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!"

+ Recipe Box + Shopping List + Menu Print

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.
Kitchen-Friendly View

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.

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.

Jan 04, 2004

Great soup! I quartered the recipe and it still made a lot. I used dried onion but it was still great.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • 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.

See More
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Slow Cooker Creamy Potato Soup

A rich, creamy potato with bacon soup you make in the slow cooker.

Cream of Green Garlic Potato Soup

See how to make a creamy, green garlicky potato soup.

Potato Leek Soup III

See how to make a comforting, creamy potato and leek soup.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States