Loaded Baked Potato Soup

Sharing is caring!

One of my favorite things to make in the winter is my loaded baked potato soup recipe.  I actually shared a version of my loaded potato soup last year that I like to make in the slow cooker. It’s my go to version when I don’t have the time for this one.  But when I have the time (like I do today since we are iced in at home) I like to spend it cooking my favorite dishes. This loaded baked potato soup recipe has been a staple in my household for over ten years, and I hope you enjoy it as much as my family does.

One of the things I love the most about this recipe is that it makes a lot.  I love to make it, eat it hot and fresh, and then save my leftovers for another delicious meal later. It’s such an awesome recipe, and the entire family will eat this.  Perfect for cold weather days like we are having here today!

Loaded Baked Potato Soup Recipe

This recipe will take right at an hour to make, give or take, but it’s worth every minute.  Here is what you will need:

• 8 medium baking potatoes (peeled and cubed)
• 8 cups milk
• 2 cups shredded cheddar cheese
• 1/2 medium chopped white onion
• bacon bits
• 8 oz. container of sour cream
• 1/2 cup flour
• 1/2 cup butter
• salt and pepper to taste
• green onion tops (optional for garnishment)

Loaded Baked Potato Soup

Place a large pot of water on the stove and add in the peeled and cubed potatoes. Get the water up to a boil, and then boil for 20 minutes, or until potatoes are cooked.  Remove from heat and drain water. Place to the side.

In a medium pot over medium-high heat melt butter and sautee onion for 6 minutes. Add in the flour and using a whisk, mix well for 30 seconds to one minute.

Gradually start whisking in the milk, about 1/2 cup to a cup at a time, constantly stirring. You want to keep whisking and adding milk and stirring.  Bring to a boil, and then turn heat down to medium and allow the mixture to simmer for 8-10 minutes until thickened.

Stir in the potatoes and cook for an additional 5 minutes.  Add in the cheese, salt and pepper, sour cream, and stir well.  Remove from heat and allow to cool slightly before serving.

Top with additional sour cream, cheese, and bacon bits if desired.

Here it is in an easy format so you can print it out and save it for later.

Have you made this? Rate our recipe below! Print the recipe, rate it, and learn more about PinkWhen!

Review Recipe

5 from 2 votes

Print

Loaded Baked Potato Soup

Delicious and easy Loaded Baked Potato Soup Recipe. One of my all time favorite soup recipes.

Course dinner

Cuisine American

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 6 -8

Calories 765

Author Jennifer West

Ingredients

• 8 medium baking potatoes peeled and cubed
• 8 cups milk
• 2 cups shredded cheddar cheese
• 1/2 medium chopped white onion
• bacon bits
• 8 oz. container of sour cream
• 1/2 cup flour
• 1/2 cup butter
• salt and pepper to taste

Instructions

• Place a large pot of water on the stove and add in the peeled and cubed potatoes. Get the water up to a boil, and then boil for 20 minutes, or until potatoes are cooked. Remove from heat and drain water. Place to the side.
• In a medium pot over medium-high heat melt butter and sautee onion for 6 minutes. Add in the flour and using a whisk, mix well for 30 seconds to one minute.
• Gradually start whisking in the milk, about 1/2 cup to a cup at a time, constantly stirring. You want to keep whisking and adding milk and stirring. Bring to a boil, and then turn heat down to medium and allow the mixture to simmer for 8-10 minutes until thickened.
• Stir in the potatoes and cook for an additional 5 minutes. Add in the cheese, salt and pepper, sour cream and stir well. Remove from heat and allow to cool slightly before serving.
• Top with additional sour cream, cheese, and bacon bits if desired.

Nutrition

Calories: 765kcal | Carbohydrates: 61g | Protein: 29g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 132mg | Sodium: 568mg | Potassium: 1717mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1615IU | Vitamin C: 33.4mg | Calcium: 773mg | Iron: 10.1mg

**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.

©PinkWhen - Sign up for more quick and easy recipes here!!

Did you make this recipe? Or planning to?Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!

Loaded Baked Potato Soup Recipe

Don’t you just love soup recipes?

I am such a big fan of this loaded baked potato soup recipe that I can’t stop eating it after I make it. I would wager a bet that you will be the same way, so give it a try and let me know what you think!

Sharing is caring!