Loaded Baked Potato Soup (Gluten Free)

READY IN: 21mins
Recipe by GlutenFreeGirl

This soup is so easy to make and yet so delicious. You can very easily whip up a bowl for lunch or dinner when you are in a big hurry. Leftovers of this soup reheat beautifully for lunch or dinner the next day. Just save some of the toppings for sprinkling or spooning on the next day. I really love this soup. As a celiac I often eat soup for lunch. This is one of my favourite soups. I hope that you enjoy it as much as I do!

Top Review by little_Leanne

The ingredients were great together. I must say I didn't completely follow your directions. I ended up peeling and dicing the potatoes, and then boiling them in the chicken broth. I then scooped about 1/2 of the potatoes out and blended them with milk, added them back in with the broth and then continued as normal, but it was delicious! Tasted better the next day.

Ingredients Nutrition


  1. Pierce potatoes; microwave on HIGH for 5 minutes, turning over after 2 1/2 minutes.
  2. Cut potatoes in chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on HIGH for 6 minutes, stirring after 3 minutes.
  3. Slightly crush potatoes with a potato masher.
  4. Reserve 2 tablespoons each of bacon and cheese and 1 tablespoon of the onions for topping; set aside. Add remaining bacon, cheese and onion to soup.
  5. Serve topped with reserved bacon, cheese, onions, and sour cream.

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