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Foodie Favorite: Loaded Baked Potato Soup

Local foodie Sarah Freeborn shares a wonderful recipe.

By Sarah FreebornKENOSHA.COM

A fourth generation Kenosha native, Freeborn is fueled by a desire to build community through her culinary skills in the kitchen. The Tremper High School graduate loves trying new recipes as well as creating unique ones of her own.

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Foodie Favorite: Loaded Baked Potato Soup


  • 11 oz pack potato soup mix (Bear Creek brand or similar)
  • 4-5 medium yellow potatoes
  • 4 cups chicken broth (32 oz box)
  • 1 small sweet Vidalia onion
  • 2-3 cloves crushed garlic
  • 1 tsp black pepper

Toppings (optional):

  • Shredded cheddar cheese
  • Shredded fresh parmesan cheese
  • Scallions
  • Crumbled bacon (3-4 strips of bacon)
  • Sour cream
  • Steamed broccoli florets


Add 4 cups of water and 4 cups of chicken broth to your soup pot. Whisk in the potato soup mix. Add the diced potatoes, diced onion, crushed garlic and black pepper. Mix well and bring to a boil, being sure to stir every minute or two to keep it from burning. Once warm, serve immediately with toppings of choice. Add a side of toasted sourdough for dipping. Enjoy!