The Ultimate Loaded Baked Potato Soup
A thick, cheesy potato soup topped with crisp bacon, green onions, and melted American cheese.
Nothing says "comfort" like a steaming bowl of Baked Potato Soup. This recipe is a fan-favorite because it uses actual oven-baked potatoes for a richer, more authentic flavor. If you're a fan of potato-forward dishes like our Trio of Potato Salads, this warm velouté will be your new winter staple. It's the perfect creamy alternative to our Pumpkin & Chestnut Soup.
What You'll Need
The Base:
- 2 Large Baking Potatoes (approx. 8oz each)
- 4 Cups Milk
- 3 Tbsp Butter & 3 Tbsp Flour
- 2 tsp Fresh Dill or Chives
The "Loaded" Toppings:
- 1 ¼ Cups Shredded American Cheese
- 4 Slices Bacon (crisp-cooked & crumbled)
- 6 Tbsp Sliced Green Onions
- Salt & Black Pepper to taste
Preparation Method
1. Bake the Potatoes: Scrub and prick your potatoes with a fork. Bake at 425°F for 40-60 minutes until tender. Once cooled, scoop out the white pulp and discard the skins. Breaking the potato up by hand gives the soup a great rustic texture!
2. Create the Roux: In a large saucepan, sauté 3 tablespoons of green onions in butter until tender. Stir in the flour, dill, salt, and pepper to create a thick paste. Add the milk all at once.
3. Thicken & Melt: Cook and stir for 12-15 minutes until the mixture becomes bubbly and thick. Fold in your potato pulp and 1 cup of the cheese. Stir gently until the cheese is completely melted and the soup is silky.
4. Load It Up: Ladle the soup into bowls. Top each serving with the remaining cheese, the rest of the green onions, and that glorious crumbled bacon.
💡 Chef's Tip: You can bake the potatoes up to 24 hours in advance! Simply store the scooped-out pulp in the fridge. When you're ready to serve, just add the cold pulp to the thickened milk mixture and heat through before adding the cheese.
Complete Your Comfort Meal:
- The Bread: Homemade Braided Brioche
- The Side: Crispy Quinoa & Broccoli Croquettes
- The Dessert: 6 Genius Ways to Cook Bananas