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Loaded Baked Potato Soup

4.25 from 12 votes
Servings 6 -8


  • 3 lbs small Yukon gold potatoes
  • 2/3 cup all-purpose flour
  • 6 cups low-fat milk
  • 1 cup shredded cheddar cheese divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup reduced-fat sour cream
  • 1 cup chopped green onions divided
  • 6 bacon slices cooked & crumbled
  • salt to taste


  • Boil the potatoes in a large pot of water until soft (about 25 minutes).
  • Set aside 1/2 pound of the cooked potatoes.
  • Mash the remaining potatoes and set aside.
  • Heat the flour in a large saucepan or pot over medium heat, then slowly add the milk, whisking until well blended.
  • Continue to cook the milk over medium heat until thick and bubbly (about 8-10 minutes), stirring frequently.
  • Add the mashed potatoes, 3/4 cup cheese, salt and pepper and stir until the cheese is completely melted.
  • Remove the soup from heat and stir in the sour cream and 1/2 cup green onions. Add additional salt to get desired taste.
  • Return the soup to medium heat and continue to cook until heated through (about 10 minutes). Do not let the soup boil.
  • Cut the reserved potatoes into small cubes and divide the soup into serving bowls.
  • Top each bowl with a few potatoes, cheese, green onions and bacon bits to serve.
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