Name: Sick of the same soup recipes? This one is inspired by a loaded baked potato
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 250g middle bacon rashers, chopped; 1 tablespoon extra virgin olive oil; 1 brown onion, chopped; 2 cloves garlic, crushed; 2 teaspoons dijon mustard; 1 kg Sebago potatoes, peeled, cut into large chunks; 1 litre chicken stock; 1 cup water; 1/3 cup thickened cream; 2 green onions, sliced; 1 cup finely grated cheddar; 2 tablespoons chopped parsley; Sea-salt flakes and freshly ground black pepper, to season; 1/2 cup sour cream

Potato soup is a winter favourite – it’s warming and full of carby goodness. But if you’re tired of the same potato and leek, or roast potato soup, then this new recipe takes the cake. Loaded baked potato soup has all your favourite toppings from a loaded tato, including bacon, onion, grated cheddar, green onion and sour cream.

The best part is, you’ll only need a saucepan to get the job done! Have your soup ready on the table without any extra dishes to wash up, and relish its comforting, delicious taste.

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What to eat with loaded baked potato soup

Potato soup has got all the carbs you need to feel full and satisfied, but if you’re looking for a little bit extra on the side, we recommend:

A fresh garden salad. If it’s winter, consider using kale or seasonal lettuce.
Crusty, toasted bread – for that extra crunch.
Top your soup with garlicky croutons (again, for the crunch).
Roasted broccoli. This is ideal for adding in extra nutrients and a bit of green to your dinner!

How to store loaded potato soup

If you want to keep your soup for later, after blending your potato (Step 5 below), we recommend not adding in any of the toppings. Instead, place them in a separate container and keep in the fridge for up to 3 days.

For freezing your soup, keep all toppings separate. The toppings will not freeze well, so it is best to prepare them on the day you’re serving the soup instead. The soup base can be kept in the freezer for up to 3 months.

Ingredients

250g middle bacon rashers, chopped

1 tablespoon extra virgin olive oil

1 brown onion, chopped

2 cloves garlic, crushed

2 teaspoons dijon mustard

1 kg Sebago potatoes, peeled, cut into large chunks

1 litre chicken stock

1 cup water

1/3 cup thickened cream

2 green onions, sliced

1 cup finely grated cheddar

2 tablespoons chopped parsley

Sea-salt flakes and freshly ground black pepper, to season

1/2 cup sour cream

Method

Step 1

Heat half the oil in a large, heavy-based saucepan on medium-high heat. Cook bacon, stirring, for 3–5 minutes or until it is browned. Transfer half of the bacon to a bowl.

Step 2

Add remaining oil to the bacon in the pan. Add onion. Cook, stirring, for 5 minutes or until onion softens. Add garlic and mustard. Cook for 30 seconds or until fragrant. Add potato. Stir to coat in mixture.

Step 3

Add stock and water to the pan. Bring to the boil on high, scraping the base of the pan occasionally to remove the cooked-on bacon mixture. Reduce heat to medium. Partially cover with lid and simmer for 20 minutes or until potato is tender.

Step 4

Remove pan from heat. Using a slotted spoon, remove some of the potato for serving (about 1 cup).

Step 5

Using a stick blender, blend soup until smooth. Stir in cream, 1/4 cup cheese, half the green onion and half the parsley. Season.

Step 6

Serve soup topped with sour cream, reserved potato and remaining bacon, green onion, parsley and cheese.

Loaded baked potato soup — *(Credit: Photography: Tim Roberts | Styling: Michele Cranston | Recipe: Kim Coverdale)*

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Recipe Developer Kim Coverdale Recipe Developer

Kim Coverdale is a recipe developer and food writer with more than 25 years of experience in Australian food publishing. Trained at the Australian Women's Weekly Test Kitchen — one of Australia's most trusted homes of recipe development — Kim has spent her career creating, testing, and perfecting recipes for some of the country's leading food titles. Every recipe she develops is rigorously tested to ensure it works reliably in home kitchens, not just professional ones.

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