Loaded Baked Potato Soup
User Reviews
5
Loaded Baked Potato Soup
Description
This soup starts by baking whole russet potatoes until tender and then peeling and dicing them. Butter and shallots are sautéed to form a flavorful base before adding flour to thicken. Milk and chicken stock are stirred in and simmered, then the diced potatoes are added back and simmered further. The soup is blended until smooth, then mixed with sour cream for creaminess and a slight tang.
The final dish is served topped with shredded cheddar cheese, crumbled crispy bacon, fresh sliced chives, and optionally crispy shallots or onions to add contrasting textures and savory notes. The savory bacon and sharp cheddar enrich the soup’s comforting profile, while chives provide brightness.
Besides oven baking potatoes, the recipe includes a microwave method to speed preparation. The soup can be made in advance and reheated gently with added milk to adjust consistency. It freezes well when cooled and sealed flat in bags, thawed under running water, then reheated. Adjust seasoning after reheating.
Ingredients
- 4 russet potato about 1 1/2 pounds, scrubbed clean
- 5 tablespoons unsalted butter cubed
- 1 shallot small diced
- ¼ cup all-purpose flour
- 3 cups milk
- 1 cup chicken stock (can use vegetable stock)
- ½ cup sour cream
- salt to taste
- black pepper to taste
garnishes
- 2 cups cheddar cheese shredded
- 4 trips Bacon crumbled, crispy, cooked
- 1 tablespoon chives sliced
- 1/2 cup onion crispy or shallots, optional
Instructions
- 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.
- Remove potatoes from oven and cool until no longer steaming. 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 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.
- Pour soup into a blender, blend soup until smooth, about 2 minutes.
- 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).
- 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
- Potatoes can be baked in the microwave by wrapping with a damp paper towel and microwaving 5 to 8 minutes depending on microwave power.
- Store leftover soup in an airtight container refrigerated up to 3 days; reheat gently while stirring and add milk to adjust thickness.
- For freezing, cool soup completely, store flat in resealable bags for up to 3 months; thaw under running water before reheating slowly with added milk if needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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