Amazing Loaded Baked Potato Soup

We have struck gold on this recipe…

(This recipe has been doubled so you can freeze half. Also, if you get the majority of these ingredients from Aldi’s, its a CHEAP meal!)

1 5-lb bag of potatoes

12 Tablespoons of thinly sliced green onions

6 Tablespoons butter or margarine

6 Tablespoons all-purpose flour

4 teaspoons fresh chives

1/2 teaspoon salt

1/2 teaspoon ground black pepper

12 cups milk

2 1/2 cups of cheese ( I used 1 wedge of gruyere cheese & a block of sharp cheddar–both of which I HIGHLY recommend…it provides a tangy, smokey flava’ flav.)

1 package of bacon

Preheat oven to 425. Scrub potatoes thoroughly with a brush; pat dry with paper towels. Prick with a fork. Bake for 40-60 minutes or until tender. Let cool. Cut potoatoes in half lengthwise; gently scoop pulp from each potatoe. Break up any large pieces. Discard skin (or add some if you like the skin.)

In a large saucepan, cook 6 Tablespoons of the green onions in hot butter until tender; stir in flour, chives, salt and pepper. Add milk all at once. Cook and stir for 12-15 minutes es or until thickened and bubbly. Add potato pulp and half the cheese; stir until cheese melts.

Make bacon as instructed.

Top each with remaining cheese, green onions and bacon. Enjoy!

If you’re like me and HATE your big soup kettle taking up the entire fridge, try this little handy-dandy trick of putting remaining soup in a pitcher.

18 thoughts on “Amazing Loaded Baked Potato Soup”

  1. What a GREAT idea! Thanks so much for sharing your freezer recipes ( and your pitcher idea!) I did this for my daughter to have her freezer stocked when she came home from the hospital with baby#2 – can’t wait to do it again for myself with some new recipes! Thanks again!!

  2. So I found this on your freezer meals page, I tried making a freezer meal with potatoes once and they turned black, will that happen when attempting to freeze this one since the potato is already combined/cooked? Also, do you cook it all first, then freeze? Or combine the items, freeze, then cook on the day of?

    Sorry if these seem like silly questions, I’m not the greatest cook so I don’t want to mess it up! haha


  3. Oh, I can’t stand it when potatoes oxidize!!! The great news about this is that bc it’s all combined and cooked it won’t turn colors! You cook it all the way thru the recipe then defrost and warm on the day of. Easy peasy! Hope that helps :) so glad you’re here!

  4. How much soup does this make? if im using gallon ziplock freezer bags about how many of those freezer bags am i going to fill with this recipe?

  5. It totally depends on how big the potatoes are and how thick you’d like the soup…My guess is 2-3 ziplock worth!

  6. This sounds wonderful, I love potato soup! Top each what with remaining cheese, green onions, and bacon?

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