This simple loaded baked potato soup dish is rich, creamy, and filling. This delicious and warming dinner contains all of your favorite baked potato tastes!

While this baked potato soup has a creamy texture, it does not include any heavy cream. I used whole (3%) milk, flour to thicken it, and a dab of sour cream in the end for flavor. I also chose not to bake the potatoes for this recipe. Techniques for creating this famous meal vary, but I find it easier to just get started on the soup and cook it all in one pot all at once. If I have a choice, I always go with the simplest alternative!


  • 8 potatoes, peeled and cubed
  • ½ cup butter
  • ½ cup all-purpose flour
  • 8 cups milk
  • ¼ cup chopped onion
  • 1 (8 ounce) container sour cream
  • ½ cup shredded Cheddar cheese
  • salt and pepper to taste


Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.

While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.

Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.