Loaded Baked Potato Soup

Total Time:
55 mins
Prep Time:
15 mins
Cook Time:
40 mins
8 servings
Dish Size:
4 Quart, Soup Tureen
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August 17, 2016


  • 6 slices bacon
  • 5 Tablespoons unsalted butter
  • 1/4 cup flour
  • 5 cups milk
  • 8 small red potatoes, diced
  • 2 green onions
  • 2 cups shredded cheddar cheese
  • 1/2 cup sour cream


  1. Place bacon in a large skillet over medium-high heat. Cook until crispy, about 10 minutes. Lay on paper towels to drain. Once the bacon is cool dice it into small pieces. Set aside.
  2. Melt the butter in a stockpot over medium heat.
  3. Whisk in flour until slightly thickened.
  4. Slowly whisk in milk, whisking constantly for 2 – 3 minutes.
  5. Stir in potatoes and onions. Bring to a boil then reduce heat to a simmer. Continue to cook for 25 minutes, stirring occasionally.
  6. Remove from heat and stir in 1 ½ cups of cheese and all of the sour cream. Pour into your temp-tations 4-quart soup tureen.
  7. Sprinkle bacon and remaining cheese on top. Serve warm.
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