Loaded baked potatoes get a lightened makeover in this hearty and flavor-packed recipe. Make this reviewer favorite the star attraction of your next soup night. Kids of all ages will enjoy topping their bowls with bacon and cheese, but don't let the toppings stop there--roasted chopped broccoli florets, diced fresh tomatoes, and even a dollop of plain tangy Greek yogurt would all make for great finishing touches. Set up a topping buffet and let every member of the family make their own custom loaded bowl. After trying this, check out some other crock pot soup recipes we've got for you. This soup is the perfect make-ahead recipe for the whole week. 

Loaded Potato Soup

(6-ounce) red potatoes

olive oil

prechopped onion

chicken broth

all-purpose flour

1% low-fat milk, divided

sour cream

salt

black pepper

bacon slices,

cheddar cheese, shredded (about 1/3 cup)

green onions

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


While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; saut&eacute; 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; stir in sour cream, salt, and pepper.


Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.


Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.


I used 6 potatoes because they were small.  Cooking them for 13 minutes was about 2 minutes too long but not a big problem.  This soup was so easy and delicious.  I added about 2 teaspoons of garlic powder for a little more flavor but all else was as written and it turned out thick and creamy!

This really needed something else to give it life.  Perhaps garlic, maybe a touch of vinegar, anything to give it flavor.

 completely agree but there are better versions out there

Dis recipe had sweg i r8 8/8 m8 its gr8. i wood know cuz im a 1337 h4xx0rz

Excellent!! Easy to make!! Will definitely make it again!!

This soup is really delicious! It needed a little touch-up (a clove or two of garlic sautéed with the onion and a little extra salt and pepper). Instead of microwaving, we boiled the potatoes and pan fried the bacon. We chose to purchase the mini gourmet red skin potatoes and leave the skin on and I'm glad we did. It gave it a little added color and texture. I will definitely add this to our repertoire.

I did not follow the recipe exactly - except to use the microwave for the potatoes and the bacon. As it stands - the recipe is very bland - so I added - 3 tablespoons minced garlic; 2 tablespoons Farmer Johns Potato Seasoning (you can find how to make it on their site) and 2 tablespoons Original Mrs Dash seasoning. Now this soup has flavor and lots of it. I also left the potato skins on as that is where most of the vitamins are. Boy - did this soup ever come out great. My next door neighbor loved it too.

Sorry but to us, this was just ok. Pretty bland and that's even after I sauteed the onions in bacon grease. If it weren't for the accoutrements ie: cheese, bacon, green onions, it would have been comparative to wallpaper paste - totally flavorless. I guess I should not complain however.....I have also made vichyssoise and it is bland as well.....potatoes are potatoes. Glad it did not make a large amount.....doubt I will make again.

this was good and easy to make for a weeknight. I think peeling and boiling the potatoes would be easier the next time. But the family loved it and with a little salt it was delicious!

I adapted this recipe into a crock pot one and it came out great and super easy!  I even added carrots and next time would think about adding in peas to amp up the nutritional value!

I loved this recipe.  I did substitute plain Greek yogurt for sour cream.  But that was the only substitute I did.  I think I might have mashed the potatoes too much or next time need to add a little bit more liquid, as this turned into more over loaded mashed potatoes than a soup.

This recipe was very easy to make. Even though I added some garlic cloves and celery to the sautéed onions it was still bland. I had to add more cheese and salt and it wasn't a light recipe anymore. I will probably make again and maybe add some soup base or more garlic instead of extra cheese because my 4 year old loved it.

Okay, so don't give up on this recipe. It definitely can be tailored to your liking. I agree that it is a bit bland. I Boiled the potatoes in water and chicken stock. After the "soup" itself was finished (before I put in the potatoes) I added a little more chicken stock as well as seasoning to give it a little more taste and to reduce the thickness just a bit (it was a bit too think for me personally especially with the addition of the potatoes). You can definitely add some corn or any other verggie that you think may taste good with it. Again, its an easy recipe where you can tailor it to how you like it!

