Easy Loaded Baked Potato Soup
Rich and creamy, this Baked Potato Soup will satisfy any hungry crowd!
Servings: 10
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
Nutritional information does not include the optional toppings.
Nutrition
Calories: 250kcal · Carbohydrates: 21g · Protein: 10g · Fat: 15g · Saturated Fat: 8g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Cholesterol: 50mg · Sodium: 569mg · Potassium: 433mg · Fiber: 0.4g · Sugar: 13g · Vitamin A: 660IU · Vitamin C: 1mg · Calcium: 340mg · Iron: 1mg
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