Loaded Baked Potato

This hearty soup has the charm of a fully dressed baked potato. We blend chunks of potato with natural bacon, cheddar cheese, sour cream and chives.

Dietary Considerations
Soy Free
Gluten Free


Chicken Stock (Water, Chicken Broth [Chicken Stock, Natural Flavor, Salt, Sugar, Yeast Extract, Chicken Fat]), Potatoes, Milk, Cream {Milk}, Sour Cream (Cultured Cream {Milk}), Onions, Uncured Bacon No Nitrate Or Nitrite Added Except For Those Naturally Occurring In Sea Salt And Celery Powder (Pork, Water, Sea Salt, Organic Honey, Celery Powder), Modified Corn Starch, Butter (Cream {Milk}, Salt), Cheddar Cheese Base (Cheddar Cheese Concentrate [Cheddar Cheese {Pasteurized Milk, Cheese Cultures, Salt, Enzymes}, Water, Sodium Phosphate, Enzymes], Salt, Yeast Extract, Corn Oil, Sweet Cream, Butter [Cream {Milk}, Natural Flavoring], Whey {Milk}, Sugar, Mustard Seed, Natural Flavor), Chives, Cultured Dextrose (Maltodextrin, Cultured Dextrose), Garlic (Water, Garlic), Sea Salt, Black Pepper
Contains: Milk

Packaging Details

0 30383 19606 9
2 00 30383 19606 3
4 Case Pack
4/4lb Pouch
Case Yield
2 Gallons
Net/Gross Case Wt.
Case Dimensions
L 14.25 W 7.5 D 6.5
Pallet Configuration
18 T X 5 H


Caution: Soup will be hot. Use care when removing soup from saucepan.

Heat in Saucepan – Thawed:

  • Allow to thaw in the refrigerator for 12-24 hours.
  • Carefully snip the refrigerated soup pouch open and pour contents into a saucepan.
  • Cook for approximately 15 minutes over medium heat. Stir frequently to avoid scorching until product reaches 165˚F.

Boil Pouch in Water – Frozen or Thawed:

  • From frozen state: Allow to thaw in the refrigerator for 12-24 hours.
  • Carefully place soup pouch in pot of boiling water over medium-high heat.
  • While boiling, move the pouch around occasionally with a utensil to prevent the pouch from settling on the bottom of the pot .
  • Cook until product reaches 165˚F.

Approximate cook times:

  • Frozen: 40-45 minutes
  • Thawed: 15-20 minutes
  • Snip pouch corner and pour into soup bowls.


Keep frozen at 0° (-18°c) or below. Thaw pouches (35-40°f/2-4°c) for up to 30 days


24 Months frozen, 30 days refrigerated