Loaded Baked Potato Soup

User Reviews

5.0

27 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    1 hr 10 mins

  • Total Time

    1 hr 40 mins

  • Servings

    8

  • Calories

    439 kcal

  • Course

    Soup, Dinner

  • Cuisine

    American

Loaded Baked Potato Soup

We've turned a loaded baked potato dinner into a cozy and delicious soup! Our Loaded Baked Potato Soup is perfect for chilly nights. It's also the perfect make ahead soup, for busy nights, that you can just warm up and top with as many or as few of your favorite baked potato toppings!

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Ingredients

Servings
  • 4 russet potatoes (about 1 1/2 pounds), scrubbed clean
  • 5 tablespoons unsalted butter, cubed
  • 1 small diced shallot
  • ¼ cup all-purpose flour
  • 3 cups milk
  • 1 cup chicken stock (can use vegetable stock)
  • ½ cup sour cream
  • salt and pepper to taste

garnishes

  • 2 cups shredded cheddar cheese
  • 4 trips crispy cooked bacon crumbled
  • 1 tablespoon sliced chives
  • 1/2 cup crispy onions or shallots, optional
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Instructions

  1. Preheat oven to 350˚F. Prick potatoes all over with a fork and place directly onto center oven rack, 2 inches apart. Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
  2. Remove potatoes from oven and cool until no longer steaming. Peel potatoes and dice.
  3. Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
  4. Add flour and continue to cook for 3 to 4 minutes.
  5. Stir in milk 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.
  6. Pour soup into a blender, blend soup until smooth, about 2 minutes.
  7. Pour soup back into pot and stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra ½ cup to cup of milk).
  8. Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced chives, and crispy shallots or onions, if using. Finish with more cracked black pepper and serve.

Notes

  • **Makes about 2 Quarts**
  • To Bake Potatoes in Microwave: Prick holes throughout potatoes with a fork and wrap each potato with a damp paper towel. Place potatoes on a plate and microwave for 5 to 8 minutes. Times will vary depending on strength of individual microwave.
  • Make Ahead: Store in an airtight container, in the refrigerator, for up to 3 days. To reheat: Pour soup into a pot and gently simmer over medium heat, stirring frequently, until heated through. Stir in additional milk, 1/2 cup at a time, to adjust consistency.
  • To Freeze: Cool completely and pour into a resealable plastic bag. Lay soup flat until completely frozen. Freeze for up to 3 months. To thaw and reheat: Place frozen bag of soup under running water until thawed. Pour soup into pot and simmer over medium heat, stirring frequently, until heated through. Stir in additional milk, 1/2 cup at a time, to adjust consistency. Add more salt and pepper as needed. 

Nutrition Information

Show Details
Calories 439kcal (22%) Carbohydrates 31g (10%) Protein 15g (30%) Fat 29g (45%) Saturated Fat 16g (80%) Cholesterol 73mg (24%) Sodium 378mg (16%) Potassium 677mg (19%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 756IU (15%) Vitamin C 7mg (8%) Calcium 339mg (34%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 439 kcal

% Daily Value*

Calories 439kcal 22%
Carbohydrates 31g 10%
Protein 15g 30%
Fat 29g 45%
Saturated Fat 16g 80%
Cholesterol 73mg 24%
Sodium 378mg 16%
Potassium 677mg 14%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 756IU 15%
Vitamin C 7mg 8%
Calcium 339mg 34%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

27 reviews
Excellent

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