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loaded potato soup in a bowl with cheese, green onions, crispy bacon, and crispy potato skins on top
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5 from 1 vote

Loaded Potato Soup

Easy & Delicious Potato Soup that you can customize with your favorite toppings.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 221kcal
Author: Louise


  • Ninja Foodi Cold and Hot Blender


  • 2 Tbsp salted butter
  • ½ small onion or ¼ of a medium to large onion
  • 2 green onions optional
  • 1 stalk celery
  • 1 strip thick cut bacon or 2 thin bacon strips, raw
  • 1 pound Russet Potatoes
  • 2 cups chicken stock
  • 1 tsp fine grind sea salt
  • ½ tsp pepper
  • 1 bulb roasted garlic about 8-12 cloves
  • ½ cup heavy cream


  • Dubliner cheese by Kerrygold or any cheese you like (white prefered for looks) about 2 Tbsp grated mixed into each cup of soup after it's done.
  • green part of green onions
  • crispy potato peels
  • crispy crumbled bacon


  • Chop the sweet or yellow onion into chunks about 2" in size. Dice the white part of the green onions (if using) and add to the blender pitcher. Put the butter, roughly chopped onions, cut up celery stalk, and chopped raw bacon in the pitcher of the blender and hit sauté.
  • While the sauté function is going, peel and cube the potatoes into about 1-2" pieces and put the peels in cold water if you are going to air crisp the peels for a topping or you can rinse the peels (if needed), pat them dry, toss in oil, season them and air crisp them now (directions are in the note section below). *Don't peel and cube the potatoes too far in advance or they will turn brown. You don't want to soak the potatoes before using because that will get rid of the starch and the starch helps to thicken the soup.
  • When the sauté function is done, add the 2 cups of chicken stock, cubed potatoes, cloves from roasted garlic, salt and pepper. Select the hearty soup function.
  • When the hearty soup function is complete, add the ½ cup heavy cream and select the extract button. If you don't have the extract function, then use the smoothie function.
  • Serve the soup with about 1-2 Tbsp of shredded cheese and any other toppings you like. Enjoy!


See written post for stovetop, crockpot, or pressure cooking directions. 
Instructions for Crispy Potato Peels
Keep the potato peels in cold water until you are ready to air crisp them. Then, drain the water and pat them dry. 
Spritz oil of your choice on the peels and season lightly with salt and pepper (optional). 
Preheat the air fryer at the hottest setting for a full 10 minutes with the basket in the air fryer. Add the potato peels and air crisp at 360°F/180°C for 10 minutes. Make sure to toss the peels around every 2 minutes so they get evenly crispy. 
Nutritional information does not include toppings


Serving: 1cup | Calories: 221kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 593mg | Potassium: 467mg | Fiber: 1g | Sugar: 2g | Vitamin A: 484IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg