Fully Loaded Baked Potato Soup

Fully Loaded Baked Potato Soup Recipe

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James Wiley


I love this recipe!! It is the perfect soup for those cold and blustery days!!


★★★★★ 2 votes

20 Min
20 Min


  • 2/3 c
  • 2/3 c
    ap flour
  • 7 c
  • 4 large
    baking potatoes, peeled, cooked and cubed
  • 4 stalk(s)
    scallions, sliced
  • 1 lb
    bacon, cooked and crumbled
  • 1 1/4 c
    cheddar cheese, shredded
  • 1 c
    sour cream
  • 3/4 tsp
  • 1/2 tsp

How to Make Fully Loaded Baked Potato Soup


  1. Peel, cube and cook potatoes until tender. Drain in colander. Set aside.
  2. In a dutch oven, melt butter. Render the bacon down until lightly crispy. Do not drain bacon fat!!! Add onions and cook until translucent. Add flour to form a roux. Stir constantly until the roux becomes off-white (blonde roux). Add milk gradually, stirring constantly until thickened.
  3. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 mins.Add remaining ingredients, stirring until cheese is melted.
  4. Keep warm.Add milk as needed if the soup become too thick.
  5. Serve in a normal bowl or a sourdough bread bowl, garnish with additional bacon, if you reserved as well as some shredded cheese and scallions that are cut lengthwise like a small paint brush.

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About Fully Loaded Baked Potato Soup

Course/Dish: Cream Soups, Other Soups

Show 2 Comments & Reviews

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