Loaded Baked Potato Soup

Who doesn’t love a bowl of hearty soup? My Aunt Beth turned me on to this soup years ago, and I find myself making it about once a year, and always around this time of year. Let’s face it, it’s cold in Wisconsin, and when you finally get inside of the house, you need something to stick to your ribs, and get your warm, really quick. This is where the loaded baked potato soup comes into play.

Recently, my coworker gave me a handful of really great thick cut, smoked bacon from Usinger’s. If you are not aware of Usinger’s, it is a nationally recognized family business, located in Milwaukee, who is known for its sausage making. When I took a smell of the bacon, and looked at how thickly sliced it was, I knew exactly what I was going to do with it; cook it really slow on the stove top, rendering out all of the fat, and putting int into this delicious bowl of soup. Let’s get started, as I can already smell it, and taste the real comfort of this soup!

  • 6 medium sized Russet potato soup, baked and cooled
  • 1 large yellow onion, diced
  • 8 slices of thick cut, smoked bacon, diced, and cooked
  • 1 stick of unsalted butter
  • 2/3 cup of all purpose flour
  • 6 cups of milk
  • 5 green onions, thinly sliced
  • 1/2 cup of sour cream
  • 1 1/2 cups of sharp cheddar cheese, shredded
  • salt to taste
  • pepper to taste

Start by forking your potatoes, and placing them in a preheated 400 degree oven, on a sheet pan, for nearly one hour. Once they are tender, remove them from the oven and let them cooled. Once cooled, peel away the skin, and cut into bite sized cubes. Next, get your soup pot out, and on low heat, melt the butter. Once melted, add in the flour, and whisk to combine. Make sure it is nice and smooth. This will become the base for the thickness of the soup. Slowly stir in the milk, cooking on low to medium heat, until the mixture becomes thickened. This process will take about five minutes.

During this time, cook your bacon. Next, add in your cooked, diced potatoes, and both onions, reserving a bit of the green onions for garnish. Continue to stir as you do not want the mixture to burn on the bottom. Reduce your heat to low, and cook for about 15 minutes, to let the flavors combine. Stir in your cheese, sour cream, add in a generous pinch of pepper, a bit of salt, and the cooked bacon, making sure you reserve some for garnish.

Ladle a heaping scoop inside of your soup bowl, garnish with a bit more cheese, scallions, and the thick cut bacon. Dig in and enjoy this very comforting soup. By the way, if you are feeling more adventurous, you can add in some cooked broccoli to the mix, but be assured, that you will want to take a little nap after this meal!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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