This Loaded Baked Potato Soup is a creamy bowl of delicious flavors from a loaded baked potato that will keep you warm on a cold day.
During maternity leave, a friend made us baked potato soup that lasted us a few meals. It was so good and I wanted to get the recipe from her. At the moment I wanted to make it I didn’t have time to contact her for her recipe, so I searched for one instead. A few delicious looking recipes came up, but this one caught my eye as the easiest (although they all are pretty easy) and the creamiest.
This soup is the perfect dish to warm you during these cold wintery days. I made it when my sister was visiting from Colorado, and she enjoyed it as well. If you have big soup bowls, you might not want to fill them as this soup is very thick. I misjudged it myself and filled our bowls three-quarters full and none of us could finish. Of course, it didn’t help that we were also chowing down on some hearty biscuits.
Be patient when waiting for the soup to thicken. It took about 10 minutes of stirring before it reached my desired consistency. The recipe below reflects this time frame.
Loaded Baked Potato Soup
- 2/3 cup butter
- 2/3 cup flour
- 7 cups milk
- 4 large baking potatoes baked, peeled and cubed (about 4 cups)
- 4 green onions sliced (and then more for garnish)
- 12 bacon strips cooked and crumbled
- 1 1/4 cups shredded cheddar cheese
- 1 cup 8 ounces sour cream
- 3/4 teaspoon salt plus more for seasoning
- 1/2 teaspoon pepper plus more for seasoning
- garlic salt to taste
- In a large soup pot or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Slowly add milk and stir until thickened (about 10 minutes). Add potatoes and onions. Bring to a boil, stirring constantly.
- Reduce heat to medium low and simmer for 10 minutes until potatoes are softened. Add remaining ingredients and stir until cheese is melted.
- Season to taste with salt, pepper and garlic salt. Serve immediately.