Loaded Baked Potato Soup Recipe

Introduction

This loaded baked potato soup is a comforting and creamy dish that brings all the flavors of a classic baked potato into a warm bowl. It’s perfect for chilly days when you want something hearty and satisfying.

Ingredients

• 8 potatoes, peeled and cubed
• ½ cup butter
• ½ cup all-purpose flour
• 8 cups milk
• ¼ cup chopped onion
• 1 (8 ounce) container sour cream
• ½ cup shredded Cheddar cheese
• Salt and pepper to taste

Instructions

1. Step 1: Place the cubed potatoes into a glass dish and cook in the microwave for 7 to 10 minutes, or until tender.
2. Step 2: While the potatoes cook, melt the butter in a large pot over medium-high heat. Whisk in the flour until smooth.
3. Step 3: Gradually stir in the milk, bringing the mixture to a boil. Then reduce heat to medium and simmer for 5 to 10 minutes, until slightly thickened.
4. Step 4: Stir in the cooked potatoes and chopped onion, cooking for an additional 5 minutes.
5. Step 5: Incorporate the sour cream and shredded Cheddar cheese, stirring until melted and blended.
6. Step 6: Season the soup with salt and pepper to taste, then serve warm.

Tips & Variations

• For extra flavor, add cooked bacon bits or chopped green onions as toppings.
• Use half-and-half instead of milk for a richer, creamier texture.
• To make the soup dairy-free, substitute sour cream and milk with coconut cream and a plant-based milk alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. Add a splash of milk if the soup becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use russet potatoes for this soup?

Yes, russet potatoes work perfectly because they become soft and creamy when cooked, ideal for a smooth potato soup.

Is it possible to prepare this soup in advance?

Absolutely. You can prepare the soup a day ahead and refrigerate it. Reheat slowly on the stovetop before serving to maintain the best texture and flavor.

Loaded Baked Potato Soup Recipe

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★★★★★

4.5 from 68 reviews

This Loaded Baked Potato Soup is a creamy, comforting dish packed with tender potatoes, sharp Cheddar cheese, and smooth sour cream. Perfect as a hearty meal on a chilly day, this soup blends classic baked potato flavors into a rich, satisfying bowl that’s easy to prepare using simple pantry staples and a quick microwave-started method.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Potatoes

• 8 potatoes, peeled and cubed

Soup Base

• ½ cup butter
• ½ cup all-purpose flour
• 8 cups milk
• ¼ cup chopped onion

Finishing Ingredients

• 1 (8 ounce) container sour cream
• ½ cup shredded Cheddar cheese
• Salt and pepper to taste

Instructions

1. Cook Potatoes: Place the peeled and cubed potatoes into a microwave-safe glass dish. Microwave on high for 7 to 10 minutes, or until the potatoes are soft and easily pierced with a fork.
2. Prepare Roux and Base: While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Gradually whisk in the flour until the mixture is smooth and bubbling but not browned.
3. Add Milk and Thicken: Slowly stir in the milk to avoid lumps. Bring the mixture to a boil, then reduce heat to medium and let it simmer gently for 5 to 10 minutes, or until the soup base thickens slightly.
4. Combine Potatoes and Onion: Stir in the cooked potatoes and chopped onion into the thickened milk mixture. Continue to cook for an additional 5 minutes to allow the flavors to meld.
5. Add Cheese and Sour Cream: Remove the pot from heat and stir in the sour cream and shredded Cheddar cheese until fully melted and incorporated.
6. Season and Serve: Season with salt and pepper to taste. Serve the soup hot as a comforting starter or main dish.

Notes

• For a richer flavor, use whole milk or add a splash of heavy cream.
• Customize your soup by adding cooked bacon bits, chopped green onions, or extra cheese on top as garnish.
• Microwaving potatoes cuts down on prep time compared to boiling.
• Make sure to whisk the flour and butter mixture well to avoid lumps in the soup base.
• This soup can be stored in the refrigerator for up to 3 days.
• Reheat gently on the stove to avoid curdling the sour cream.

Keywords: loaded baked potato soup, creamy potato soup, cheesy potato soup, comforting soup recipe, easy potato soup