Loaded Baked Potato Soup Recipe

This creamy soup is so easy to put together and it freezes really well!
Print Recipe


  • 6 Cups Potatoes, Diced
  • 1 Onion, Diced
  • 1 Tbsp Chicken Bouillon Seasoning
  • 1/2 Cup Butter
  • 1/2 Cup Flour
  • 6 Cups Milk
  • 2 Cans Corn, Drained
  • 1 Cup Sour Cream
  • 1/3 Cup Bacon Bits
  • Salt, To Taste
  • Pepper, To Taste
  • Onion Powder, To Taste
  • 2 Tbsp Ranch Dressing Seasoning
  • 1/2 Cup Cheddar Cheese, Shredded


  • In a small pot, add diced potatoes and onions. Add water until potatoes are just covered. Stir in bouillon.
  • Bring to a boil. Boil until potatoes are tender.
  • Meanwhile, in a large stock pot, melt butter over medium heat.
  • Whisk in flour until smooth and thick.
  • Gradually stir in milk 1 cup at a time, whisking constantly until thickened.
  • Stir in the drained potato & onion mixture and the corn.
  • Bring to a boil, then reduce heat to simmer.
  • Add salt, pepper, and additional seasonings to taste.
  • Stir in sour cream and bacon.
  • Serve in bowls and top with cheddar cheese and parsley or chives for garnish.