Having leftover baked potatoes is always such a waste. A great way to use them up is to make this filling soup with cheese, bacon, and green onions; it will taste even better than the potatoes on their own!
For more great recipes involving baked potatoes, why not learn How to Make Salty, Crispy Skinned Oven Baked Potatoes? Or make The Absolute Best Ever Twice Baked Potatoes instead?
Table of Contents
- Loaded Baked Potato Soup
- Loaded Baked Potato Soup Ingredients
- How To Make Loaded Baked Potato Soup
- What Kinds Of Potatoes Are Best For This Recipe?
- How To Easily Store Your Baked Potato Soup For Later
- PIN THIS RECIPE to yourSOUP Boards and Remember to FOLLOW ME ON PINTEREST!
- Loaded Baked Potato Soup Recipe
Loaded Baked Potato Soup
Baked potatoes are one of the simplest and easiest side dishes there is. A simple, carby treat that is roasted for an hour and covered in butter, salt, and sour cream – what’s not to like?
However, something super common with making baked potatoes is the tendency to make too many accidentally.
One person wanted less than you thought they would, and another didn’t want any at all. This results in a bunch of leftovers, already cooked, baked potatoes that you don’t know what to do with!
Well, instead of eating them cold for lunch the next day, why not turn them into a delicious soup?
Broken apart and mixed with green onions, a simple roux, and plenty of bacon, this is the perfect soup recipe to make to use up your leftover baked potatoes.
Loaded Baked Potato Soup Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• All-purpose flour
• Sour cream
• Baked potatoes
• Green onions
• Cheddar cheese
• Salt & ground black pepper
How To Make Loaded Baked Potato Soup
• Place the bacon in a skillet and cook until crisp, and then place on a paper towel to drain
• Crumble the bacon and set aside
• In a large pot over medium heat, melt the butter, and then once it starts bubbling, slowly add the flour and whisk it until it is smooth and well combined
• Pour in the milk slowly and whisk constantly until it is smooth and starts to thicken up, forming a roux
• Add potatoes and onions. Bring to a boil, stirring gently and frequently. Reduce heat and simmer for 10 minutes.
• Add in the crumbled bacon (reserving some for topping)
• Add in 1 1/4 cup cheese, sour cream, and salt and pepper, stirring gently until the cheese is melted
• Divide into serving bowls and top with the reserved cheese, bacon, more sour cream, and chopped green onions
What Kinds Of Potatoes Are Best For This Recipe?
For a lot of people, one type of potato is as good as any other, resulting in many people using all kinds of potatoes for all kinds of different recipes.
Sadly, potatoes are actually a surprisingly diverse grouping of vegetables. There are all kinds of different potato options, from starchy ones to waxy, sweeter varieties designed to be roasted and eaten.
When it comes to making baked potatoes, the best potato options are the ones that have as much starch in them as possible.
Common varieties like this are Russet Potatoes but in the UK, varieties like King Edward or any potato that calls itself a “baking potato” will work great here.
You need all of that extra starch to be able to get all of the flavors you want not only in your baked potato but also in the soup as well. The extra starch will also help to thicken the soup, giving it a much more creamy and intense mouth feel.
How To Easily Store Your Baked Potato Soup For Later
This recipe is all about using up leftovers instead of wasting them by throwing them away.
While you could simply just eat the baked potatoes, turning them into this delicious soup not only makes them so much more delicious but also extends the shelf life of your cooked potatoes because now your soup can be stored over a longer time.
The simplest thing to do would be just to store the leftover soup in the fridge and eat it within a couple of days, but honestly, it can get tiring eating nothing but potatoes for days on end.
Instead, why not learn How to freeze cream soups it so that you can enjoy it on an entirely different day?
Simply spoon portions of the soup into a resealable, freezer-safe container and stick it in the freezer! The soup should last for up to 3 months in the freezer if stored properly, meaning you can take it out and enjoy it for months on end!
Just make sure to leave enough room in the container you are storing the soup in; this soup will tend to swell up if you aren’t careful, resulting in the pot rupturing and breaking if you try to fill it all the way up to the maximum.
Leave enough headroom for the water in the soup to expand, and you should be fine.
Looking for more delicious Soup recipes? Try these out:
PIN THIS RECIPE to your
SOUP Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
Loaded Baked Potato Soup
- Prep Time
- 10 minutes
- Karlynn Johnston
- 12 slices bacon (cooked and crumbled)
- 2/3 cup butter
- 2/3 cup all-purpose flour
- 7 cups 2 % milk
- 1 cup sour cream (thick)
- 4 large baked potatoes (cubed and peel removed)
- 2 Tablespoons green onions (diced)
- 1 3/4 cups shredded Cheddar cheese (divided)
- 1 teaspoon salt (to taste)
- 1 teaspoon ground black pepper (to taste)
- Place bacon in a skillet and cook until crisp – Place on paper towel to drain. Crumble and set aside.
- In a large pot over medium heat melt the butter. Slowly add the flour and whisk it until it is smooth and well combined.
- Pour in the milk slowly and whisking constantly until it is smooth and starts to thicken up.
- Add potatoes and onions. Bring to a boil, stirring gently and frequently. Reduce heat and simmer for 10 minutes.
- Add in the crumbled bacon (reserving some for topping)
- Add in 1 1/4 cup cheese, sour cream and salt and pepper. Stir gently until cheese is melted.
- Divide into serving bowls and top with the reserved cheese, bacon, more sour cream and chopped green onions.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Comments & Recipe Tips Share a tip or comment!
You told me at two different stages to add the bacon…also the potatoes. ???
(Looks like a good soup.)
Mr. Kitchen Magpie says
Fixed, thanks for catching that.