Go Back

Loaded Baked Potato Soup

Author Raquel @ Organized Island


  • 5 cups water
  • 3 large russet potatoes peeled and diced
  • 2 stalks celery chopped
  • 1/2 cup onions finely minced
  • 1 cup milk
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheese, cheddar works well


  1. In a large pot, combine water, celery, and onions over medium-low heat.

  2. Add diced potatoes,  chicken bouillon granules and salt, and pepper
  3. Bring to a boil over medium heat and cook 10-12 minutes until potatoes are soft.
  4. While the potatoes are cooking, melt butter in a saucepan.
  5. As soon as the butter is melted, whisk in flour slowly.
  6. Then gradually add milk to the flour mixture and whisk continuously.
  7. Heat 5 minutes and pour into soup mixture.

    Pour into soup bowls and top with shredded cheddar cheese.