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Loaded Baked Potato Soup

After having delicious potato soup at several local eateries lately, I decided to come up with my own version at home.  On a cold day last week, we enjoyed baked-potato-in-a-bowl...or 'loaded baked potato soup' as it is appropriately called. 

  • 1 lb. bacon, diced
  • 4 large russet potatoes, peeled and cubed
  • 3 cups chicken stock
  • 1/4 cup butter
  • 1 large onion, chopped
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper 
  • 3 green onions, sliced
  • sour cream, garnish (optional)
  1. Cook bacon until crisp...and drain on paper towel.
  2. Place potatoes and chicken stock in large pot and bring to a boil.  Reduce heat, and simmer for about 20 minutes or until potatoes are tender.  With slotted spoon, remove several scoops of potatoes.  Place in a bowl, mash and set aside.
  3. In a small saucepan, melt butter.  Add the chopped onion and saut√© until tender.  Stir in flour and cook for about a minute.  Whisk in milk, a little at a time, bringing to a boil and simmering until thickened.  Add cheese, salt and pepper and stir until cheese is melted.  
  4. Slowly stir cheese sauce into soup pot.  Bring to a boil on low heat.  
  5. Add mashed potatoes, three-quarters of the crispy bacon and half of the sliced green onions. Stir to combine. Heat through.
  6. To serve, ladle into individual soup bowls, topping with additional shredded cheese, bacon, green onions and a dollop of sour cream.


  1. This sounds so good...and great for a cold winter evening's supper!

  2. AND... You nailed it!! This is my favorite soup of all time!

  3. This soup is my favorite-can't wait to try this recipe!!!

  4. Oh boy. That looks heavenly. Dr. Phil allows one cup of "reasonable" soup a day. This doesn't look reasonable, but it certainly does look delicious!

  5. My brain is thinking pierogi soup! I'm going to have to try this on the weekend!

  6. It was quite a nippy day here today in Ontario *brrrr* and when I saw the recipe this morning and realized I had all the ingredients, I decided to make it for supper. There's only a little bit left - enough for one of the boys to take in their lunch tomorrow. YUMMY!

  7. This sounded so good so I decided to try it today. I had some russets that were begging to be used up. I had slices of ham frozen from a previous dinner so I cubed that and used that instead of bacon. I also made a couple additions to the recipe. I had celery in the refridge so I cut that up and added it to the pot. I used Original Mrs. Dash for seasoning and some dried parsley. I didn't add any additional salt because of the ham and the cheese and it didn't need was perfect. I had about a quarter of a cup of canned milk in the refridge from this mornings coffee so I added that and a cup or so of Almond milk original flavor, not vanilla (I'm lactose intolerant). I use cornstarch to thicken with instead of flour but I did have extra sharp cheese that I grated and threw in at the end. I made some homemade rolls and we just loved it!! My DH is always telling me I should have opened a restaurant and just served soup...haha. He says I can make the best soups he's ever tasted. He's a sweetheart :)

    Thanks for ALL the great recipes you share. I've used several and they've all been delicious!!

    1. Thanks, Colleen...for your instructions for the improvised 'lactose intolerant' version. Thanks also for your words of encouragement!

  8. soup on a cold Saskatchewan day hits the spot
    this soup will happen again this winter and next and

  9. Try a couple of drops of Tabasco in this. It won't make it hot but it will bring out the flavors even more. So yummy!

  10. Great recipe!! I knew it would be a hit since I'm never disappointed by recipes on your blog, and it was! I think I will try it with ham next time to change it up, and not add as much salt, but it was sooo yummy!!

  11. i have made this 3 times in the last month (with carrots too)...SO GOOD! Especially when it is -40 in Manitoba!

  12. It looks delicious! Can you tell me how many people this recipe will serve?


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