I'm sorry folks but this recipe is a total fail. I don't think the red potatoes have the flavor you get from russets and the sour cream lends a weird tartness to the soup. The overall flavor is just blech. Sorry!

Really like this recipe, but it is a bit bland.  More green onion and cheese?  Will experiment next time.

Always a family favorite and I always make a double batch.  I like to put the toppings out on the table and let people load their own.  I prefer to use yellow potatoes, but have used russets and reds and they are fine too.

Great!!! Easy &amp; quick.  Will DEFINITELY make again.  (I did modify somewhat- added more bacon and cheese to the soup itself (not just on top) and added 1 stalk chopped celery and 1/2 chopped carrot.) YUMM

This was a very good soup, and easy to make.  There were a few changes I made.  I baked the bacon at 400 degrees, for 20 minutes.  Also, I boiled my potatoes in chicken broth/water mixture.  The only thing I would add to this is corn.  Maybe I boiled my potatoes for too long, but there was not quite enough texture in the soup for my liking.  With all of that being said, this was really good, quick to make and is something I will be making it again.

Just made this today for the first time.  I didn't have green onions handy, but I did have some chives.  Delicious!  Definitely a keeper and I will make again soon.

I didn't follow the recipe, but I kept the ingredients/proportions the same. Instead of nuking the potatoes, I added small diced Idaho's into the chicken stock, boiled them 15 minutes or so, and then mashed them in the pot before adding the milk/flour combo. 

This made it easier for me as I was able to be out of the room while the potatoes cooked and I like the skin (so I could include bits of it that way). The recipe can easily be adjusted and I *will* make this again! A weekly soup night might be good for us, besides, I'm looking forward to learning how to cook a variety of soups. (Maybe I should warn my son!)

Very good.  Easy to make.  Used Canadian Bacon because I didn't have any other bacon on hand.  Didn't miss a beat!

My kids loved it!  It was such a breeze to make.  I used brown potatoes because thats all I had on hand.  Only thing I would do differently next time is double the recipe!!

So good! Used chopped lean low sodium ham instead of bacon

I made this last night and we thought it was good. I used baking potatoes, skim milk, regular sour cream and 3 or 4 large cloves of garlic minced. As other reviews noted it was quick and appropriate for a midweek meal, but we typically prefer things that pack more of a flavor punch and this was on the bland side. If I decide to make this again I will definatley not omit the garlic, sauting garlic with the onions really helped add some flavor to the dish.

MY KIDS ASKED FOR SECONDS!! Unfortunately the recipe, as is, doesn't make very much so I will tweak it next time- add more broth and more potato! Very good though.

Simple and delicious; my whole family loved it.  I used more garlic and onions, and I think a pinch of chicken granules (or chicken base) for a little flavor boost.  If not that, then may need more seasoning (salt/pepper).

Very good and quick prep/cook time.  Added a bit more pepper to balance out the salty bacon. Next time I will use one of the other reviewers suggestions of using a bit of Chicken Soup Base.

 You can't beat a soup that's ready in 20 minutes (and this one really is). I think it does lack a little as far as depth of flavor, but there again, 20 minutes doesn't give it much chance to develop any. We still polished off the pot and will make it again. You can read my full review at Taking On Magazines: http://bit.ly/Y9Bygf 

Pretty tasty and very easy. I made a few small modifications based on what I had in the house - skim milk instead of 1%, aged Gouda instead of cheddar, I added a little extra reduced fat sour cream because I was short on milk and used two extra slices of bacon. A good weeknight meal when you're craving something hearty.

Delicious, easy rainy night meal.  Prep work was so easy.  I subbed the bacon drippings for the oil, added a couple cloves of garlic and used my immersion blender to puree the soup.  It was a bit too thick at first, but I added a bit more stock.  In addition to the called for toppings I added a bit of roasted fennel (just because I'm on a major fennel kick right now)  The added flavor was a great addition.  Next time I'd like to try it with the skins on, just for a little added nutrition.

