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Loaded Baked Potato Soup and Our Menu Plan

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Our weather took a turn for the worse yesterday. After almost 50 degree days last week, I woke to big flakes of snow and below freezing temperatures again. Then came the freezing rain, more rain and a dark, dreary day. A perfect soup day!

I have been a HUGE fan of $5 Dinners for a couple years now. I pretty much stalk Erin and her awesome recipes! In fact, I regularly add at least 2 recipes from her blog to my Monthly Menu Plan.

Today I’m sharing Erin’s Twice-Baked, Fully Loaded Baked Potato Soup recipe with you, but not from $5 Dinners Blog, but from her new cookbook…Breakfast and Lunch Cookbook. I was so excited when I received a copy in the mail, I want to try every…single…recipe!

I’m even more excited to offer a The $5 Dinner Mom Breakfast and Lunch Cookbook to one lucky reader! ENTER HERE!!

All week long I will be celebrating my Blog Anniversary with you…my AWESOME readers!! I have some EXCITING Giveaways that you WON’T want to miss!

Loaded Baked Potato Soup

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes


  • 6 large or 8 medium russet potatoes
  • 2 tablespoons butter or margarine
  • 1 bunch scallions {green onions}, sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons flour, all-purpose
  • 6 cups milk
  • salt and pepper to taste
  • 1 cup shredded cheese, sharp {I use mild and colby blend, that\'s what I had on hand}
  • 4 bacon slices, cooked and crumbled
  • Sour Cream for garnish


  1. Directions for the Stove Top:
  2. Preheat oven to 400 degrees. Place potatoes in 13×9 glass baking dish with about 1 cup water. Cover with aluminum foil and steam-bake for 45-50 minutes, or until fork tender. Cool and cut into chunks.
  3. In a large saucepan over medium heat, melt the butter or margarine. Add the white parts of the scallion or green onions and the crushed garlic, saute’ for 2-3 minutes. Add the baked potato chunks and saute’ for another 2-3 minutes. Reserve the green part of the scallions for garnish.
  4. Vigorously whisk the flour and milk into the sauteed vegetables. Let cook over high heat until the mixture bubbles and begins to thicken. Season to taste with salt and pepper. Stir in the shredded cheese. Let simnmer for 10 – 15 minutes or until desired consistency.
  5. To each serving, add a pinch of crumbled bacon, a pinch of the sliced scallion tops and a dollop of sour cream.
  6. Directions for the Crock Pot:
  7. Bake potatoes the same as directed above. In a saucepan over medium heat, melt butter or margarine, add the scallions and garlic, cook 2-3 minutes. gradually add flour and stir 1-2 minutes. Slowly add milk, about 1/2 cup at a time, whisking after each addition until 1 1/2 cups have been added, then add the remainder of the milk. Cook, stirring occasionally until mixture bubbles.
  8. While milk mixture is cooking, cut potatoes into chunks and add to CrockPot. After the milk comes to a slight boil, remove from stove and carefully pour into CrockPot. Stir in cheese.
  9. Cook on low for 3-4 hours. Serve as directed above.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Our Menu Plan

Monday ~ Roasted Chicken, Baked Potatoes

Tuesday ~  Asian Chicken Wraps {from $5 Dinners}, Rice

Wednesday ~ Tostadas, Spanish Rice

Thursday ~ Easy Baked Ziti, Garlic Bread, Salad

Friday ~ Chili Cheese Dogs, French Fries

Saturday ~ Chicken N’ Noodles, Mashed Potatoes, Corn

Sunday ~ Shanghai Wings and Oriental Noodles

Monday ~ Chili, Cornbread Muffins

Be sure to follow the button in my sidebar all week long for the Blog Anniversary Giveaways.

And don’t miss the $100 Visa Gift Card from Apartment Guide!

I’m linking to…Menu Plan Monday, $5 Dinner Challenge, Delicious Dishes, Made from Scratch, What’s on your Plate


  1. This sounds delicious!

  2. That looks fantastic, but to be fair I haven’t found a loaded potato soup I didn’t like! Thanks for linking up to Made From Scratch Tuesday!

  3. Martha Artyomenko says:

    That looks really good! I love Potato soup!

  4. Such a great looking soup! I’m making baked potato soup this week too 🙂

  5. Your menu looks delicious- ha, my potato soup costs way more than $5 lol might have to check this out 😉

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