Creamy Loaded Baked Potato Soup
This creamy, cheesy potato soup brings comfort in every spoonful, perfect for a hearty dinner.
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.
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.