Loaded Baked Potato Soup
User Reviews
4.7
Loaded Baked Potato Soup
Description
This Loaded Baked Potato Soup recipe begins by baking medium russet potatoes until soft, then scooping out the flesh, which is diced if cooled. The soup base is made by creating a roux with butter and flour, cooked lightly before whisking in milk to build a creamy broth. Diced potato flesh is folded in along with shredded sharp cheddar, sour cream, and finely chopped green onions. The soup is seasoned with salt and pepper for balance.
The baked potatoes add a genuine baked potato flavor and body to the soup, while cheddar cheese and sour cream enrich it with creamy, tangy notes. The combination of textures from the smooth soup and diced potato pieces lends a hearty mouthfeel. Additional toppings like cheese, sour cream, green onions, and crumbled bacon can be added individually at serving.
The soup fits well as a filling main course in cooler weather and can be prepared partially in advance using pre-baked or refrigerated potatoes. Adding cooked, diced chicken is an option to boost protein content after cheese melts.
Ingredients
Soup:
- 4 to 5 to 5 russet potato medium, baking (see note
- 4 tablespoons butter
- ½ cup all-purpose flour divided
- 6 cups milk I use 2%
- 2 teaspoons salt I use coarse, kosher salt
- ¼ teaspoon black pepper ground
- ¾ cup cheddar cheese shredded sharp
- 3 to 4 to 4 green onions finely chopped
- ⅓ cup sour cream light
Toppings:
- sour cream
- cheddar cheese shredded
- green onion chopped
- cooked crumbled bacon
Instructions
- For the baked potatoes, preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes on a foil-lined baking sheet and bake for 45-60 minutes, until tender. Potatoes can also be "baked" in the Instant Pot: add 1 cup water and trivet/basket, add potatoes, secure lid, cook on high pressure for 12 minutes, naturally release the pressure.
- Remove the potatoes from the oven/Instant Pot and let them sit for about 20 minutes, until they are cool enough to handle (the potatoes can be baked several days in advance and refrigerated).
- Cut the potatoes in half and scoop out the insides of the potatoes. If the potatoes have been chilled, dice the flesh of the potatoes into 1/2-inch pieces.
- For the soup, in a 4-quart or larger pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, until lightly browned, 2-3 minutes.
- In a liquid measuring cup (or blender), whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot in several additions. Whisk to combine each addition of milk fully before adding more. Cook until the soup is bubbling and slightly thickened, about 5-10 minutes, stirring often.
- Stir in the potato chunks and salt and pepper. Use a potato masher to break up the chunks of potatoes into smaller pieces.
- Whisk in the cheddar cheese and stir over medium-low heat until completely melted. Stir in the green onions and sour cream.
- Serve with additional toppings. The soup will thicken more as it cools.
Notes
- Use about 6 cups of cooked, diced potatoes, roughly 4-5 medium russet potatoes by weight.
- You can add cooked, diced chicken to the soup after the cheese is melted for more protein.
- Nutrition facts exclude optional toppings, as these are added according to personal preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 382kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 45mg | 15% |
| Sodium | 996mg | 42% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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