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baked potato soup

Loaded Baked Potato Soup {vegetarian}

  • Total Time: 45 minutes
  • Yield: Serves 4-6 1x


The best easy loaded baked potato soup ever! Just 9 ingredients and half an hour of your life is all you need for this delicious soup.


  • 4 large baked potatoes, peeled and chopped
  • 2 ribs celery, diced
  • 1/2 medium onion, diced
  • 4 cups vegetable or chicken stock
  • 1/2 cup heavy cream
  • 8 ounces cheddar, grated
  • 1/2 cup sour cream
  • 4 scallions, thinly sliced
  • salt and pepper


  1. In a large soup pot, add the celery and onion with a drizzle of olive oil. Cook for 5 minutes until slightly softened, then add the stock.
  2. Let the stock heat through, then add 2/3 EACH of the chopped potato and the cheese. Add all of the cream and the sour cream. Stir to combine.
  3. Using a blender or immersion blender, carefully puree the soup until smooth. Return to the pot, and add the remaining chopped potatoes and most of the scallions. Stir, and let simmer for 5 minutes. Taste, and add salt and pepper as needed.
  4. Garnish with the remaining cheese and scallions, and serve!


I bake my potatoes in the microwave for about 25 minutes, but use any cooking method you like! I also love this crock pot baked potato method.

This soup is vegetarian as written, but feel free to add cooked crumbled bacon to the soup or as a topping!

  • Prep Time: 15
  • Cook Time: 30

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