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Loaded Baked Potato Soup

Loaded Baked Potato Soup

The perfect loaded baked potato soup. Perfect for a chilly night in!
Prep Time 1 hr 30 mins
Cook Time 30 mins
Cooling Time 1 hr
Total Time 3 hrs
Servings 8 servings


  • 6-8 Russet Potatoes
  • 6 Slices Bacon or 3 Slices of Thick Sliced Bacon


  • 1 tbsp Bacon Grease
  • ¼ Cup Butter
  • 2 tsp Onion Powder
  • 1 tsp Minced Garlic
  • Cup Flour

Soup Base

  • 2 Cups Heavy Cream
  • 2 Cups Milk
  • 3 Cups Colby Jack Cheese Shredded
  • 1 Cup Sour Cream
  • Seasoned Salt To Taste
  • Pepper To Taste


  • Begin by baking your potatoes. Clean, scrub and wrap your potatoes in foil.
  • Bake the potatoes at 350° for 1 hour. Remove from the oven and set aside to cool for 1 hour.
  • Remove the flesh from the baked potatoes and set aside in a bowl.
  • Fry the bacon using a frying pan, microwave, or oven method. Set aside to drain and cool.
  • Combine bacon grease, butter, onion powder and minced garlic in a large sauce pan or dutch oven. Melt butter over medium heat.
  • Once butter is melted whisk in flour and combine to make your roux. Bring to a boil and cook for 2 minutes or until golden brown.
  • Slowly whisk in the whipping cream and milk to the roux.
  • Once combined well add in the shredded cheese and sour cream.
  • Cut your baked potato pieces in to smaller pieces. Dump into the soup mixture.
  • Crumble up the bacon and add to the soup mixture.
  • Bring soup to a boil, and then reduce heat and simmer for 30 minutes.
  • Enjoy your loaded baked potato soup!