This soup was outstanding, particularly considering the ease of preparation and it's speediness. Only modifications I made were using beef broth instead of chicken broth (as I realized immediately before dinner that I was out of chicken broth!) and using a hand blender to slightly puree. Turned out delicious, after seasoning to taste.

I enjoyed this soup. I made it for a crowd after my daughters softball game. Everyone wanted the recipe! I quadrupled it and it made about 4.5 quarts. I baked my potatoes only because I had the time. I added butter (1 stick) and garlic (about 1.5 tsps) with the onion. I made it the night before so the flavors had time to bloom. You can't go wrong with this recipe ... heavy or on the light side! ENJOY!

I made this last night and my husband and I both loved it!  I stirred a little extra cheddar into the soup at the end and served it with crusty bread and a salad.  It was a quick easy recipe for a weeknight meal.  Will definatly make this again.

I made this soup for a church function and everyone loved it!!  It IS delicious!!!

not sure what all the hype is about with this soup.  I followed the recipe exactly and found it to be very bland.  Definitely will not make again.

I substituted fat free greek yogurt for the sour cream and was very pleased with the out come. However, the soup still tasted a little bland to me. I added about twice the pepper and a teaspoon of chopped garlic to help. Next time, I'm also going to put the bacon straight into the soup so the whole pot can develop that rich smoky flavor.

It was fast and easy to make.  It was a good recipe.  Would I make it again? Yes.

This soup was quick to make, which is perfect for weeknights after work.  It was very tasty too! Loved it!

Yummy!  I followed some of the other suggestions, adding tsp. of chopped garlic to the onion saute in the bacon drippings rather than the olive oil.  The 1 tsp. chicken bouillon base addition to the chicken broth was a must.  At the end I stirred an additional 1/4 cup of grated cheese and 3/4 cup frozen corn into the finished soup and heated through.  Used all of the garnishes, increasing the bacon.  Delicious!

Very very good. I made some changes: omitted the bacon and shredded cheese, sub'd some gorgonzola; added more salt; left the skins on. Delish!

This is THE BEST potato soup and maybe soup ever! I've made it at least 5 times since the recipe came out- it's easy to make (especially if you get all the ingredients weighed out before hand) and it's pretty much full proof!  A go to recipe for the weeknight and even for special occasions.  And it's DELICIOUS.

I made this with the following modifications:
1. Boiled five potatoes in salted water
2. In with the half cup of onion, I added a handful of green onions diced and three garlic cloves minced.
3. Instead of simmering in straight olive oil, I added a little pat of butter and olive oil
4. Instead of mixing the flour into the milk, I mixed it straight into the veggies to cook it off a little. 
5. I only had skim milk on hand
6. I mixed the cheese (Low-fat sharp cheddar) and bacon into the soup at the end.

What I loved: bacon in the microwave- less mess,  more crunchy
The chunkiness of the soup was really good. Made it feel more hearty.

I, like some of the other reviewers, found this recipe to be extremely bland and added in a TON of extra salt for flavor (was on vacation with limited other options). However, after reading some of the suggestions for improvements, I definitely think it would be worth another try as the basic concept is really simple and easy to make.

I made some modifications:
Rather then cook the onion in olive oil and the bacon in the micro, I cooked the bacon in the saucepan then set the bacon aside and kept some of the grease in the pan to cook the onions. Also, I was out of chicken broth so I used beef - excellent choice. Lastly, I left the skins on - too much work.

This is a wonderful, quick dinner served on chilly fall evenings or Sunday afternoon sports time.  I add a large stalk of celery to the mix.  Adds that special 'something' to kick up the taste.  Adding a bit of garlic is good, too.  Open your spice cabinet and add a pinch of your favorite 'spicey' spice.  You'd be surprised what this does.  Remember, Potato Soup is going to be on the bland side if you don't give it a little 'kick'.  My hubby likes its a bit thinner and my motto " Thicker the Better" !

