Loaded Baked Potato Soup

Sherry Blizzard


What do you do with all those baked potatoes left over after potlucks and such? MAKE soup! I made this for my Uncle Melvin and Aunt Bubbles in 2000, who have since passed on. They loved my Loaded Potato Soup. So....I have been making this for 17 years. A colleague at work came to me with a huge bag of potatoes and said, "Do something with this!" I baked potatoes and everyone brought something to top it with. I was left with about 5 cups of baked potatoes and make my soup for my friend on a night when she didn't want to cook. Thanks Tamara. This is a dinner for you and your family.


☆☆☆☆☆ 0 votes

1 Hr 10 Min
15 Min
Stove Top


  • 1/2 c
  • 1/2 c

  • 7 c
    2% milk

  • 3+ c
    baked potatoes....skins off and diced into chunks
  • 1 bunch
    green onions, including tops sliced thin
  • 1 1/2 c
    cooked bacon, crumbled (i used thick cherrywood smoked bacon and chopped it up before frying)
  • 1 1/2 c
    sharp cheddar cheese, grated
  • 1 c
    sour cream
  • ·
    salt and pepper to taste

How to Make Loaded Baked Potato Soup


  1. Melt butter in a good-sized stock pot. Stir in the flour and make a roux like you would for gravy.
  2. Stir continuously for 4-5 minutes....you don't want a "flour" taste.
  3. Slowly add the milk stirring continuously. Do not allow clumps to form....use a whisk if necessary....but it won't. Cook this, stirring frequently until thickened....about 7 minutes.
  4. Cut up and dice 1 1/2 cups of bacon....fry that while you are bringing the milk up to thicken.
  5. Add cubed baked potatoes and green onions.....let it come to a simmer.
  6. Now add the cheese, sour cream and the cooked bacon.
  7. Season to taste with salt and pepper.

Printable Recipe Card

About Loaded Baked Potato Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American

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