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Loaded Baked Potato Soup |

Loaded Baked Potato Soup

  • Author: Laura
  • Total Time: 80 minutes
  • Yield: 6-8 servings 1x


  • 46 large potatoes, baked and cooled
  • 4 Tbsp butter
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup flour
  • 4 cups chicken broth
  • 2 cups water
  • 1 tsp salt
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • 1/4 tsp pepper
  • 1 (4 oz) pkg instant mashed potatoes, prepared according to pkg directions or 2 cups leftover mashed potatoes
  • 1 cup half and half
  • 1 (12 oz) can evaporated milk
  • Toppings – shredded cheese, bacon bits, and green onion


  1. Peel the baked potatoes and cut into 1 inch pieces.
  2. In a large stock potatoes, melt butter. Saute onion and celery in butter until tender. Add in flour and cook for a minute or 2 until golden.
  3. Slowly add in chicken broth and water. Cook until begins to thicken.  Add salt, basil, thyme, and pepper. Stir to combine.
  4. Add in the prepared mashed potatoes. Stir to combine. Add the baked potato pieces to the soup along with the half and half and evaporated milk.
  5. To serve, top with cheese, bacon bits and green onion.
  • Prep Time: 60
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American
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