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Loaded Potato Soup Recipe

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This recipe for Loaded Potato Soup, by , is from The Loftis Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sarah Fugate


4 large baking potatoes (Idaho or Russet) you can use small potatoes like from a 5 lb. bag that equals 4 large
1 pkg. bacon
1 small onion (thinly sliced & diced or can grate it)
8 oz. sour cream ( in soup, for topping)
5 oz. sharp cheddar cheese in block form, grated
6 c. milk
c. all-purpose flour
1 small bunch green onions, chopped

Peel potatoes and cut in small cubes. Rinse and drain. Boil until fork tender.
Meanwhile in a large heavy pot cut bacon slices into 1 inch pieces and cook bacon and diced onion over medium heat until crispy. Remove bacon and onion with slotted spoon and set aside. Add flour to bacon drippings and stir with whisk to combine. Cook for 1 minutes, but don't let flour brown. Pour in slowly, whisking to incorporate. Cook over medium heat until bubbly and thickened, about 15 minutes. Whisk softly the whole time so flour and milk don't burn on the bottom of the pot.
Add 4 oz. of sour cream and whisk until incorporated. Drain your potatoes and add them to the milk. Using a wooden spoon, smash potatoes a little (you may want them a little chunky or mash them all, however you prefer). Add the bacon and stir. Season with salt and pepper.
Ladle soup into bowls, and top with the extra sour cream, grated cheese, and chopped green onions. ENJOY!




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