Loaded Baked Potato Soup Recipe
Introduction
This loaded baked potato soup is a comforting and creamy dish, perfect for chilly days. Packed with tender potatoes, sharp cheddar, and a touch of sour cream, it brings the classic baked potato flavors into a warm, hearty bowl.
Ingredients
- 8 potatoes, peeled and cubed
- ½ cup butter
- ½ cup all-purpose flour
- 8 cups milk
- ¼ cup chopped onion
- 1 (8 ounce) container sour cream
- ½ cup shredded Cheddar cheese
- Salt and pepper to taste
Instructions
- Step 1: Place the cubed potatoes into a glass dish and cook in the microwave for 7 to 10 minutes, or until soft.
- Step 2: While the potatoes cook, melt the butter in a large pot over medium-high heat. Whisk in the flour until smooth.
- Step 3: Gradually stir in the milk. Bring the mixture to a boil, then reduce heat to medium and simmer for 5 to 10 minutes, until slightly thickened.
- Step 4: Stir in the cooked potatoes and chopped onion. Cook for an additional 5 minutes.
- Step 5: Add the sour cream and shredded Cheddar cheese. Stir until the cheese melts and everything is well blended.
- Step 6: Season with salt and pepper to taste before serving.
Tips & Variations
- For extra flavor, add crumbled bacon or chopped green onions as toppings.
- Use half-and-half instead of milk for a richer soup.
- If you prefer a smoother texture, blend part of the soup before adding the cheese and sour cream.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. You may need to add a splash of milk to loosen the soup when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be prepared a day in advance. Just store it in the fridge and reheat slowly before serving.
Can I freeze loaded baked potato soup?
Freezing is not recommended because the milk and sour cream can separate and affect the texture. It’s best to enjoy this soup fresh or refrigerated for a few days.
PrintLoaded Baked Potato Soup Recipe
A creamy and comforting Loaded Baked Potato Soup featuring tender potatoes, rich sour cream, and melted Cheddar cheese, perfect for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Base
- ½ cup butter
- ½ cup all-purpose flour
- 8 cups milk
- ¼ cup chopped onion
Potatoes
- 8 potatoes, peeled and cubed
Toppings and Seasonings
- 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 and cook in the microwave oven for 7 to 10 minutes or until the potatoes are soft and tender.
- Make Roux and Milk Base: While the potatoes cook, melt the butter in a large pot over medium-high heat. Whisk in the flour until the mixture is smooth to form a roux, then gradually stir in the milk. Bring the mixture to a boil, then reduce the heat to medium and simmer for 5 to 10 minutes until the soup base slightly thickens.
- Combine Potatoes and Onion: Stir the cooked potatoes and chopped onion into the thickened soup base. Cook the mixture for an additional 5 minutes to blend the flavors.
- Add Sour Cream and Cheese: Stir in the sour cream and shredded Cheddar cheese until fully melted and well blended into the soup.
- Season and Serve: Season the soup with salt and pepper to taste, stir well, and serve hot.
Notes
- The soup base is thickened using a traditional roux made from butter and flour.
- Microwaving potatoes before adding them to the soup cuts down the cooking time.
- You can customize toppings such as bacon bits, green onions, or extra cheese for more flavor.
- Use whole milk for a creamier texture; you can substitute with lower-fat milk if desired.
- For a smoother soup, you can partially mash the potatoes before adding sour cream and cheese.
Keywords: Loaded Baked Potato Soup, Potato Soup, Creamy Soup, Comfort Food, Cheddar Cheese Soup, Sour Cream Soup
