Loaded Baked Potato Soup Recipe | Yummly
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Loaded Baked Potato Soup

DAMN DELICIOUS(12)
Patricia Koppert: "AMAZING!!!!!! Incredibly delicious, I actually us…" Read More
10Ingredients
40Minutes
730Calories
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Loaded Baked Potato Soup

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Ingredients

US|METRIC
4 SERVINGS
  • 4 slices bacon (diced)
  • 5 Tbsp. 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
  • kosher salt
  • freshly ground black pepper
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    NutritionView More

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    730Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories730Calories from Fat420
    % DAILY VALUE
    Total Fat47g72%
    Saturated Fat25g125%
    Trans Fat
    Cholesterol125mg42%
    Sodium790mg33%
    Potassium1300mg37%
    Protein26g51%
    Calories from Fat420
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber2g8%
    Sugars16g32%
    Vitamin A20%
    Vitamin C25%
    Calcium60%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(12)

    Reviewer Profile Image
    Patricia Koppert 2 years ago
    AMAZING!!!!!! Incredibly delicious, I actually use 1 cup of cheddar cheese and 1 cup of Münster cheese, only because I double the recipe and the first time I made it , I didn’t have 2 cups of cheddar, now I use those 2 cheeses everytime I make it, I also use Hormel real bacon pieces instead of making fresh bacon. it is an absolute hit in my house!!!! I share this with all my friends because it is that good!!!!
    Reviewer Profile Image
    Kayece 2 years ago
    Super yummy! I ended up adding about 1C of chicken broth because it was pretty thick!
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    Ann 2 years ago
    Added some chicken stock to thin it out. Crowd pleaser!
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    docclay v. 3 years ago
    Absolutely fabulous-a snowy day with yummy potato soup and football is a perfect day! I did dice up half a sweet onion and put it in with the flour/butter roux and I went a little heavier on the cheese. Served it with homemade bagel chips ( mostly because I had stale bagels that needed using).
    Reviewer Profile Image
    Larkin Shaw 3 years ago
    Very good and pretty easy overall! I saw a comment on the original blog suggesting to add some chicken broth to lighten it up a bit so I did and it turned out great (I did 3 cups milk and 3/4 cup chicken broth). Definitely will make this again!
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    Cockrell 3 years ago
    great but burned bottom of pan
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    Jennifer A. 4 years ago
    Very rich and creamy. I prefer this recipe over others that I have tried.
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    Averi 4 years ago
    This ended up really tasty, but the recipe is kind of deceiving in terms of the time it takes to make and how to get the soup to thicken. You need at least 1-1.5 hrs hands on to make it, because it really needs to be boiled for like 30+ minutes for the potatoes to soften, rather than simmer for 15-20. Cube your potatoes very small to speed up the process and reduce chumminess. I would also recommend adding a little extra milk and throwing some minced garlic in with the onions. Overall very yummy once you add all the toppings in, but takes a lot of work.
    Reviewer Profile Image
    Lauren Plowman 4 years ago
    First impression, it's a simple and savory soup with lots of potato chuncks. Reheating the leftovers presents a much thicker consistancy and more prominant flavor with a better incorporation of the potatos as far as consistancy goes.
    Reviewer Profile Image
    Jasmine Salas 4 years ago
    its a little bland but i loved it just added a little extra of everything :) and added garlic salt instead
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    Sue O. 7 years ago
    I added a teaspoon of crushed garlic,and i used red potatoes instead of russet....Amazing !!! I love it.
    Reviewer Profile Image
    Sheema A. 7 years ago
    This soup is super easy to make, and is seriously yummy, hearty and filling! Although, one bowl was more than enough for me LOL. I made a few minor changes. In order to infuse the soup with more flavour I made it in the same pot I cooked the bacon in. That yielded me about 2 tablespoons of yummy bacon oil, so I reduced the butter to 3 tablespoons. And I just mixed all the bacon into the soup once the soup was done, since I'm cooking for one and it wouldn't make sense to have to keep/refrigerate loose bacon bits separately. Also, I happened to have some leftover cream on hand, so I used 1 cup of cream and 2.5 cups of milk...that's probably why my soup turned out so super-thick it was practically a sauce!! I would definitely make this again, it's great comfort food.

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