Loaded baked potato soup

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


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

The Cook

ed grabusic Recipe
Cooked to Perfection
leesburg, FL (pop. 20,117)
Member Since Dec 2009
ed's notes for this recipe:
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.
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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.


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

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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.

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