Loaded baked potato soup recipe


This simple, effortless soup tastes anything but and will soon become one of your go-to recipes. Top things off with more bacon crumbles, shredded cheddar cheese, green onions, or even jalapeños for a little extra flavor.

  • Yield: 6 Servings
  • Preparation Time: 20 Minutes


  • ½ pound bacon
  • 5 pounds potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 (8-ounce) container sour cream
  • 1 (14.5-ounce) can chicken broth
  • 1 (10.75-ounce) can cream of chicken soup
How to Make It
  1. In a large pan, fry the bacon over medium heat, turning often, until crisp. Allow it to cool, then crumble it.
  2. Combine all ingredients in a large bowl. Label a 1-gallon freezer bag, place it in another large bowl, and pour in the soup mixture.
  3. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze.
  4. Serving Day
  5. Allow the soup to thaw overnight in the refrigerator. On serving day, pour the mixture into the slow cooker, cover it, and cook on low for 8–10 hours.

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