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Loaded Baked Potato Soup

  • Total Time: 1 hour 25 minutes


Units Scale
  • 2 1/2 pounds baking potatoes
  • 1/2 pound sliced bacon
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 tablespoons all-purpose flour
  • 4 cups 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 3 cups shredded cheddar cheese
  • 4 scallions, thinly sliced
  • 6 teaspoons sour cream


  1. If using raw potatoes, pre-heat oven to 400°F, pierce potatoes and bake for 50 minutes or until tender. (If using already baked potatoes, simple skip this step.)
  2. Allow to cool slightly. Scoop potato flesh into a bowl; set a side.
  3. Cook bacon in a large skillet until crisp, about 8 minutes. Remove bacon and crumble; set aside.
  4. Add butter to the bacon fat and heat over medium heat.
  5. In a medium bowl combine salt, pepper, nutmeg and cayenne; add onions and toss well.
  6. Add onion mixture to skillet. Sauté approximately 5 minutes or until onions turn slightly brown.
  7. Fold in potatoes and bring mixture to a gentle simmer for 8-10 minutes, stirring occasionally. Stir in 2 cups of the cheese, half the reserved bacon and half the scallions.
  8. Heat the broiler.
  9. Divide soup equally among 6 flame-proof onion soup crocks. Sprinkle remaining cheddar cheese over tops of crocks. Broil 4 inches from heat source for until cheese melts. (Watch carefully; cheese will burn easily.)
  10. Very carefully remove *very hot* soup from broiler.
  11. Serve with sour cream, remaining bacon and scallions for garnish.


  • This recipe can be made with potatoes that are baked ahead of time.
  • Author: Dori Fritzinger
  • Prep Time: 35 min
  • Cook Time: 50 min

Keywords: loaded baked potato soup, potato soup, loaded baked potato, potato