Loaded Baked Potato Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/loaded-baked-potato-soup-recipe/
