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Rich and creamy, this Easy Loaded Baked Potato Soup will satisfy any hungry crowd that pulls up a chair at your table.
Easy Loaded Baked Potato Soup
This soup is one of the most satisfying soups I make and it’s been a kid-favorite for many years now. One of my favorite things about this recipe is that it can easily be doubled to serve a crowd.
In this recipe, loaded baked potatoes full of cheese, bacon, and sour cream are transformed into a creamy soup, you can’t go wrong!
When making baked potatoes, I like to bake a tray of extra potatoes to be able to make this soup or loaded baked potato dip for the weekend. Cooking ahead with recipes that use similar ingredients is such a time and money-saving trick.
Loaded baked potato soup is delicious with the usual toppings of bacon, cheese, sour cream, and green onions. But feel free to add other toppings of your choice.
Steamed broccoli florets are delicious and bbq shredded pork is quite tasty too. Stir in a few spoonfuls of corn dip for another awesome variation.
The key to this recipe and any other cream-based recipe is to gently simmer. You absolutely do not want to boil your milk.
Getting the milk too hot is what causes those little clumps or curd-like appearance to the soup. It will still be edible, but it won’t be as pretty and the texture isn’t the most desirable. Skim milk with less fat will curdle more quickly than whole milk.
Easy Baked Potato Soup
Ingredients
- potatoes: Russets, Yukons, yellows, or reds
- all-purpose flour or brown-rice flour for gluten-free
- milk
- kosher salt
- freshly cracked black pepper
- sour cream
Loaded Potato Soup Toppings
- bacon
- chives or green onions
- shredded cheddar cheese
- sour cream
Instructions
- Bake the potatoes and let them cool completely. Slice them in half and use a large spoon to scoop out as much of the flesh as possible. Discard the skins and roughly mash the potatoes a few times, leaving plenty of large bite-size chunks.
- In the bottom of a large soup pot or dutch oven, combine the flour and about 2 cups of milk. Whisk to combine and then slowly stir in the rest of the milk. Cook over medium heat, for about 5 – 10 minutes, until the mixture thickens slightly.
- Add the potatoes, salt, and pepper to the pot. Reduce the heat to low. Cook the soup without boiling at all, stirring frequently, for about 10 minutes. Stir in the sour cream and cook for about 3 more minutes. Taste and adjust the salt and pepper to taste.
- Ladle the warm soup into bowls and top with bacon, cheese, chives, and/or sour cream, if desired.
Soups and Stir Fry
Soups and stir fry recipes are easy and full of flavor, perfect for when you are going to have a table full of people.
This Zucchini Stir Fry with Chicken is an easy dinner that delivers a whole lot of great flavor. Served on its own or over rice or noodles, we all really enjoy this meal.
Steak Stir Fry with Mushrooms is everything you love about steak smothered in mushrooms and onions but quick, easy, in just one pan.
In this white chicken chili with corn, tender chunks of chicken, creamy cannellini beans, and sweet corn all swim in a velvety, spiced broth that’s just begging to be devoured.
Some days call for a body and soul-warming soup. Vegetable soup with chicken and potatoes is a bowl full of goodness you will savor.
This hearty, rich, and creamy soup is generously filled with tender potatoes and spicy andouille sausage. There’s a wonderful, lingering heat in each bowl of Cajun potato soup.
Easy Loaded Baked Potato Soup
Ingredients
- 5 pounds baked potatoes Russets, Yukons, yellows, or reds
- ¾ cup all-purpose flour
- 10 cups milk adjust with more as needed
- 2 teaspoons kosher salt adjust to taste
- 1 teaspoon freshly cracked black pepper adjust to taste
- 1½ cups sour cream
Loaded Potato Soup Toppings
- ½ pound bacon cooked and crumbled
- ½ cup thinly sliced chives or green onions
- 1½ cups shredded cheddar cheese
- ½ cup sour cream
Instructions
- Bake the potatoes and let them cool completely. Slice them in half and use a large spoon to scoop out as much of the flesh as possible. Discard the skins and roughly mash the potatoes a few times, leaving plenty of large bite-size chunks.
- In the bottom of a large soup pot or dutch oven, combine the flour and about 2 cups of milk. Whisk to combine and then slowly stir in the rest of the milk. Cook over medium heat, for about 5 – 10 minutes, until the mixture thickens slightly.
- Add the potatoes, salt, and pepper to the pot. Reduce the heat to low. Cook the soup without boiling at all, stirring frequently, for about 10 minutes. Stir in the sour cream and cook for about 3 more minutes. Taste and adjust the salt and pepper to taste.
- Ladle the warm soup into bowls and top with bacon, cheese, chives, and/or sour cream, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
