Loaded Baked Potato Soup ~ Fast and Easy to Make

Excellent cold nights soup. 
Loaded Baked Potato Soup
Potatoes, Bacon, Green Onions & Cheese
what's not to love. 

  • 4 slices bacon, diced
  • 5 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 1/2 cups milk, or more, as needed
  • 3 russet potatoes, peeled and cubed
  • 2 green onions, thinly sliced
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • salt and freshly ground black pepper, to taste
  • If the soup is too thick for you (as it is for me) I thin it out with chicken  broth. I think it adds a better flavor plus to me it breaks up the milk flavor, I am not a big milk fan. Even when re-heating the next day I add some chicken broth to thin it out. 

***I always double or triple this recipe, one reason is I like to bring a big container to my neighbor along with some fresh baked bread. Second cuz it's EXCELLENT as leftovers. 


  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Melt butter in a large stockpot or Dutch oven over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
  3. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
  4.  Plus into bowls and garnish with green onion, cheese and bacon, if desired. Even a spoonful of sour cream if you would like. 
  5. See my above note for re-heating directions. Let the soup cool completely before storing leftovers in the fridge. I use mine up within a day or two but could store up to a week or freeze, but not sure how well this will freeze and re-heat, never tried that.