potatoes

Perfect Comfort Food- Loaded Baked Potato Soup

January 13, 2025 by Becky Spoon

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,

https://amzn.to/47Oprv3

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:

https://amzn.to/3C9VDP4

https://amzn.to/40va5dH

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:

https://amzn.to/4hbtnKP

Need another soup recipe?

This is a delicious vegetable beef soup!

homemade 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

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Servings: 4 Servings

Course: Appetizer, dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

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

Method

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.

love these duchess baked potatoes.

November 19, 2021 by Becky Spoon

If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

Sometimes you want a potato dish a little more special and these Duchess Baked Potatoes are just that.

This dish would be a great alternative to standard mashed potatoes for Thanksgiving and perfect for your Christmas prime rib.

love these duchess baked potatoes.

This recipe is decadent with garlic, heavy cream, rich egg yolks and Yukon gold potatoes.

Lighter than a twice baked potato, I think these are a perfect side dish for any entree.

Want another potato recipe? Try my buttery mashed potatoes! They are delicious: delicious buttery mashed potatoes!!

Duchess Baked Potatoes

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Servings: 8 Servings

Course: Side Dish

Cuisine: American, holiday

Ingredients Method

Ingredients

12 Medium Youkon Gold Potatoes 3 1/2 -4 pounds)
Kosher salt
5 Large egg yolks
2 Garlic cloves, finely grated
1 1/4 Cups Heavy cream
3/4 cup sour cream
10 Tbsp Unsalted butter, melted
2 Tsp pink or black peppercorns, finely ground

Method

Place potatoes in a large pot and pour in water to cover by 2”; season with salt. Bring to a boil over medium-high heat. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25-36 minutes. Drain and let cool slightly.

Preheat the oven to 425 degrees F. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl. Season generously with salt.
Peal Potatoes.
Pass peeled potatoes through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps).
Shred them right into the bowl with the egg mixture. Fold in gently being careful not to overmix. Transfer to a 3 quart baking dish and decoratively shingle or swirl the surface. Bake, rotating once, until golden brown and slightly puffed, 30 or 40 minutes.

you will love this southern potato salad.

September 14, 2021 by Becky Spoon

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Just looking at this picture you can see all the deliciousness that is in the Southern Potato Salad. Just because that potato salad is a side dish doesn’t mean it can’t be the star of your meal or the best side dish ever. When I was growing up there was never a family reunion, picnic or BBQ that we didn’t have potato salad.

Mom made delicious potato salad. It was basic and I’ve just worked on this recipe forever, tweaking it along the way. For example, I add a little Old Bay. Unlike the jar of pimento that is traditional in Potato Salad, I made this recipe with the addition of red bell pepper and green bell pepper.

Are you familiar with Old Bay? It is so versatile and can be used in so many different Southern recipes. https://amzn.to/3AcFnql

Here’s some tips to making this potato salad:

As soon as you’re able to handle the potatoes, peel the potatoes. If you leave skin on, that’s ok.
Add the potatoes to a bowl, chop into medium size chunks and douse with a good amount of apple cider vinegar or red wine vinegar and salt and pepper. Toss a little and let them sit for about 30 minutes to absorb the vinegar. You don’t want enough for the vinegar to stand in the bowl, just enough that will be absorbed.

you will love this southern potato salad.

I served this with my pulled pork sandwich the other day. It’s the absolute best side dish for bbq!

here’s the recipe for the pulled pork sandwich ! love these! best texas pulled pork sandwich.

Southern Potato salad

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Servings: 6 servings

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

7-8 whole Youkan Gold Potatoes
2 tbsp red wine vinegar or apple cider vinegar
4 hard boiled eggs, diced
1/4-1/2 red onion, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
1-2 celery stalks, thinly sliced
2-3 tbsp dill relish (depends on your preference)
1 tsp sweet relish
1 tsp fresh dill, chopped or a pinch of dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Old Bay (optional)
pinch of cayenne (optional)
pinch of smoked paprika
1/2 tsp yellow mustard
quality mayonnaise like Hellman's or Dukes
salt and pepper to taste

Method

Add the potatoes whole, skin on to a pot of salted water. Cook until fork tender. When done, drain and place the potatoes in a large bowl that you can easily mix your ingredients. When the potatoes are cool enough to handle, yet still warm, remove the skin. If you leave some of the skin on that's fine.
Dice your eggs and add to your potatoes that you have allowed to sit with the vinegar and a little salt and pepper. Add your onions, bell peppers, celery and your dill and sweet relish. Add your seasonings, your mustard, and start with a little mayonnaise at a time until you reach the creaminess you desire. Check for salt and pepper.
Place your potato salad in a serving dish and sprinkle with a little smoked paprika. Chill until ready to serve.

delicious smashed potatoes.

