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Loaded Baked Potato Soup

All the flavor of a loaded baked potato in a creamy and beyond dreamy soup recipe! The ultimate comfort food.

Prep Time: 10 minutes

Cooking Time: 40 minutes

Yield: 6 – 8 servings




  • 5 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 5 cups vegetable or chicken stock
  • 3 cups whole milk
  • 4 Baked russet potatoes, cooked, peeled and cubed, or sub 3 cups cooked mashed potatoes
  • 4 slices of bacon, cooked and chopped fine, optional
  • 1 medium white onions, small diced
  • 2 (5-ounce) Frigo® Shredded Parmesan Cheese
  • 1 cup Frigo® Whole Milk Ricotta Cheese
  • Sea salt and freshly ground black pepper, to taste


  • Frigo® Shredded Parmesan Cheese
  • Frigo® Shredded 3-Cheese Italian
  • Frigo® Shaved Parmesan Cheese
  • Bacon crumbles
  • Green onions, thinly sliced


Melt butter in a large stockpot over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in stock, until slightly thickened, about 1-2 minutes. Stir in milk, potatoes, onion, and bacon.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir Frigo® Parmesan Cheese, and Frigo® Whole Milk Ricotta and allow to simmer until well incorporated, about 15 minutes. Taste and adjust salt and pepper and then adjust thickness; add more stock to thin, and more Frigo® Whole Milk Ricotta Cheese to thicken.

Serve immediately, garnished with green onion, cheese, and bacon, if desired.

Rad Tips: This soup can easily be made in your crockpot! Add all ingredients to a crockpot set to high and cook for 1½ hours.

NOTE: I recommend using Idaho Russet Potatoes, which have the right amount of starch for thickening up this tasty dish.