Loaded Baked Potato Soup

May 12, 2017

Few things are more comforting than baked potatoes so this easy and simple recipe will warm you up even on the coldest of Texas winter days. Baked Potato Soup is also a great side dish or appetizer. Serve and enjoy with remaining green onions, bacon and cheese.

  • Prep: 30 mins
  • Cook: 1 hr 15 mins
  • Yields: 12


4 pound of Potatoes

1 Stick of Unsalted Butter

2/3 cup White Flour

6 cups of Milk or Half and Half

3 tablespoon Briggs TRUE Cowboy Cajun Seasoning (more or less to taste)

1/2 cup sliced Green Onions

12 slices Bacon Crumbled (note: Briggs often substitutes high quality store bought REAL BACON Crumbles)

1 cup Cheddar Cheese

8 oz. Sour Cream


1Wash potatoes and prick several times with a fork, bake at 400 degrees for 1 hour or until cooked. Let cool.

2Cut potatoes with skins into 1/2-1” cubes set aside in a bowl.

3Melt margarine in a heavy saucepan over low heat; add flour, stirring until smooth.

4Gradually add milk cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

5Cook 1 minute, stirring constantly.

6Add Briggs TRUE Cowboy Cajun Seasoning, 2 tablespoons green onions, 1 cup bacon, and 1 cup cheese.

7Simmer until thoroughly heated - DO NOT BRING TO A BOIL

8Stir in Sour Cream.

9Add extra milk, if necessary, for desired consistency.

10Add Mixture to Potatoes