Loaded Baked Potato Soup

Baked potato soup

With snowy days like we’ve been having here in Michigan, a few great soup recipes are mandatory.  I love this baked potato soup because it’s super easy and can warm you up in less than 30 minutes.


  • 1/4 cup butter (half of a stick)
  • 1/4 cup of onion, chopped
  • 1/4 cup flour
  • 2 cups of chicken stock (I tend to use a bit more if it gets too thick)
  • 12 ounce can of skim evaporated milk
  • 3 large potatoes (or use up leftover mashed potatoes!)
  • Toppings: Anything you like on a potato: bacon, chives, cheese, sour cream
  1. Put the potatoes in the microwave for 8-10 minutes, or until cooked through.  If you are using mashed potatoes, you will need 2-3 cups.  Let them cool long enough to chop.
  2. In a medium saucepan, melt butter over medium heat.
  3. Add onion and cook for 2-3 minutes, until soft.  Stir in flour and cook 1 minute.
  4. Gradually add milk and broth.  Soup will thicken after cooking.  Turn heat to low until potatoes are added.
  5. Scoop pulp from one potato and mash it with a fork.  Add to soup pot. Chop the rest of the potatoes, with or without skin, and add to the soup.
  6. Cook over medium heat until soup comes to just a boil, then season with salt and pepper.

Load up the soup and serve!

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