Homemade Loaded Baked Potato Soup Recipe
Loaded baked potato soup is one of my favorite soups ever, I enjoy so much especially when I’m looking for something rich, filling and easy to make and won’t take much time.
I know there are many like me or those who love loaded baked potato soup more than I do but unfortunately don’t know how to make it for themselves or their families. I have put together the quickest loaded baked potato soup recipe for you. After this recipe, you should become really good at making this awesomeness and would even fall in love more with it.
Homemade Loaded Baked Potato Soup Recipe
Loaded baked potato soup is one of the most enjoyable potato soups ever, this simple to follow recipe is meant to help you make some at home in a matter of minutes.
Equipment
- Large pot or Dutch oven
- medium saucepan
- Whisk
- Potato masher or immersion blender
- Ladle for serving
Ingredients
For the Soup:
- 4 large russet potatoes baked and peeled
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
For Toppings:
- 1/2 cup cooked and crumbled bacon
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 green onions chopped
- Optional: Hot sauce or diced jalapeños for a spicy kick
Instructions
Prepare the Potatoes:
- Bake the potatoes in advance (either in the oven at 400°F for 45-50 minutes or in the microwave for 10-12 minutes). Let them cool slightly, peel, and roughly mash them. Set aside.
Make the Base:
- In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour to create a roux. Stir continuously for 1-2 minutes until the mixture turns golden and no raw flour smell remains.
Add the Liquids:
- Gradually whisk in the chicken or vegetable broth, followed by the milk and heavy cream. Keep stirring to ensure no lumps form.
Season and Simmer:
- Add the garlic powder, onion powder, salt, and pepper. Bring the mixture to a gentle simmer.
Incorporate Potatoes and Cheese:
- Stir in the mashed potatoes. Use an immersion blender if you prefer a smoother soup or leave some chunks for texture. Add 1 cup of shredded cheddar cheese, stirring until fully melted and incorporated.
Adjust Consistency:
- If the soup is too thick, add more broth or milk until your desired consistency is achieved.
Serve:
- Ladle the soup into bowls. Top with crumbled bacon, additional shredded cheese, sour cream, and chopped green onions.
Notes
To make it vegetarian, replace bacon with plant-based alternatives and use vegetable broth.
Nutrition
Calories: 450kcal
Tried this recipe?Let us know how it was!
