Loaded baked potato soup

ed grabusic


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.

★★★★★ 2 votes
6 to 8
20 Min
30 Min
Stove Top

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)


1Start by sweating pureed celery, carrot and onion (mirepoix)
2Add ½ gallon water, add roux till thicken and 4 already baked potatoes diced small
3Add cheddar cheese sauce, cooked bacon, sour cream and pint of heavy cream; simmer for 10 minutes and serve
4When 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