July 18, 2020 by Becky Spoon

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These smashed potatoes taste just like the best loaded baked potato. They are absolutely delicious! Butter, sour cream, bacon, green onions and Monterrey Jack cheese make these the best. I saw Ree Drummond make them on her show and had to try them! Glad I did! I’ve actually made these many times and seeing Ree make them just reminded me to do so!

I made Chicken Fried Pork Cube Steaks the other day and I made these potatoes as a side dish. They were perfect! And, the cream gravy I served alongside was to die for! Here’s the link for the Chicken Fried Pork Cube Steaks: https://the2spoons.com/the-best-chicken-fried-pork-steak-with-cream-gravy/

You have to make those! They are delicious!

delicious smashed potatoes.

I used red potatoes. They weren’t the really small ones, they were medium size. You leave the skin on and boil them whole in a large pot of water until they are fork tender. Then you add all the other ingredients and just like they say you smash them with a potato masher and add the other ingredients. Did I mention how easy they are? They are so easy.

You can also make these in the Instant Pot, even faster. Pierce the potatoes, add a cup of water and secure the lid. Set for 12 minutes, and allow the pressure to release on it’s on. Voila! All done! Here’s the Instant Pot I have: https://amzn.to/2ZBWW3e

delicious smashed potatoes.

Here’s the recipe! Enjoy!

Smashed potatoes

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Servings: 4 servings

Course: easy side dish, easy side dish, vegetable

Cuisine: American

Ingredients Method

Ingredients

6-7 medium red potatoes, whole and skin on
1 stick butter, softened
3/4 cup sour cream
1/4 cup heavy cream
4 slices bacon, cooked and crumbled
3 green onions, thinly sliced
3/4 cup Monterey Jack or Cheddar Cheese
salt and pepper to taste

Method

Put the potatoes in a pan and cover with cold water. Place over medium heat and bring to the boil. Simmer until fork-tender, 20 to 25 minutes, then drain.
If in the instant pot, pierce the potatoes and add along with a cup of water to the Instant Pot. Secure the lid and set on 12 minutes. After the time is up allow the pressure to release naturally.
Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly. Stir in the bacon, green onions and grated cheese. Season to taste. Serve hot, topped with some extra green onions for garnish.

love this mayonnaise free potato salad.

July 5, 2020 by Becky Spoon

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I love, love, love this mayonnaise free potato salad. Rather than the usual mayonnaise based potato salad, this has a delicious vinaigrette and it is so easy.

Not only is this dish light, refreshing, a little tangy, it’s the perfect dish for serving outdoors in the summer rather than a mayonnaise based. No worries leaving this our for a while or just inside on our counter for a while. I serve it at room temperature, never refrigerated until it’s just the leftovers, if there are any.

love this mayonnaise free potato salad.

I served this dish with my barbecue chicken and some Mexican corn. Honestly, I can’t think of a better potato dish than this for both of those. Here’s the link for the barbecue chicken: https://the2spoons.com/best-summer-barbecue-chicken-on-the-grill-with-my-1-go-to-sauce/

and, here’s the recipe for the Mexican street corn: https://the2spoons.com/delicious-grilled-mexican-street-corn/.

love this mayonnaise free potato salad.

I used red potatoes in this dish that I sliced on my mandolin. I love to use the mandolin, but be careful, because you can cut yourself easily if you don’t use the guard. The mandolin is good for so many vegetables, but I love it for potatoes that I want uniform. I put it on the largest setting and they were perfect for this dish. Then, you cook until just done, not falling apart. While they are still hot, you add salt and pepper and apple cider vinegar for added flavor, which makes a huge difference.

