Creamy loaded baked potato soup with scallion

Creamy Baked Potato Soup

You know what they say—everyone talks about the weather but no one does anything about it! That always makes me laugh, but it is so true. And that’s because we can’t do anything about it, right?

Creamy loaded baked potato soup with scallion

Who wasn’t reminded of this during a past year’s epic blast of extreme weather visited upon North America? I don’t know about you, but I could only think about how much I needed to make soup! At the time, I lived in  Southern California, where the average daily temperature hovered around 70 F, despite Polar Vortex’ best attempts to make it otherwise.

It doesn’t really matter what the thermometer reads. Homemade soup is a great option any time of the year. But it has to be awesome. Otherwise, what’s the point? And boy, do I have a terrific recipe to share with you today.

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Creamy loaded baked potato soup with scallion
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5 from 1 vote

Creamy Baked Potato Soup

This potato soup recipe is a keeper, trust me on this. It’s great as an entrée served with a salad and crusty bread, as the opener for an elegant dinner party, and just about any other use in between! Even the kids will love it.
Prep Time30 minutes
Baking potatoes1 hour
Total Time1 hour 30 minutes
Course: Soup
Cuisine: American
Servings: 8
Calories: 338kcal


  • 8 med Idaho potatoes
  • 1 lb bacon cooked, crumbled, divided
  • 1 bunch green onions
  • cup butter
  • cup all-purpose flour
  • 1 tspn salt
  • ½ tspn ground black pepper
  • 6 cups milk
  • 1 ½ cups cheddar cheese, grated; divided
  • 8 oz sour cream


  • Preheat the oven to 400° F.
  • Wash and dry potatoes. Wrap each in aluminum foil. Bake in the oven for approximately 1 hour. Remove and let cool.
  • Fry bacon until crisp, drain, and crumble. Set aside.
  • Slice the white part of the onions thinly to about halfway down. Set aside.
  • Peel skins from potatoes and mash with a fork, leaving some chunks. Set aside. 
  • Melt butter in large soup pot. Gradually add flour, salt and pepper, stirring constantly—Cook for about 1 minute.
  • Gradually add milk, constantly stirring until cream base thickens. Add more milk if a thinner soup is desired.
  • Add potatoes, half of the crumbled bacon, diced green onions and one cup of the shredded cheese. Mix well.
  • Stir in sour cream.
  • Pour soup into bowls and top each with remaining bacon, green onions and cheese. Salt and pepper to taste.


Calories: 338kcal | Carbohydrates: 57g | Protein: 17g | Fat: 91g | Saturated Fat: 42g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 483mg | Potassium: 1239mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1190IU | Vitamin C: 13mg | Calcium: 440mg | Iron: 2mg

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2 replies
    • Mary Hunt says:

      I have not tried freezing it (there’s never any left!), but my inclination is yes it will freeze well and I would do it without hesitation. When you give that a try, let us know!


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