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Loaded Baked Potato Soup

Author Larisha Campbell


  • 2.5 lb russet potatoes peeled and cubed
  • 5 cups milk
  • 1/2 cup flour
  • 3 cups chicken broth
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 12 pcs bacon cooked crispy and crumbled
  • 1 cup cheddar cheese
  • 1 cup plain Greek yogurt
  • Optional toppings: additional crumbled bacon cheddar cheese, or yogurt, green onions, more salt and pepper.


  1. It a large pot, melt butter over medium low.
  2. Whisk in flour, stirring constantly.
  3. Slowly pour in broth and milk, stirring constantly until there are no lumps.
  4. Add potatoes, salt, and peppers.
  5. Cook 10 minutes.
  6. Mash the potatoes into the milk mixture until no large cubed remain (there will be smaller pieces)
  7. Add bacon and cheese and stir together.
  8. Cook an additional 15 minutes.
  9. Mix in yogurt.
  10. Add more salt and pepper to taste. If needed, add more milk or chicken broth to get to desired consistency.
  11. Serve with additional toppings.