Loaded Baked Potato Soup

Loaded Baked Potato Soup


(84 votes) 2 84

A wonderful soup for days that you are a little under the weather (with a cold) or those cold winter or even rainy days.

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Serving Size / Yield

1 pot of soup


  • 6 lg. potatoes, peeled and cut into 1/2 inch cubes
  • 1 lg. onion, chopped
  • 3 14-oz. cans chicken broth with roasted garlic
  • 1/4 C. butter
  • 2 1/2 tsp. salt
  • 1 1/4 tsp. ground pepper
  • 1 C. whipping cream or half and half
  • 1 C. or 1 4-oz. pkg. shredded sharp cheddar cheese
  • 3 Tbs. chopped fresh chives
  • 1 8-oz. container sour cream
  • additional shredded cheddar cheese

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Combine first 6 ingredients in a 5-qt. slow cooker. Cover and cook on HIGH for 4 hours or on LOW for 8 hours, or until potato is tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream, cheese and chives. Top with sour cream, and sprinkle with bacon and cheddar cheese before serving.

Betty Jo Nicosia ~~ Weirton, WV 

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