Jul 14 2026
Restaurants›Iron Rooster- Annapolis›Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup Recipe

Inspired by Iron Rooster- Annapolis
Time45m
Serves6

bacon / Cheddar / sour cream / green onion

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Ingredients

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Base Ingredients

Toppings

Method

Preparation

  1. 1

    Prepare the Potatoes

    Peel and dice the russet potatoes into small cubes. Set aside.

  2. 2

    Cook the Bacon

    In a large skillet, cook the bacon slices over medium heat until crispy. Remove from skillet and drain on paper towels. Once cooled, crumble the bacon into small pieces.

  3. 3

    Chop the Onion

    Finely chop the medium onion and set aside.

  4. 4

    Chop the Green Onions

    Finely chop the green onions, separating the white parts from the green tops. Set aside.

Cooking

  1. 5

    Sauté the Onions and Garlic

    In the same skillet used for the bacon, add butter. Once melted, add the chopped onion and sauté until translucent. Add garlic and sauté for an additional minute.

  2. 6

    Cook the Potatoes

    In a large pot, combine the sautéed onions and garlic with the diced potatoes, chicken broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 15-20 minutes or until potatoes are tender.

  3. 7

    Blend the Soup

    Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a traditional blender in batches. Return to pot.

  4. 8

    Add Milk

    Stir in the milk and continue to heat over low heat until warmed through.

  5. 9

    Serve the Soup

    Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and chopped green onions.

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