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A bowl of einkorn loaded baked potato soup, garnished with bacon and cheese.

Loaded Baked Potato Soup Recipe

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It’s hard to imagine a hearty loaded baked potato soup getting any better, but this one has einkorn!
Course soups
Prep Time 8 mins
Cook Time 20 mins
Total Time 28 mins
Servings 8 -10 servings
Calories 667
Author Cheryl Najafi


  • 3 lbs potatoes baked, skins on
  • 12 oz thick-cut bacon chopped
  • 1 medium onion diced
  • 4 celery stalks diced
  • 1/2 cup unsalted butter (1 stick)
  • 2 tsp thyme
  • 1/2 tsp celery seed
  • 3/4 cup all-purpose einkorn flour 3.375 oz
  • 2 cups chicken broth
  • 4 cups milk
  • salt and pepper to taste
  • 2 cups cheddar cheese shredded , divided
  • 1/2 cup green onion chopped


  • Cut the baked potatoes into bite-sized cubes and set aside.
  • Place a Dutch oven over medium-high heat then add the chopped bacon. Cook until crispy. Transfer bacon to paper towel-lined plate and set aside. Drain fat into a heat-proof container. Measure 1 Tbsp bacon fat and add back to the pot with butter.
  • When butter has melted, add the chopped onion and celery to the pot. Cook 3 minutes until translucent. Add flour, thyme and celery seed then whisk to combine. Cook for 1 minute. Add chicken broth, milk and cooked potatoes. Cook until thick and bubbly, stirring constantly. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.
  • Add half the cheese and ¼ cup green onions. Cook until cheese has melted completely then taste for seasoning.
  • Serve in bowls using the crispy bacon and remaining cheese and onions for garnish.


We like our taters with skins on, but you can enjoy them any way you like!


Calories: 667kcal | Carbohydrates: 48g | Protein: 29g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 97mg | Sodium: 1266mg | Potassium: 1017mg | Fiber: 3g | Sugar: 9g