Loaded baked potato soup makes a warm, comforting potato soup recipe. Made with baked potatoes blended into a creamy soup and topped with your potato bar favorites!
Dice bacon and cook over medium heat in at least a 3-quart Dutch oven until crisp and cooked throughout. With a slotted spoon, remove cooked bacon from the Dutch oven. Whisk the flour into the bacon renderings until well-combined but do not cook until browned. Whisk in milk, stock, and salt. Continue stirring until soup has thickened and begins to bubble, about 12 minutes.
Split baked potatoes in half and scoop insides of the baked potatoes into the thickened soup or peel the potatoes, give them a rough chop and add them into the soup. Using a potato masher or an immersion blender, incorporate the baked potatoes into the soup until well combined.
Top with optional toppings and serve hot.
Alternately, store without the optional toppings in an airtight container for up to 3 days in the refrigerator or a freezer safe container for up to 1 month in the freezer.