Loaded Baked Potato Soup

I recently won first place in a soup challenge with this recipe, therefore I figured it deserved being added to the site.   Please enjoy.


  • 7 Baked and peeled Gold Potatoes
  • 1lb Bacon diced
  • 8 oz Baby bella mushrooms diced
  • 1 small yellow onion diced
  • 3 cups milk
  • 8oz of shredded Monteray jack cheese
  • 2 oz of cream cheese
  • 1 tblsp dried chives
  • 1/4 tsp sea salt
  • pepper


  1. Cook diced bacon till crisp and remove from grease.
  2. Pour out half the bacon grease then add the diced mushrooms and onions to the grease and cooked until onions are soft and mushroom have reduce down.
  3. Add bacon to the onion and mushroom mix, stir up then pour mix into a bowl  and set aside.
  4. Add the potatoes to a pot and briefly mash.  Leaving chunks of potatoes still visible.
  5. Add milk to potatoes and stir.  If it seems too thick the add more milk.
  6. Add the cream cheese and the shredded cheese
  7. Stir until cheese has melted and integrated into the potatoes
  8. add the bacon, onion and mushroom mix
  9. add chives and salt
  10. stir and mix up real good.
  11. add a little water if it still seems too thick
  12. add pepper to taste.
  13. at this point you can either leave it in the pot or transfer to a crockpot and leave on low for about 5 hrs, stirring occasionally until all the flavors have integrated into the soup.

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