Whenever I indulge in this Loaded Baked Potato Soup, it transports me back to my childhood. As a grown-up, I am reminded of the times when my mother would whip up a potato-based soup for us whenever we fell ill. Although it was a simpler version compared to what we have now, it consisted of a delightful mixture of potatoes, milk, butter, and a touch of salt and pepper. This humble concoction always served as the ultimate comfort food, magically working its wonders to make us feel better, regardless of the ailment we were facing.
Just like a loaded baked potato, this loaded baked potato soup starts with a baked potato, there’s sour cream added at the end, AND I topped my bowl with all your favorite toppings for a baked potato like cheese, bacon bits, green onions.
Similar to a baked potato that has been loaded with toppings, this indulgent baked potato soup begins with a baked potato. Towards the end, sour cream is incorporated, and my bowl is garnished with beloved baked potato toppings such as cheese, bacon bits, and green onions.
Many recipes for Loaded Baked Potato soup involve dicing and boiling the potatoes. It’s interesting how they still call it Loaded Baked Potato Soup when the potatoes aren’t actually baked. I’m not criticizing, just find it amusing! However, in my version, I actually bake the whole potatoes, peel them, and then dice them. This extra step of baking really enhances the creaminess and flavor of the russet potatoes.
The lusciousness of a baked potato surpasses that of boiled potatoes. I genuinely enjoy potatoes in various forms, especially fried and baked. I also love scalloped potatoes and potato au gratin, to name a few. I consider myself quite knowledgeable about potatoes. Planning ahead a bit to bake the potatoes is definitely worth it.
What ingredients do you need for the Loaded Baked Potato soup?
- russet potatoes
- unsalted butter
- shallot or onions
- flour
- whole milk
- heavy cream
- chicken stock
- sour cream
- salt and pepper
- cheese, I use cheddar
- bacon bits for garnish
- green onions for garnish
How do you prepare the soup?
- Preheat oven to 350˚F. Prick potatoes all over with a fork or knife and place onto the center oven rack.Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
- Remove potatoes from oven and cool. Peel potatoes and dice.
- Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
- Add flour and continue to cook for 3 to 4 minutes.
- Stir in milk, heavy cream and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon.
- Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.
- Using an immersion blender, blend soup but still leave some whole potatoes. If you don’t have an immersion blender, you can use a hand held potato masher or break some u with the back of your spoon
- Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk). Add a pat of butter if you like.
This is a nice set up if you’re interested in a an immersion blender. I use mine often,
This soup is heaven in a bowl. It taste like a loaded baked potato. You taste the baked potato, the butter, the sour cream, the cheese and it has milk and heavy cream. I know you’ll love this too.
I love soup bowls and here are some of my favorites:
I like dinnerware that is solid colors usually, and in neutral colors unless you are making a soup from a part of the world that has amazing bowls and dishes they use like serving Ramen from Japan! I love these ramen bowls:
Need another soup recipe?
This is a delicious vegetable beef soup!
Well I hope you try both of these soups. They are both delicious. Here’s the Loaded Baked Potato Soup recipe! Enjoy!
Loaded Baked Potato Soup
Cold weathers coming!! You need this soup! Here’s the recipe! Enjoy!
Loaded Baked Potato Soup
Ingredients
- 4 Russet potatoes (about 1 1/2 pounds), scrubbed clean
- 5 Tbsp Unsalted butter
- 1/2 onion, diced or shallot
- 1/4 Cup Flour
- 1 Cups Milk
- 2 Cups Heavy cream( you can use all milk, or half and half, but I like some cream)
- 1 Cup Chicken or vegetable stock
- 1/2 Cup Sour cream
- Salt and pepper to taste
- Garnishes Shredded cheddar cheese, crumbled crispy bacon, sliced green onions, crispy onions or shallots
Instructions
- Preheat oven to 350˚F. Prick potatoes all over with a fork or knife and place onto the center oven rack.
Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.Remove potatoes from oven and cool. Peel potatoes and dice.
Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper. Add flour and continue to cook for 3 to 4 minutes. Stir in milk, heavy cream and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.
Using an emersion blender, blend soup but still leave some whole potatoes. Stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra 1/2 cup to cup of milk). Add a pat of butter if you like.
Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced green onions, and crispy shallots or onions. Finish with more cracked black pepper.
