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  • Lynn

Loaded Baked Potato Soup

This dish takes all the beloved elements of a classic baked potato and transforms them into a velvety, flavor-packed soup that promises warmth, satisfaction, and a touch of extravagance.

Warm baked potato soup topped with green onion, bacon, and cheddar cheese in a blue bowl.

Loaded Baked Potato Soup


- 4 large russet potatoes

- 1/2 cup unsalted butter

- 1/2 cup all-purpose flour

- 4 cups chicken or vegetable broth

- 2 cups whole milk

- 1 cup sour cream

- 1 cup shredded cheddar cheese

- 1/2 cup chopped green onions

- Salt and pepper to taste

Optional toppings: bacon bits, additional shredded cheese, chopped chive


  1. Preheat your oven to 400°F (200°C).

  2. Wash and scrub the russet potatoes thoroughly. Prick them with a fork a few times to allow steam to escape. Place the potatoes on a baking sheet and bake in the preheated oven for about 45-60 minutes or until they are fork-tender. The time may vary depending on the size of your potatoes.

  3. Remove the baked potatoes from the oven and let them cool for a few minutes until you can handle them comfortably. Cut them in half lengthwise and scoop out the potato flesh from the skins. Set the potato flesh aside and discard the skins.

  4. In a large pot or Dutch oven, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes until the mixture turns a light golden brown. Gradually pour in the chicken or vegetable broth while continuing to whisk, ensuring there are no lumps. Then, pour in the milk and continue to whisk until the mixture is smooth and begins to thicken.

  5. Dice or mash the baked potato flesh and add it to the pot. Stir well to combine.

  6. Let the soup simmer over low heat for about 10-15 minutes, allowing the flavors to meld together and the soup to thicken. Stir occasionally.

  7. Stir in the sour cream and shredded cheddar cheese until they are fully incorporated into the soup. Season the soup with salt and pepper to taste.

  8. Ladle the hot baked potato soup into bowls and garnish with chopped green onions and any optional toppings you desire, such as bacon bits, more shredded cheese, or chopped chives.


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