Baked Potato Soup Recipe

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Baked potato soup recipe

This baked potato soup recipe is a real find for potato soup lovers.

This recipe combines the flavors of a traditional baked potato soup and the taste of a "loaded" baked potato. It could satisfy your  is craving for both.

Our Favorite Hearty Baked Potato Soup Recipe:


  • 3 large russet potatoes
  • 1/4 cup butter
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup flour
  • 2 cups chicken broth (or one 14-ounce can)
  • 12 ounces evaporated milk
  • 2 tsp seasoned salt
  • Toppings of your choice: shredded cheese, diced ham or crumbled bacon, chives or scallions, croutons...
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Scrub whole potatoes; pierce skins several times with a fork.

Microwave potatoes for about 10 minutes (depending on your microwave) until tender. Cool slightly.

Melt the butter in a small pan over medium-high heat and add onion. Cook 6-7 minutes until onion is softened. Add minced garlic and cook 30 seconds more. Add flour and stir several minutes until thickened.

Gradually stir in evaporated milk and broth. Scoop the pulp from one potato, mash it slightly and add to soup. Cook soup on medium to bring to a boil. Add seasoning salt (to taste). Dice the remaining two potatoes and empty skin of the third potato. Add to soup and heat through. Garnish with your choice of toppings. 

4 servings 

Loaded Baked Potato Soup Recipe

Recipe courtesy of Michael Scaturro, Executive Chef, Roslyn, NY, St. Francis Hospital

Yield: 8 servings


  • 1/2 stick butter
  • 1/2 cup cooked crumbled bacon
  • 1/2 onion, small dice
  • 1 garlic clove, minced
  • 2/3 cup all-purpose flour
  • 1 quart chicken stock or base
  • 5 Idaho® baking potatoes, peeled, diced
  • 1 quart heavy cream
  • Salt and peeper, to taste
  • 1 bunch chives, diced


  • 1 bunch scallions, diced
  • 1 cup shredded cheddar
  • Crumbled bacon
  • Sour cream


  1. Turn on stove to medium heat. Place a large sauce pot on the heat and add the butter to the pan; when the butter melts, add the bacon for about 5 minutes. Add the onions and garlic to the pot and cook until transparent.
  2. Add the flour and constantly stir to create a roux. Add the chicken stock and potatoes to the pot and bring to a boil. After the potatoes have been boiling for 35 to 45 minutes they should become tender.
  3. Add the heavy cream, turn down the heat and let simmer for 10 minutes. Add salt and pepper to taste. Add the chives and cheddar cheese to the pot. Use a stick mixer to blend everything together.
  4. Ladle soup into bowls and garnish with shredded cheddar, crumbled bacon, scallions and sour cream. Serve.

Here are a few more Loaded Potato Soup Recipes

*Get a fast start on some easy potato soup recipes.

*If you peel lots of potatoes consider and electric potato peeler.

Try these other delicious recipes for potato soup.

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Baked Potato Soup Recipe

Photo courtesy of the Idaho Potato Commission

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