Loaded Baked Potato Soup

Loaded Baked Potato Soup has been popular for a number of years. There are spices that you can add to make it your own, but this is the classic recipe.

Loaded Baked Potato Soup

Freezing this soup is not recommended.


  • 1 (12 ounce) package bacon, cut into 1/2 inch pieces
  • 1 1/2 cups chopped onion
  • 6 cups chicken broth (from two 32 ounce cartons)
  • 2 pounds Russet baking potatoes, peeled, cubed
  • 2/3 cup butter
  • 3/4 cup all-purpose flour
  • 4 cups milk (or 2 cups water mixed with 2 cups evaporated milk), divided
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 cup diced cooked ham (optional)
  • 1 (8 ounce) container sour cream
  • 2 1/2 cups (10 ounces) shredded sharp Cheddar cheese, divided
  • 3/4 cup sliced green onions, divided


  1. In large skillet, cook bacon pieces over medium heat until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet.
  2. Cook onion in bacon drippings over medium-high heat for about 6 minutes or until almost tender.
  3. In 6 quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook for 10 minutes or until potatoes are very tender.
  4. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir for 1 minute.
  5. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture.
  6. Add remaining 2 cups milk and the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
  7. Stir in ham, if using, half of the bacon, sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted.
  8. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.