• Loaded Baked Potato Soup

    3 votes
    Loaded Baked Potato Soup
    Prep: 25 min Cook: 15 min Servings: 6
    by Foodiewife
    398 recipes
    This hearty soup has plenty of recipes to be found, I know. I used my friend, Mr. Pressure Cooker, to steam my Russet potatoes in 5 minutes. In the meantime, I cooked bacon, grated sharp cheddar cheese, and thinly sliced green onions-- which is exactly how we like to (occasionally) indulge in baked potatoes. I tweaked my recipe with a couple of extra's that gave that perfect flavor I was hoping for. My husband marveled how this soup tasted exactly like a baked potato. It's thick, and hearty, and perfect on a chilly Fall night.


    • 6 slices bacon
    • 5 tablespoons unsalted butter
    • 1/4 cup all-purpose flour
    • 2 cups milk, or more, as needed
    • 1 cup chicken broth (no salt added preferred)
    • 5 russet potatoes, peeled and cubed
    • 6 green onions, thinly sliced
    • 1 small clove garlic, finely minced
    • 1 cup shredded cheddar cheese
    • 1/2 cup sour cream
    • Kosher salt and freshly ground black pepper, to taste


    1. Evenly lay the bacon on a 2-3 ply paper toweled lined plate, cover with a paper towel and microwave until cooked and crispy-- about 6 minutes. (You can also do this in a skillet, and remove and blot on paper towels. Coarsely cut most of the bacon, finely chopping 2-3 tablespoons, as a garnish. Set aside.
    2. If using a pressure cooker, place the prepared potatoes in a steamer basket, on top of a trivet, with 2 cups of water. Pressure cook on high for 5 minutes, do a quick release and remove the lid.
    3. Melt butter in a large stockpot or Dutch oven over medium heat. Add the garlic and stir for about 30 seconds; add the green onion.
    4. Whisk in flour until lightly browned, about 1 minute.
    5. Gradually whisk in the milk, and chicken broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes.
    6. If not using a pressure cooker for the potatoes, add them in at this time and bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes.
    7. Otherwise, add the steamed potatoes, stir in cheese, sour cream, salt and pepper, to taste.
    8. If the soup is too thick, add more milk as needed until desired consistency is reached.
    9. Serve immediately, garnished with green onion, cheese and bacon, if desired.

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    • Kim Lake
      Kim Lake
      This sounds like just what I'm looking for. Think I'll give it a try
      • ShaleeDP
        Thank you for the awesome recipe.

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