Loaded Baked Potato Soup

Loaded Baked Potato Soup


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Have your favorite side dish as a main course with this quick and tasty soup. Save time and use those potatoes you made for last night's dinner!

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Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 4 large potatoes, baked
  • 12 slices thick-cut bacon
  • 1/2 C. all-purpose flour
  • 6 C. milk, heated
  • 5 oz. sharp cheddar, grated
  • kosher salt and freshly ground black pepper
  • 4 oz. sour cream
  • 3 T. fresh chives, finely chopped

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In a large pot, cook bacon until crisp. Remove bacon and leave the drippings. Add flour and whisk in milk until fat has combined. Stir frequently over medium-low heat for 15 minutes until mixture is thick and bubbly. Scoop potatoes from skins and mash into soup mixture. Add most of the bacon, one-cup of cheese, salt, and pepper. Stir constantly until cheese has melted. Ladle into bowls and top with sour cream, remaining bacon, cheese, and chives.

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