded baked potato, is loaded baked potato soup. Now that it is Fall, I cannot get enough of soup! I eat soup year round, but not it is finally appropriate weather to force others to eat it with me.

I have been making this soup for one of my clients for two years, it is one of his favorites. Every time I make it and share pictures to my Instagram stories I get so many people asking for the recipe, so here it is!

@kellyscleankitchen

Loaded baked potato soup is a MUST this fall! #soup #cooking #cooktok #recipe #bakedpotatosoup #potato #potatotiktok

♬ She Share Story (for Vlog) – 山口夕依
  • SERVINGS:  6
  • PREP TIME: 10 Mins
  • ACTIVE TIME: 30 Mins
  • TOTAL TIME: 40 Min

I love this recipe because it is thick and creamy without needing any thickeners, just potatoes!

Ingredients:

  • 2 tbsp avocado oil
  • 1 packet of bacon, chopped
  • 1 onion, diced
  • 2 celery, diced
  • 3 carrots, diced
  • 4 garlic cloves, minced
  • 2 large russet potatoes, peeled and diced into large cubes
  • 2 cups almond milk or milk
  • 2 cups chicken stock
  • salt and pepper to taste
  • 3 sprigs of thyme
  • 5 green onions, sliced for garnish
  • optional garnish: shredded cheddar cheese

Preparation:

STEP 1.

In a pot over medium heat, add the avocado oil. Add the bacon and saute, rendering out all the fat until it is crispy, around 5 minutes. Remove the bacon and set aside.

STEP 2.

In the same pot with the bacon fat, add the onions, celery and carrots and saute until translucent, salting as you go, around 5-7 minutes. Add the minced garlic and saute another 2 minutes until fragrant. Add the peeled potatoes, almond milk, chicken stock, salt and pepper all over and thyme. Bring to a simmer and cover with a lid. Simmer for 20 minutes or until the potatoes are fork tender.

STEP 3.

Remove the sprigs of thyme and blend the soup until smooth. Taste for seasoning and adjust accordingly. Top with bacon, green onions and cheese.

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