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Loaded Baked Potato Soup

January 19, 2011

A great soup for all the “baked potato lovers”!  This soup has more garnishes than any soup ever, so that is just perfect for me.  This recipe is fairly thick but you can thin it or thicken it depending on your own tastes.  Use my selection of garnishes or add your own, anything goes.

Loaded Baked Potato Soup


  • 4 Idaho Potatoes (Baked)
  • 6 Slices Bacon (chopped) (reserve 3 for garnish)
  • 1/2 C. Onion (chopped)
  • 1 t. Garlic (minced)
  • 2  C. Chicken Stock
  • 1  C. Whole Milk
  • 1/2  C. Half & Half
  • 1/4 C. Sour Cream (for garnish)
  • Salt
  • Freshly Ground Pepper
  • 1/2 C. Cheddar Cheese (addl. for garnish)
  • 1/2 C. Green Onions (sliced for garnish)
  • 1 T. Fresh Chives (snipped for garnish)


  1. Wash and dry potatoes; prick with a fork 3-4 times and bake at 350 degrees for 1 hour; remove from oven, cut in half and set aside
  2. Saute the onions and garlic in 3 slices of the bacon over medium high heat
  3. Add the broth and heat thoroughly
  4. Scoop the potato out of their skins and add to the broth; add the milk and cream and heat thoroughly
  5. Add 1/4 C. of the cheddar cheese
  6. Meanwhile cook the other 3 slices of bacon and crumble (set aside for garnish)
  7. Mash the potatoes in the soup with a potato masher (or you can puree it with an immersion blender if you would like it smooth)
  8. Salt and pepper to taste
  9. Serve in warmed soup bowls
  10. Garnish with the green onions, sour cream, bacon, addl. cheddar cheese and snipped chives

(Serves 4-6)

Recipe adapted from

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