Creamy Loaded Baked Potato Soup

Introduction: Loaded Baked Potato Soup

When the cold weather sets in, there’s nothing quite as comforting as a warm bowl of soup. Our Creamy Loaded Baked Potato Soup is the epitome of comfort food, blending rich, cheesy flavors with the heartiness of baked potatoes. Whether you’re looking for a cozy family dinner or a satisfying meal to impress guests, this soup checks all the boxes.

Why You’ll Love This Recipe

This recipe is incredibly versatile and easy to make. It combines all the best elements of a loaded baked potato into a creamy, delicious soup. With its simple ingredients and straightforward steps, it’s perfect for both novice cooks and experienced chefs looking for a quick yet indulgent meal.

The Origins of Baked Potato Soup

Baked potato soup has its roots in traditional American cuisine, often appearing in diners and home kitchens across the country. It’s a dish that embodies the ingenuity of turning humble ingredients into a hearty meal. Over time, variations have emerged, but the core flavors of potatoes, cheese, and bacon remain a favorite.

Ingredients

Essential Ingredients

For this recipe, you’ll need:

• 4 large russet potatoes
• 1/2 cup unsalted butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste

Optional Toppings

Add a personal touch with these toppings:

• Crispy bacon bits
• Chopped green onions
• Additional shredded cheese
• Dollop of sour cream

Step-by-Step Instructions

Preparing the Potatoes

Start by preheating your oven to 400°F. Scrub the potatoes clean, prick them with a fork, and bake for about 45 minutes until tender. Once done, let them cool slightly, then peel and roughly chop them.

Cooking the Soup Base

In a large pot, melt the butter over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent. Stir in the flour to form a roux, cooking for 1-2 minutes. Gradually whisk in the chicken broth, followed by the milk, bringing the mixture to a gentle simmer.

For those looking for a different cooking approach, consider trying a Crockpot Chicken Potato Soup for a slow-cooked variation.

Finishing Touches

Add the chopped potatoes to the soup base, stirring well. Mix in the cheddar cheese and sour cream, allowing the cheese to melt completely into the soup. Season with salt and pepper to taste. Simmer for an additional 15 minutes, stirring occasionally.

Pro Tips

To achieve the perfect consistency and flavor in your loaded baked potato soup, consider these tips:

• For a thicker soup, use less broth or add more flour to the roux.
• To enhance the flavor, incorporate a dash of smoked paprika or cayenne pepper.
• Use sharp cheddar for a more pronounced cheesy taste.
• If the soup becomes too thick, thin it out with additional milk or broth.

For a plant-based twist, check out this Vegan Broccoli Cheddar Potato Soup.

Serving Suggestions

Pairing with Sides

This soup pairs wonderfully with a Chicken Pot Pie Soup or a Cheesy Cabbage Potato Gratin for a comforting meal. For a lighter option, serve it with a Loaded Dill Pickle Potato Salad.

Ideal Occasions for Serving

This loaded baked potato soup is perfect for family gatherings, cozy winter nights, or any occasion where comfort food is appreciated. It’s hearty enough to serve as a main course or as a starter for a larger meal.

Nutritional Information

Caloric Breakdown

Each serving of this soup contains approximately 450 calories, making it a filling and satisfying meal option.

Macronutrients

This soup offers a balanced mix of macronutrients, with carbohydrates from the potatoes, protein from the cheese and milk, and fats from the butter and sour cream.

Creamy Loaded Baked Potato Soup

USA Delish Editorial

This creamy, cheesy potato soup brings comfort in every spoonful, perfect for a hearty dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 8 bowls

Calories 450 kcal

Equipment

• 1 large pot
• 1 baking tray
• 1 whisk

Ingredients

  

Main Ingredients

• 4 large russet potatoes
• 1/2 cup unsalted butter
• 1 medium onion diced
• 3 cloves garlic minced
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste

Optional Toppings

• Crispy bacon bits
• Chopped green onions
• Additional shredded cheese
• Dollop of sour cream

Instructions

 

Preparation

• Preheat oven to 400°F. Scrub potatoes, prick with a fork, and bake for 45 minutes. Let cool, peel, and chop.
• In a large pot, melt butter over medium heat. Add diced onion and garlic, sauté until onion is translucent.
• Stir in flour to form a roux, cooking for 1-2 minutes until golden.
• Gradually whisk in chicken broth and milk, bring to a gentle simmer.
• Stir in the chopped potatoes, ensuring they are well incorporated.
• Add cheddar cheese and sour cream, stirring until cheese melts completely.
• Season with salt and pepper to taste, simmer for 15 minutes, stirring occasionally.

Serving

• Ladle soup into bowls, top with crispy bacon bits, green onions, and extra cheese if desired.

Storage

• Allow soup to cool, transfer to airtight containers, and refrigerate for up to 3 days or freeze for up to 2 months.

Notes

Pro Tips: Use sharp cheddar for a stronger flavor. For a thicker soup, use less broth or add more flour.
Ingredient Substitutions: Substitute chicken broth with vegetable broth for a vegetarian option.
How to Serve: Serve hot with crusty bread or a simple salad.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Prepare the soup base in advance and add the potatoes and cheese when reheating before serving.

Keyword Cheesy Potato Soup, Hearty Potato Soup, Loaded Baked Potato Soup

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