ed grabusic Recipe

Loaded baked potato soup

By ed grabusic fooddude

Recipe Rating:
 2 Ratings
6 to 8
Prep Time:
Cook Time:
Cooking Method:
Stove Top

ed's Story

Had baked potatos on menu used leftovers for potato salad sometimes had more then needed an employee suggested make loaded soup because you were known for you soup specials and that how it started.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a really tasty soup. I love cheese and bacon so it was an immediate magnet for me and I sure wasn't disappointed!

I chose to leave the skins on the potatoes when I cut them up, and really liked the end result. When my husband tried the soup, though, he thought he might like it better without the skins.  This is a matter of taste, so feel free to experiment and make it your own.


4 medium
potatoes, already baked
1 pt
heavy cream
1 pt
sour cream
1 pt
cheddar chesse sauce
10 slice
bacon, cooked and crumbled
celery ribs
1 large
1 large
6 oz
roux (butter and flour mixture)

Directions Step-By-Step

Start by sweating pureed celery, carrot and onion (mirepoix)
Add ½ gallon water, add roux till thicken and 4 already baked potatoes diced small
Add cheddar cheese sauce, cooked bacon, sour cream and pint of heavy cream; simmer for 10 minutes and serve
When being served top with chopped chives and shredded cheddar cheese

About this Recipe

Course/Dish: Chowders, Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Collection: Soup's On!
Hashtag: #comfort-food

  • Comments

  • 1-5 of 34
  • user
    Patricia Mann pat67 - Jan 17, 2010
    Sounds like a great wintertime warm meal! Sitting by the fire, with family and soup, ummmm good!
  • user
    ed grabusic fooddude - Jan 22, 2010
    Make sure you wear loose pants before eating, just kidding you can use soy milk and corn starch instead of heavy cream and white flour, good luck making it.
  • user
    Karen MacLeod Karensue - Mar 30, 2010
    How do you make the roux?
  • user
    Shirley Bossbach Marienkaefer - Apr 3, 2010
    I've cooked for 55 years and I've never heard of "sweating" celery, carrots, etc. What does this mean? Plus you do not say how much flour and butter for the roux. I don't find the instructions for this recipe to be very clear.
  • user
    Jan Rusk MamaRusk - Jun 20, 2010
    "Sweating" is simply cook-speak for saute until soft. For the roux - I'm guessing here - I'd suggest 4 T. butter & 4 T. flour. Melt butter in a pan, whisk in flour to make a smooth paste. Cook slowly for about 5 minutes (do not brown!) stirring often (if you don't it will taste like wall paper paste!). For ease, whisk a cup or so of the soup liquid into the roux unil smooth, then dump that stirring constantly into the soup mixture.