I do that even with a mayonnaise based potato salad because of the added flavor. Here’s the link for a mayonnaise based potato salad which is equally good. I just like the vinaigrette based for summer especially outside. https://the2spoons.com/delicious-2-step-potato-salad/

Here’s a link for a mandolin if you don’t have one. They are well worth the purchase: https://amzn.to/38sHFEu

love this mayonnaise free potato salad.

Here’s the recipe for this deliciousness!! Hope you try this dish soon and enjoy!

Mayonnaise Free Potato Salad

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Servings: 6 servings

Course: Side Dish, Vegetable

Cuisine: American

Ingredients Equipment Method

Ingredients

2 lbs red potatoes or Yukon gold
pinch of salt and pepper
1 tbsp apple cider vinegar or red wine vinegar
1 cup diced green onion
1/4 cup fresh chopped parsley

For the Dressing

2 1/2 tbsp spicy brown mustard, grainy mustard or dijon
1/4 tsp each salt and pepper
3 tbsp red wine vinegar (or white wine)
1 tbsp apple cider vinegar
3 tbsp good extra virgin olive oil
1/4 cup fresh chopped dill

Equipment

mandolin

Method

Wash potatoes, then slice into 1/4-inch slices. I used the largest setting on my mandolin. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Keep a close eye on them because you don't want to overcook or they will break apart too easily.
Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more. Adjust seasonings.
Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again. Allow to sit at room temperature until ready to serve.

delicious 2 step potato salad with smoked paprika.

June 23, 2020 by Becky Spoon

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I call this 2 step potato salad because I literally make it in two steps. Wow, what a difference it makes too! You know how you eat potato salad sometimes and there are lots of ingredients but when you bite into a big potato there is no flavor in the potatoes!

Because I want my potatoes to be well seasoned and flavorful, I make it in 2 steps. While my potatoes are still hot I add my seasonings, white or red wine vinegar and a little mayonnaise. I roughly mash the potatoes just to break them up so that all the flavors will be in every single bite. I then store in the refrigerator for a while to allow the flavors to meld. If you don’t have one of these bean mashers to make refried beans, which was perfect for breaking up my potatoes slightly, you have to have one. https://amzn.to/3hScK91.

Another reason I do this is because in this case I used red potatoes which are waxy and the seasonings will not get into the potatoes. I have found that if you allow your potatoes to cool then add your vinegar and mayonnaise, you will have a watery salad. This way it is creamy and so flavorful! So good.

delicious 2 step potato salad with smoked paprika.

You know how your Mom always put paprika on the top of your potato salad? I still do this, but I use a smoked paprika. So much difference and depth of flavor because of the smokiness. https://amzn.to/2Nn2ZBW.

delicious 2 step potato salad with smoked paprika.

I made this over the weekend with my 3 ingredient fried chicken. I think potato salad is the perfect side dish for fried chicken especially in the summer time. Pack up a picnic lunch of fried chicken, along with this perfect side, some bread, cheeses, maybe some wine or beer, fresh summer fruit and you will have the perfect meal!

Here’s the link for my fried chicken:

Here’s the recipe for this 2 step potato salad!

Southern Potato salad

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Servings: 6 servings

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

7-8 whole Youkan Gold Potatoes
2 tbsp red wine vinegar or apple cider vinegar
4 hard boiled eggs, diced
1/4-1/2 red onion, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
1-2 celery stalks, thinly sliced
2-3 tbsp dill relish (depends on your preference)
1 tsp sweet relish
1 tsp fresh dill, chopped or a pinch of dried dill
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp Old Bay (optional)
pinch of cayenne (optional)
pinch of smoked paprika
1/2 tsp yellow mustard
quality mayonnaise like Hellman's or Dukes
salt and pepper to taste

Method

Add the potatoes whole, skin on to a pot of salted water. Cook until fork tender. When done, drain and place the potatoes in a large bowl that you can easily mix your ingredients. When the potatoes are cool enough to handle, yet still warm, remove the skin. If you leave some of the skin on that's fine.
Dice your eggs and add to your potatoes that you have allowed to sit with the vinegar and a little salt and pepper. Add your onions, bell peppers, celery and your dill and sweet relish. Add your seasonings, your mustard, and start with a little mayonnaise at a time until you reach the creaminess you desire. Check for salt and pepper.
Place your potato salad in a serving dish and sprinkle with a little smoked paprika. Chill until ready to serve.