Loaded Baked Potato Soup


  • 4 large russet potatoes, baked and diced (with skin on)
  • 8 slices of bacon, cooked and crumbled
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups chicken broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Salt and black pepper, to taste
  • Chopped green onions, for garnish


  1. Bake Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes, pierce them with a fork, and bake for about 1 hour or until tender. Allow them to cool, then dice them into small cubes.
  2. Cook Bacon: In a skillet, cook the bacon until crispy. Remove it from the skillet, let it cool, and then crumble it into small pieces.
  3. Make Roux: In a large pot, melt the butter over medium heat. Stir in the flour to create a roux. Cook, stirring constantly, for about 2-3 minutes.
  4. Add Liquid Ingredients: Gradually whisk in the milk and chicken broth, making sure there are no lumps. Cook and stir until the mixture thickens.
  5. Add Potatoes and Bacon: Add the diced baked potatoes and crumbled bacon to the pot. Stir well to combine.
  6. Season and Simmer: Season the soup with salt and black pepper to taste. Allow the soup to simmer over low heat for about 10-15 minutes, stirring occasionally.
  7. Add Cheese and Sour Cream: Stir in the shredded cheddar cheese and sour cream. Continue to cook until the cheese is melted and the soup is heated through.
  8. Serve: Ladle the loaded baked potato soup into bowls. Garnish with additional shredded cheese, crumbled bacon, and chopped green onions.
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