Loaded Baked Potato Soup Recipe

Baked potato soup


  • 5 large baking potatoes, washed
  • 10 slices bacon
  • 1 teaspoon minced garlic
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 5 cups milk
  • 1/2 cup sour cream, plus extra for topping
  • 3/4 cup grated cheddar cheese, plus extra for topping
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper
  • About 5 teaspoons sliced green onions


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Pierce the skin of each potato several times with a knife, and bake on a tray for about 60 minutes or until soft when pieced with a knife. Remove the potatoes from the oven and allow to cool partially while you prepare the rest of the ingredients.
  3. In a heavy stock pot over medium-high heat, fry the bacon until it's crisp. Remove the strips from the pot and let them drain on a plate covered with a paper towel. Crumble the strips later once they're cool enough to handle and reserve a few spoonfuls for topping.
  4. Stir the garlic into the bacon fat and cook for 1 minute. Add the flour to the bacon fat mix and stir with a wooden spoon until completely combined but not browned.
  5. Add the chicken broth to the flour mix and stir until combined. Then add the milk and bring to a low boil, stirring often.
  6. Turn the heat down to low and stir in the sour cream, cheese, salt, and pepper.
  7. Peel the potatoes, place them in a large bowl, and mash them before adding them to the soup mix. Stir well to combine and then stir in the bacon (except what is reserved for topping).
  8. Top each serving with a little extra cheese, a dollop of sour cream, a sprinkling of green onions, and bacon.

This recipe serves four to six, depending on serving size.

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Loaded Baked Potato Soup Recipe