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+ servings

Loaded Baked Potato Soup

A hearty loaded baked potato soup topped with green onions, cheese and bacon
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 quarts
Author Heather Cabaniss


  • 4 Russet potatoes baked
  • cup unsalted butter not margarine
  • cup all purpose flour
  • 6 cups milk full fat or 2 %
  • 1 cup shredded cheddar cheese
  • 8-10 slices bacon cooked & chopped
  • 5 green onions chopped
  • 1 8 ounce contain sour cream not fat free
  • Dashes salt & pepper


  • Remove pulp from baked potatoes. Discard skins. 
  • In a large pot, melt butter over low heat. Add flour and stir well until thoroughly blended. Continue to cook for 1-2 minutes, stirring consistently. Add milk, 2 cups at a time, and cook over medium heat. Stir constantly until the mixture is bubbly. This last step can take 10-15 minutes!
  • Remove from heat. Turn down heat to low. 
  • Add potatoes, cheese, ½ of the bacon, seasonings and half of the green onions. Stir and put back on the burner. Let mixture heat thoroughly but do not over cook. Stir in sour cream.  
  • Serve with remaining bacon & green onions on top of soup, if desired. Additional cheese can be added. 

This soup freezes well. Prepare as directed, then let cool. Pour soup into freezer bags and seal. To serve, defrost in refrigerator and re-heat.