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Loaded Baked Potato Soup Recipe

5 from 56 reviews

A creamy and comforting Loaded Baked Potato Soup featuring tender potatoes, rich sour cream, and melted Cheddar cheese, perfect for a hearty meal.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Sour Cream and Cheese: Stir in the sour cream and shredded Cheddar cheese until fully melted and well blended into the soup.
  5. 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