Loaded Baked Potato Soup



  • 1 lb bacon, diced
  • 3 green onions, diced
  • 1 clove garlic, minced
  • 3 Tbs flour
  • 4 1/2 cups of milk
  • 1 cube low sodium chicken bouillon
  • 4 medium Russet potatoes, cubed and cooked
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • 1 can corn, drained
  • 1 cup sour cream


  1. Cook bacon in a stock pot until crispy. Remove bacon and set aside. Drain all but 3 tablespoons of the grease.
  2. Add green onions and garlic and saute in the bacon grease for about 1 minute over medium heat.
  3. Whisk in the flour and cook for another 2-3 minutes, whisking constantly.
  4. Slowly pour in the milk, whisking to incorporate. Add the chicken bouillon.
  5. While stirring, heat until the mixture boils and begins to thicken.
  6. Add the cubed potatoes and half of the cooked bacon.
  7. Use an immersion blender to blend the mixture, as desired. (I blended mine for about 30 seconds and there were very few large chunks of potato)
  8. Stir in white pepper, salt, paprika, corn, and sour cream.
  9. Serve, topping with sour cream, bacon, cheese, and green onions, as desired.