Loaded Baked Potato Soup

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/3/19
Baked potato soup

Alexandra Grablewski / Digital Vision / Getty Images

Prep: 20 mins
Cook: 15 mins
Bake Potatoes: 55 mins
Total: 90 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
596 Calories
43g Fat
34g Carbs
20g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 596
% Daily Value*
Total Fat 43g 55%
Saturated Fat 24g 121%
Cholesterol 119mg 40%
Sodium 567mg 25%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 9%
Protein 20g
Calcium 581mg 45%
*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 is a baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.

Serve this delicious, hearty soup with crusty bread or rolls and a simple tossed salad for a fabulous soup supper.

Ingredients

  • 2/3 cup butter
  • 2/3 cup flour
  • 7 cups milk
  • 4 large baking potatoes (baked, cooled, peeled, and cubed, about 4 cups)
  • 4 green onions (thinly sliced)
  • 10 to 12 strips bacon (cooked, drained, and crumbled)
  • 1 1/4 cups mild cheddar cheese (shredded)
  • 1 cup/8 ounces sour cream
  • 3/4 teaspoon salt

Steps to Make It

  1. In a large Dutch oven or stockpot over low heat, melt butter.

  2. Stir in flour until smooth and bubbly and the flour is cooked; about 2 minutes.

  3. Gradually add milk and cook, stirring constantly, until sauce has thickened.

  4. Add cooked cubed baked potatoes and green onions. Continue to cook, stirring constantly, until soup begins to bubble.

  5. Reduce heat and simmer gently for 10 minutes.

  6. Add remaining ingredients; stir until cheese is melted.

  7. Serve immediately.