Loaded Baked Potato Soup

I don't know about you, but I'm always looking for new ideas to make our leftover food more interesting. I can only eat the same meal so many times before I start to get bored. When I started working on this recipe I was fortunate enough to have a good amount of leftover Crock-Pot Baked Potatoes and chili toppings from our recent chili buffet, but it's also a great meal to make after the holidays when you have leftover mashed potatoes. Not only is it easy to prepare, but this creamy soup is warm and comforting. It really hits the spot on a cold day!


Loaded Baked Potato Soup
makes 4 servings


2 baked potatoes, mashed (or 2 cups leftover mashed potatoes)
2 baked potatoes, diced
6 pieces applewood smoked bacon, diced
2 Tablespoons butter
2 garlic cloves
2 Tablespoons flour
2 cups whole milk
½ cup sour cream
½ cup shredded cheddar
½ teaspoon salt
½ teaspoon pepper

Load the soup up with:

shredded cheddar
green onions


  • Wash potatoes, poke with a fork, and cook in a microwave on high for 5 minutes. Set aside and allow them to cool before handling.
  • In a skillet set over high heat, cook six pieces of bacon until crispy. Place cooked bacon on a paper towel lined plate, then set them aside to cool.
  • In a medium saucepan set over medium-low heat, melt butter and add garlic cloves. Cook for approximately five minutes, then whisk in flour to form a paste. Slowly add milk and continue to whisk until there are no lumps.
  • In a separate bowl mash 2 baked potatoes or use 2 cups of leftover mashed potatoes. Stir in sour cream, then add to the saucepan along with 2 diced potatoes, bacon, green onion and shredded cheese. Let soup cook for 5 - 10 minutes allowing ingredients to warm and the sauce to thicken.
  • Season with salt and pepper, to taste then >top with shredded cheddar, bacon, and green onions. Enjoy!