Fully Loaded Baked Potato Soup Recipe

Name: Fully Loaded Baked Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Baking Potatoes (about 2 1/2 Pounds); 4 Tablespoons Butter; 2/3 cups All-purpose Flour; 6 cups 2% Reduced Fat Milk; 1 cup Reduced-fat Shredded Extra-sharp Cheddar Cheese, Divided; 1 teaspoon Salt; 1/2 teaspoons Pepper; 1 cup Reduced Fat Sour Cream; 3/4 cups Chopped Green Onions, Divided; 6 slices Cooked Bacon, Crumbled

Servings: persons

1
Preheat oven to 400u00b0F.
2
Pierce potatoes with a fork; bake at 400u00b0F for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
3
Melt butter in a Dutch oven over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
4
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with remaining 1/4 cup of cheese, onions, and bacon.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 whole Baking Potatoes (about 2 1/2 Pounds), 4 Tablespoons Butter, 2/3 cups All-purpose Flour, 6 cups 2% Reduced Fat Milk, and more.

Yes, Fully Loaded Baked Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fully Loaded Baked Potato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions