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Loaded Baked Potato Soup

4 from 1 vote
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 349kcal
Author: Organize Yourself Skinny


  • 1 1/2 lbs red potatoes about 4-5 potatoes
  • 2 teaspoons olive oil
  • ½ white onion chopped
  • 1 1/4 cups chicken broth
  • 3 tablespoons all purpose flour
  • 2 cups 1% milk divided
  • 1/4 cup sour cream
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices bacon cooked and crumbled
  • 1/2 cup shredded cheddar cheese
  • Sliced green onions


  • Pierce potatoes with a fork. Microwave at high for 13 minutes or until potatoes are tender. Cut potatoes in half; cool slightly, then coarsely chop and set aside.
  • In a large sauce pan sauté onion in olive oil until translucent, about 3 minutes.
  • Add chicken broth to pan.
  • Combine flour and 1/2 cup milk in a small bowl, stirring until smooth; add flour mixture to pan with remaining 1 1/2 cups milk.
  • Bring soup to a bowl stirring frequently. Cook 1 minute.
  • Stir in potatoes and cook for an additional 5 minutes. Using a hand blended puree the soup slightly. You still want it to be a little chunky.
  • Remove soup from heat; stir in sour cream, butter, salt, and pepper. You might need to add a little more chicken stock to thin out.
  • Ladle into bowls and serve with 1 slice crumble bacon, 2 tablespoons shredded cheese, and green onions.


Make Ahead Instructions
This soup can be made ahead of time and kept in the refrigerator or frozen for a later meal. Warm up on stove or in microwave.


Serving: 1g | Calories: 349kcal | Carbohydrates: 44g | Protein: 14g | Fat: 12g | Fiber: 4g | Sugar: 9g