Loaded Baked Potato Soup



4 large baking potatoes

¾ cups butter

¾ cups flour

7 cups milk, whole or low-fat (hint: if you warm the milk in a sauce pan it is easier to combine with the butter/flour mixture.)

1 cup sour cream (more for serving)

1 cup grated cheddar cheese (more for serving)

2 tsp salt

1 tsp black pepper

Several drops of hot sauce – to taste

¼ cup of dark beer (more for a stronger flavor)

For serving: crumbled bacon, sour cream, cheese, green onions, and extra hot sauce


Preheat oven to 450 degrees and bake potatoes for an hour.

Allow potatoes to cool slightly.

As the potatoes cool, melt butter in a large pan or Dutch oven over medium high heat.

Stir in flour and cook for about two minutes to remove some of the flour taste.

Add milk and cook for several minutes to thicken.

Scoop the baked potatoes from their skins and add to the soup. (save skins for a yummy snack later)You can smash the potatoes up a bit with a fork or potato masher, or use an emersion blender for a smoother texture.

Add, sour cream, cheese, salt, pepper, hot sauce and beer.

Taste for seasonings, cook until cheese melts, serve and enjoy!

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