Loaded Baked Potato Soup with Bacon Print

Most Popular, Side Dishes & Soups,

All of the flavor of a classic loaded baked potato in an easy, homemade soup!

Recipe by Jessica Gavin at Jessica Gavin, Culinary Scientist

  • Prep Time

  • Cook Time

  • 4



  • 4 Slices bacon (thick cut), 1/2 inch diced pieces
  • 1 Tbsp. Olive oil
  • 1 Cup yellow onion, 1/4 inch diced
  • 2 tsp. Minced garlic
  • 3 Cups russet potatoes (about 1 1/2 pounds), peeled, diced into 1/2 inch cubes
  • 2 Sprigs rosemary
  • 3 Sprigs thyme
  • 3 Cups unsalted chicken broth
  • 1 Cup milk
  • 1 tsp. Kosher salt
  • 1 Package Idaho Spuds Country Buttered flavored mash potatoes
  • 1/4 Cup plain Greek yogurt
  • 1/4 Cup shredded cheddar cheese, plus more for garnish
  • Black pepper, as needed for garnish



  • Heat a large pot over medium-high heat. Add bacon and cook until crispy, often stirring to evenly cook bacon, about 6 minutes. Transfer bacon to a paper towel-lined plate to cool. Remove bacon grease from pan and reserve or discard.
  • In the same pot, heat 1 Tbsp. of the olive oil or bacon grease over medium heat. Once the oil is hot, add diced onions and minced garlic. Saute for 6 minutes, until the onions are tender and translucent. Add potatoes, rosemary, thyme, chicken broth, milk, and salt to the pot. Stir to combine and turn the heat to high. Once the soup comes to a boil, cover with a lid and reduce heat to medium-low. Cook for 10 minutes, or until the potatoes are tender. Remove and discard rosemary and thyme sprigs.
  • Add 1 package of Idaho Spuds to the pot. Stir to combine. Turn off heat and add 1/4 cup yogurt, 1/4 cup cheese, and 1 Tbsp. chopped chives; stir to combine. Taste the soup and season with more salt and pepper as desired.
  • Serve soup topped with more yogurt, cheese, bacon, and chives. Enjoy!