Loaded Baked potato soup

Loaded Baked Potato Soup is a rich and creamy delight, embodying the heartiness of a well-prepared baked potato in a comforting soup form. The journey of this dish begins with the selection of the finest russet potatoes, known for their perfect balance of starchiness and flavor. These potatoes are baked until they’re just tender, offering a subtle, earthy base for the soup.

As the potatoes cool, a base for the soup is crafted. This usually starts with cooking chopped onions in butter until they’re translucent, infusing the base with a sweet, aromatic quality. To this, flour is often added, creating a roux that thickens the soup and provides a silky texture. Gradually, chicken or vegetable broth is stirred in, along with milk or heavy cream, transforming the mixture into a luscious, creamy soup base.

The magic of this soup lies in the harmony of its add-ins. The baked potatoes are cubed and added to the soup, where they absorb the flavors of the broth and become incredibly tender. For a deeper flavor, some recipes call for scooping out the potato insides and mashing them before adding to the soup.

The ‘loaded’ aspect comes from the generous garnishes that are as essential as the soup itself. Crispy bacon bits offer a smoky, salty crunch, contrasting beautifully with the softness of the potatoes. Shredded sharp cheddar cheese is added, melting into the hot soup and providing a creamy, tangy depth. Chopped green onions or chives add a burst of color and a fresh, oniony bite. Lastly, a dollop of sour cream on top of each serving introduces a cool, tangy element that balances the richness of the soup.

Every spoonful of Loaded Baked Potato Soup is a blend of these textures and flavors – the creaminess of the potato, the crispiness of the bacon, the sharpness of the cheese, the freshness of the green onions, and the tang of the sour cream, all combined in a rich, hearty broth. It’s a dish that’s both comforting and indulgent, perfect for chilly evenings or as a substantial meal on its own.


4 large potatoes diced water enough to cover top of potatoes

1 cup diced onions

2 cups milk

3 chicken bouillon cubes

2 tablespoons flour

2 tablespoons dried parsley

1/2 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon hot sauce

1 cup shredded cheddar cheese more to garnish


In a 4-quart saucepan on medium-high heat add potatoes, cover with water (about 3-4 cups) and allow to fully cook. Add milk, chicken cubes, onions, parsley, garlic basil, salt, pepper, hour sauce and 1 piece of bacon. Mix well.

Quickly add flour mixing until no lumps appear and mixture thickens. Reduce heat to low cover and allow to cook for 10 minutes occasionally stirring. Add cheese, mix until melted. Dice remaining bacon for soup garnish. Add soup to serving bowls and garnish tops with cheese.

Enjoy !

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