Loaded Baked Potato Soup

Loaded baked potato soup
Diana Rattray
Prep: 20 mins
Cook: 30 mins
Bake Potatoes: 60 mins
Total: 110 mins
Servings: 8 servings
Nutrition Facts (per serving)
547 Calories
40g Fat
24g Carbs
23g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 547
% Daily Value*
Total Fat 40g 51%
Saturated Fat 20g 101%
Cholesterol 112mg 37%
Sodium 1452mg 63%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 9%
Protein 23g
Calcium 345mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful baked potato soup is loaded with cheese and baked potatoes, along with bacon, sour cream, green onions, and seasonings. It's a satisfying soup to serve for lunch or dinner with a tossed salad or sandwiches. 

Top this thick and tasty loaded baked potato soup with some extra cooked crumbled bacon and green onions just before serving. It makes a fabulous soup supper with crusty rolls or bread and a simple tossed green salad.

The best potatoes to use for this soup are starchy potatoes. Russets are best, but Yukon gold have a medium starch content and may be used as well.


  • 8 to 10 slices bacon (diced, about 8 ounces)
  • 4 tablespoons butter
  • 1/2 cup celery (diced)
  • 1 cup onion (diced)
  • 8 green onions (thinly sliced)
  • 1/3 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups half-and-half
  • 2 to 3 pounds russet baking potatoes (baked, peeled, and diced)
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper
  • 8 ounces sharp cheddar cheese (shredded)
  • 8 ounces sour cream
  • Optional: sliced green onion for garnish

Steps to Make It

  1. In a Dutch oven or large kettle over medium heat, cook the bacon until crisp. Remove bacon to paper towels to drain and pour the bacon drippings into a cup.

  2. Put 2 tablespoons of bacon drippings back into the pot along with the butter, chopped onion, and celery. Cook, stirring until vegetables are tender.

  3. Stir in the sliced green onion and flour until blended. Cook, stirring, for 2 minutes. 

  4. Stir in chicken broth; cover and continue cooking, stirring frequently, until the mixture is thickened and vegetables are very tender.

  5. Stir in half-and-half, diced potatoes, salt, pepper, and cheese. Continue cooking until cheese is melted.

  6. Blend about half of the soup in batches until smooth.

  7. Add the blended soup back to the pot and add sour cream.

  8. Cook, stirring constantly until soup is hot.

  9. Serve the soup garnished with bacon and extra sliced green onion if desired.

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