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Loaded Baked Potato Soup
4.7 from 27 votes

Loaded Baked Potato Soup

In this loaded baked potato soup, potatoes are baked until tender before being simmered with garlic, milk, cheese, sour cream, bacon, and green onions.

Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 797 kcal
Course: Soup
Cuisine: American

Ingredients

  • 3 ¼ pounds russet potato about 4 medium/large potatoes
  • ¼ cup butter unsalted
  • ¼ cup all-purpose flour
  • 3 cloves garlic minced or finely pressed
  • 6 cups milk 2% or whole
  • 8 ounces cheddar cheese grated and divided, extra-sharp
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste, freshly ground
  • 1 cup sour cream I used reduced fat
  • 10 lices Bacon cooked and crumbled
  • 8 green onions trimmed and sliced into small segments (yields about 3/4 cup)

Instructions

    Cup of Yum
  1. Preheat oven to 400F. Pierce potatoes with a fork and bake for about 1 hour directly on oven rack, or until fork tender.
  2. When potatoes are cool enough to handle, peel them, transfer to a large bowl, and mash the flesh. I mash coarsely so there are big potato chunks but mash as small as desired; set aside.
  3. To a a large Dutch oven or stockpot, add the butter, flour, and cook over medium heat for about 3 to 5 minutes, stirring constantly, until flour is thickened. You’re making a roux and it’s very important the mixture is thick or soup will never thicken properly later.
  4. Add the garlic and cook for about 1 minute, or until fragrant; stir constantly so it doesn’t burn.
  5. Add the milk, 6 ounces cheese, salt, pepper, and stir until the cheese has melted.
  6. Add the potatoes, sour cream, 3/4 cup bacon, 1/2 cup green onions, and stir to combine.
  7. Simmer on low for about 5 minutes, or until soup is heated through; don’t allow it to boil.
  8. Taste and check for seasoning balance, adding more salt or pepper if desired, to taste.
  9. Ladle into bowls and evenly top with the remaining 2 ounces cheese, 1/4 cup bacon, 1/4 cup green onions, and serve immediately.

Notes

  • Cheese: Don’t use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well.
  • Bacon: I used pre-cooked bacon that cooks in microwave in about 1 minute to save time; yields about 1 cup crumbled bacon.
  • Storage: Soup will keep airtight in the fridge for up to 1 week. Reheat very gently on the stove or micro so soup doesn’t separate. I haven’t tried freezing it and cannot speak to the results.

Nutrition Information

Serving 1 Calories 797kcal (40%) Carbohydrates 73g (24%) Protein 31g (62%) Fat 43g (66%) Saturated Fat 23g (115%) Polyunsaturated Fat 15g (88%) Trans Fat 1g (50%) Cholesterol 124mg (41%) Sodium 1076mg (45%) Fiber 6g (24%) Sugar 17g (34%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 797

% Daily Value*

Serving 1
Calories 797kcal 40%
Carbohydrates 73g 24%
Protein 31g 62%
Fat 43g 66%
Saturated Fat 23g 115%
Polyunsaturated Fat 15g 88%
Trans Fat 1g 50%
Cholesterol 124mg 41%
Sodium 1076mg 45%
Fiber 6g 24%
Sugar 17g 34%

* Percent Daily Values are based on a 2,000 calorie diet.