Loaded Potato Soup I Recipe - Allrecipes.com
Loaded Potato Soup I Recipe
  • READY IN 30 mins

Loaded Potato Soup I

Recipe by  

"Thick, creamy, potato-y soup! Top with bacon bits and additional grated Cheddar cheese for a flavor explosion!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
  2. While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
  3. Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Sep 01, 2010

I absolutely love this soup. It turned out perfect. To the person who posted about the soup being gritty, it's because the potatoes were over cooked. The only time that ever happens is if the potatoes to cooked for to long. They still need to be slightly firm. Another review about the sour cream seperating. If your flour, butter and milk becomes to hot and then you add cold sour cream to it you can curdle it and that can cause seperation. Food for thought. :) Delicious soup.

Most Helpful Critical Review
Sep 11, 2003

This didn't work out for me at all-I followed the recipe to a T and the consistency of the soup was gritty.

Nov 07, 2003

We loved this soup. I noticed too that it wasn't as thick as I like potato soup so I added a little cornstach/water mixture and that helped. I did not have onions on hand but I did have green onions so I added those to the potatoes and had them boil with the potatoes( I boiled the potatoes instead of microwaving them), because I do not like crunchy onions in my soup. But it really did taste like a baked potato. I topped it with crumbled bacon and extra cheese. We will be making this allot for those cold winter nights. It is a great comfort food!

Feb 03, 2007

What a disappointment! I usually always read the reviews before investing time and money into a recipe. I also do not change any ingredients and then rate the recipe. If you change ingredients, you have made a totally different recipe and it is not fair to rate! Anyhow, I followed the recipe per directions with the exception of boiling potatoes instead of microwaving. Everything seemed great until I added the sour cream. The sour cream separated from the soup and was a big mess! Neither my husband nor I could get through it. Threw the whole pan out. I wouldn't suggest this recipe to anyone - big waste of time!!

Jan 25, 2008

This recipe was great! I improvised a little and here were my changes: After adding the milk to the butter/flour cooked mixture (or roux), I added the seasoning packet from Uncle Ben's Long Grain & Wild Rice (the Original Recipe). It has 23 Herbs and Seasoning and made quite a tasty addtion to the flavor of this soup! I added 1 cup of cheddar cheese instead of 1/2 cup too. Other than those additions, I kept the recipe the same. It was sooooooooooooo good! Then I served it with real bacon bits and cheddar cheese on the side for those who wanted to add them. It was a hit and I will make this again for sure. Next time I want to add some cut up and cooked baby carrots to add more color and vitamins.

Oct 24, 2006

Baked potato soup is a favorite at our house. It is always the first soup I make of the year. I try to use left over baked potatoes to save some time. I also like to mash some of the potatoes and leave some chunked to get a better consistency.

Jan 26, 2010

The recipe does have a few flaws. But if fixed this soup is a 5 star soup. I made it for my family and it was a big hit. First of all I prefer to boil the cubed potatoes vs microwaving them. They can cook while you do step 2. Second, after melting the butter, saute the onions until they are translucent and very soft. This will take the crunch factor out and add lots of flavor to the party. Third, when you whisk in the flour, continue whisking and cooking for a few minutes or until it is a blonde color. You're making a roux and it won't properly thicken the soup unless cook the flour. Once finished I served with an extra small dollop of sour cream, cheese, scallions and real bacon bits. Not great on the waist, I know, but oh so good.

Nov 07, 2003

This was a pretty good potato soup and I will add it to my collection. I boiled the potatoes instead of microwaving and next time I think I will add the onions in with them. They were a little crunchy. Also, I don't recommend boiling milk. It curdles a little and it has to be stirred constantly or it burns. I would say this soup took more like 45 mins. to prepare.


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  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 37.6 g
  • 12%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 10.7 g
  • 21%
  • Sodium
  • 202 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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