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Loaded Baked Potato Soup
5 from 3 votes

Loaded Baked Potato Soup

Loaded Baked Potato Soup is a soup I can never resist. Tender pieces of potato, bacon and cheese sit inside this wonderful creamy soup that always hits the spot! 

Servings: 6
Course: Side Dish, Main Course, Soup, Lunch, Dinner, Others
Cuisine: American

Ingredients

  • 4 to 5 russet potato medium
  • 6 Tablespoons butter salted
  • 1/3 cup all-purpose flour divided
  • 6 cups milk I used 2%
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup cheddar cheese shredded sharp
  • 1/2 cup green onions chopped
  • 1/2 cup sour cream light
Toppings
  • sour cream
  • cheese shredded
  • green onion chopped
  • Bacon cooked, chopped pieces

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Prick the potatoes all over with a fork and then place on a baking sheet. Bake for 1 hour. Remove from oven, and let sit until cool enough to handle.
  2. Scoop the insides of the potatoes into a large bowl, discarding the peels. Take a knife and break apart the potatoes into small chunks.
  3. In a large dutch oven or pot, melt the butter. Add the flour into the pot and whisk into the butter. Cook, and whisk constantly for 1 minute, or until golden brown. Whisk in the milk. Cook until thick and bubbly, about 10 or so minutes.Mix in the potato chunks. Whisk in the salt, pepper and cheddar cheese. Continue to whisk until cheese is melted.
  4. Remove from heat, then stir in sour cream and green onions. Serve immediately. Garnish with extra sour cream, cheese, green onion and bacon, as desired. Enjoy ♥