Loaded Bake Potato Soup

When my kids were little it was often hard to find something that everyone would eat. This soup was a recipe I could always rely on to make everyone happy.

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Loaded Bake Potato Soup

Course Soups
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes


  • 2 cups bacon chopped
  • Salt and pepper
  • 5 ounces cheddar cheese grated
  • 4 green onions chopped
  • 1 cup sour cream
  • 1 1/2 quarts milk
  • 4 large baking potatoes
  • 2 cups chicken stock as needed to thin soup
  • 4 large baking potatoes


  • Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour).
  • Brown bacon in large heavy pot. Remove the pan from heat. Remove bacon from pan and remove half the fat.
  • Press the roasted potatoes through a potato ricer into the pot. Add milk and return to a low heat. Soup will thicken after about 10 minutes. Cook for at least another 5 minutes after the thickening begins. Add chicken stock to thin to desired consistency.
  • Whisk well, add sour cream and half the cooked bacon. Heat thoroughly. Season with salt and freshly cracked black pepper. Add cheese a little at a time until all is melted in. Stir in green onions. Serve. Top with crumbled bacon.

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