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Loaded Baked Potato Soup


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  • 4 red potatoes
  • 2 tsp olive oil
  • 1/2 cup, chopped onion
  • 1 1/4 cups chicken broth
  • 3 TB flour
  • 2 cups milk, divided
  • 1/4 cup sour cream
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 bacon slices, chopped
  • 1/3 cup shredded cheddar cheese
  • 4 tsp thinly sliced green onions


Servings 4


Step 1

Pierce potatoes with a fork. Microwave on HIGH 13 or until tender. Cut in half and cool slightly.

Heat oil in saucepan over medium-high heat. Add onion; saute 3 minutes. Add broth.

Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute.

Remove from heat and stir in sour cream, salt, and pepper.

Microwave bacon on plate lined with paper towel for 4 minutes on HIGH.

Discard potato skins and coarsely mash potatoes into soup. Top with cheese, bacon and green onion.


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