Quick and crazy easy!!!  However I boiled the potatoes and I fried the bacon....  Sautéed the onions in olive oil.....  I made sure to add salt during the cooking of the potatoes and after all ingredients were added (usually eyeball it).... However I feel like something was missing though, just can't pin point what... But totally worth making again and "messing" with it.... Perhaps trying the garlic like others have suggested.

Delicious! Per the suggestion of other reviewers, I also added a few cloves of garlic and plenty of salt and pepper. Instead of red potatoes I used yukon golds and I suspect that many types of potato (or cheese) would substitute just fine. I also sauteed some broccoli florets and stems along with some extra olive oil for about 5-7 mins before adding the onion and garlic. I love how chunky the finished product turned out. Smooth pureed soups remind me of baby food but this is grown up and awesome! Also love the microwaving trick for the bacon. It makes clean up a piece of cake and turns out really crunchy. Perfect for holding it's texture in the hot soup.

This is a go-to recipe for me! I have made this many times and all 3 of my boys love it!

Very tasty!  Just enough sour cream to add flavor!

This was a good recipe but I had to make some enhancements to it, otherwise it would have been too bland. I sauted the onion in the bacon drippings, plus I added 2 cloves of chopped garlic. It needed more salt and pepper than called for and I added the bacon and cheese to the soup to give it a truly "loaded" flavor. I also tossed in some chopped parsley and the green onions for color. Turned out great! Thick and hearty.

Easy to make. I used bacon bits instead of messing up an entire pan for a few strips of bacon. Leftovers were very thick and had to be thinned with milk. Would make again.

I have been holding onto this recipe for over a year and finally got around to making it. It does not disappoint.  Very easy and very flavorful.  I will definitely make again.

Very fast, very easy. I used yukon golds, skim milk, and vegetable broth because that's what I had and to make it vegetarian-friendly. I also added broccoli and 1 tbsp chopped garlic (during the second step after onions before broth) and I liked the added chunkiness. Even though microwaving the potatoes leaves them drier, it doesn't matter once they are in the soup.

SO quick and so easy to make.....and what I like is it is a good go to soup because it uses staples that you have in your kitchen...for variation I often add jalapeno peppers or red bell pepper with the onions or even garlic...if my chives are up I also use them instead of the green onions

This was a decent soup, and it was really fast to make.  I added a bit more salt, but I'm a salt fiend.  The best part of this was the speed, and I was able to use ingredients I already had laying around from the week.

My mom makes a soup very similar to this and it's wonderful.  We add corn and chopped ham to it instead of bacon and cheese on top.  It like combining a corn chowder with potato soup.  It's perfect on a cold night with some crusty french bread!

This was so thick and filling!  I doubled the recipe for leftovers and I also pureed the soup, which really helped make it more thick.  I also added chopped green onion on top with the cheese and bacon to give it more flavor.

Great, easy weeknight recipe.  I used Yukon gold potatoes because that is what I had on hand and it was delicious.  I doubled it so there would be leftovers as well.

This recipe was very easy to make and quite tasty.  It was a little bland for my liking so I added more cheese and salt.

This soup was absolutely AMAZING. I can't believe how low fat it is considering how creamy and delicious it tastes. The recipe was simple and easy to follow and the results were fabulous. Definitely will be making this soup again and again and again.....

Great recipe! I did bake the potatoes in the oven first, I think they taste better that way. But this recipe is easy, and really good.

The search for the perfect potato soup is now over!  The added bonus is that it is so fast and easy!  I love that I can cook the potatoes in the microwave, very quick!  Instead of peeling the potatoes, I leave the skins on and coarsely mash.  The chunks make it even better.  I've made this for family and a work potluck where it received rave reviews!

Delicious and very easy! The fixings are a must. Everything tasted deliciously like a baked potato. Will make this again for a filling and satisfying meal.

Loaded baked potatoes get a lightened makeover in this hearty and flavor-packed recipe. Make this reviewer favorite the star attraction of your next soup night.

loaded potato soup

Total: 20 minutes

Servings: 2.5

Cost: $18.45 /serving

Author : Ann Taylor Pittman

Ingredients

Instructions

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