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loaded baked potato soup

(2 ratings)
Blue Ribbon Recipe by
ed grabusic
leesburg, FL

Had baked potatoes on the menu. Used leftovers for potato salad and sometimes had more than needed. An employee suggested make loaded soup because you were known for your soup specials and that how it started.

Blue Ribbon Recipe

This potato soup is very tasty. It's thick, creamy, cheesy, and a bit smoky from the crumbled bacon. There always seems to be extra baked potatoes and this is a tasty recipe to reinvent them. It's so good, you may find yourself always baking extra potatoes to whip up a batch. Comforting on a cold evening.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 to 8
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For loaded baked potato soup

  • 2
    celery ribs, diced
  • 1 lg
    carrot, diced
  • 1 lg
    onion, diced
  • 4 md
    cooked baked potatoes, diced
  • 6 oz
    roux (butter and flour mixture)
  • 1 pt
    heavy cream
  • 1 pt
    cheddar cheese sauce
  • 10 slice
    bacon, cooked and crumbled
  • 1 pt
    sour cream

How To Make loaded baked potato soup

  • Sweating diced celery, carrot, and onion in a Dutch oven.
    Start by sweating diced celery, carrot, and onion (mirepoix).
  • Water, diced baked potatoes, and roux added.
    Add 1/2 gallon water. Add diced baked potatoes and roux. Stir until thickened.
  • Cheddar cheese sauce, cooked bacon, sour cream, and heavy cream added.
    Add cheddar cheese sauce, cooked bacon, sour cream and pint of heavy cream. Simmer for 10 minutes and serve.
  • A bowl of Loaded Baked Potato Soup with cheese, bacon, and green onions sprinkled on top.
    When being served top with chopped green onions (or chives) and shredded cheddar cheese.