Baked Potato Soup

Loaded Potato Soup

Recipe by Mère SouveraineDifficulty: Easy


Prep time


Cooking time





What You Need

  • 4 cups chicken stock

  • 4 cups milk

  • 4 tablespoons butter

  • 1/2 cup flour

  • 3 bay leaves

  • 1/2 teaspoon black pepper

  • 2 large baking potatoes, peeled and finely diced

  • 1 teaspoon of salt

  • 1 cup sour cream

  • 1 cup shredded sharp cheddar cheese

  • 1/2 cup green onions

  • 4 slices of crumbled, cooked bacon


  • Heat chicken stock and milk in a large saucepan over medium-high heat to near boiling (do not boil as milk will scorch.) Remove from heat and set aside.
  • In a large soup pot, melt butter over low heat.
  • Add flour, stirring constantly for 3 minutes to cook flour and make a roux.
  • Gradually add milk mixture to roux, pouring in a slow steady stream while stirring vigorously to blend and eliminate lumps.
  • Add bay leaves, pepper, diced potato, and salt.
  • Continue to simmer over low heat for 15 to 20 minutes or until the potatoes are tender and soup thickens.
  • Lightly mash potatoes in soup, and stir to blend well.
  • Preheat oven to 350 (optional).
  • Pour soup into ovenproof soup crocks and top with sour cream, cheddar cheese, green onion, and bacon bits.
  • Place in the oven to melt cheese (optional).

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