Loaded Baked Potato Soup with Idaho Blend Olive Oil

Loaded baked potato soup gets all the cozy, spoonable comfort you want from tender russet potatoes, smoky bacon, sharp cheddar, sweet onion, and a creamy base that clings beautifully to every bite. A drizzle of Idaho Potato Infused Olive Oil Blend folds in chive, dill, parsley, onion, and black pepper notes that round out the soup and give it a bright, savory finish. It is the kind of cold-weather comfort you’ll want for a family dinner, a game day spread, or a laid-back Sunday supper, and it is the recipe people keep coming back to.

Garden Infuzions

Loaded Baked Potato Soup with Idaho Blend Olive Oil

Creamy potato soup gets a savory lift from Garden Infuzions Idaho Potato Infused Olive Oil Blend, with tender potatoes, smoky bacon, sharp cheddar, and a chive finish in every cozy spoonful.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Lunch, Main Course, Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 6 slices bacon chopped
• 1 tablespoon Idaho Potato Infused Olive Oil Blend
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 2 pounds russet potatoes peeled and diced
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh chives for garnish
• Sour cream for serving

Equipment

• 1 Large Dutch Oven For simmering the soup
• 1 Wooden spoon For stirring and mashing
• 1 whisk For smoothing the stock base
• 1 ladle For serving
• 1 Cutting board For prep
• 1 Chef Knife For chopping and dicing

Method

 

Instructions

1. Cook the chopped bacon in a large pot over medium heat until crisp, then transfer it to a paper towel-lined plate and leave 2 tablespoons of drippings in the pot.
2. Add the Idaho Potato Infused Olive Oil Blend and diced onion to the pot, then cook until the onion softens and turns translucent. Stir in the garlic and cook for 30 seconds.
3. Sprinkle in the flour and stir constantly for 1 minute to form a smooth base.
4. Slowly whisk in the chicken stock, scraping up any browned bits from the bottom of the pot.
5. Add the diced potatoes, bring the soup to a gentle simmer, and cook until the potatoes are tender, about 15 to 18 minutes.
6. Lightly mash some of the potatoes with a spoon or potato masher to thicken the soup while leaving plenty of texture.
7. Stir in the milk and cream, then add the cheddar cheese a handful at a time until melted and smooth.
8. Season with salt and black pepper, then ladle into bowls and top with bacon, chives, sour cream, and an extra drizzle of Idaho Potato Infused Olive Oil Blend.

Notes

The Idaho Potato Infused Olive Oil Blend adds a savory chive-dill-parsley note that echoes the classic baked potato toppings and helps the soup finish with a bright, clean flavor. For best texture, keep the simmer gentle after the dairy goes in. If reheating leftovers, stir often so the soup warms evenly.

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Recipe Tips

For the creamiest texture, mash just a few of the potatoes right in the pot and leave the rest chunky. Add the cheese off the heat so it melts smoothly into the soup. If you want a thicker bowl, let it simmer a few extra minutes before serving.

Serving Suggestions

Serve this soup with warm crusty bread, a simple green salad, or a pile of saltine crackers. Finish each bowl with extra cheddar, chopped chives, and a light drizzle of Idaho Potato Infused Olive Oil Blend.

Storage

Cool the soup completely before storing in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring often and adding a splash of milk or stock if needed.

Variations

Skip the bacon for a vegetarian version and add sautéed mushrooms for extra savory depth. Swap half the cheddar for pepper jack if you want a little more kick. You can also stir in roasted garlic for a deeper flavor base.

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