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Loaded Baked Potato Soup

Love baked potatoes loaded with sour cream, cheese, and bacon? Here's the soup for you. This hearty, yet easy to make soup makes a great starter for a steak dinner or a satisfying cold weather meal paired with a green salad.


  • 2 tablespoons butter
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 3/4 ounce Fond de Poulet Gold® dissolved in 4 cups hot water
  • 4 russet potatoes (about 2 pounds total), peeled and cut in 1-inch chunks
  • 1 cup whole milk
  • 1/2 cup sour cream
  • For garnish: crumbled cooked bacon, grated sharp cheddar, thinly sliced green onions


  1. Melt the butter in a large soup pot over medium heat.  Add the onion and cook until it is translucent, but not browned, about 5 minutes.  Add the garlic and the bay leaf and cook another minute.
  2. Stir in the reconstituted Fond de Poulet Gold® and then the potatoes.  Bring the mixture to a simmer and cook until the potatoes are tender, 20-25 minutes.
  3. Purée the soup in batches in a blender (or use an immersion blender) and then return it to the pot, set over medium-low heat.  Whisk the milk and sour cream together and add them to the soup, stirring to blend.  Season to taste with salt and pepper and warm the soup just until it is heated through. Remove the bay leaf.
  4. Serve the soup in warm bowls, topped with bacon, grated cheddar, and sliced green onions (or other toppings of your choice).
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Classic French Stocks and Sauces