Loaded Baked Potato Soup
Servings:
10–12 servings (about 1½ to 2 cups per person)
Ingredients:
Main Soup Base:
- 6 large russet potatoes (about 5–6 lbs), baked, peeled, and diced
- 1 stick (½ cup) unsalted butter
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- ½ cup all-purpose flour
- 8 cups whole milk (or half-and-half for richer flavor)
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 2 cups sour cream
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for depth)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Cheesy Goodness:
- 3 cups sharp cheddar cheese, shredded (plus more for topping)
- 1 cup mozzarella cheese, shredded
Loaded Toppings (optional but recommended):
- 1 lb bacon, cooked and crumbled
- 1 bunch green onions, chopped
- Extra shredded cheddar
- Sour cream
- Chives (for garnish)
Instructions:
1. Bake the Potatoes
- Preheat oven to 400°F (200°C).
- Scrub the potatoes, prick them with a fork, and bake directly on the rack for 1 hour until tender.
- Let cool slightly, then peel and dice into chunks. Set aside.
2. Make the Base
- In a large soup pot or Dutch oven, melt butter over medium heat.
- Add diced onions and sauté until soft (about 5–7 minutes).
- Add minced garlic and cook for 1 more minute.
3. Thicken It Up
- Sprinkle the flour over the onion mixture and stir well to form a roux. Cook 2–3 minutes to get rid of the raw flour taste.
- Gradually whisk in the milk and broth, stirring constantly to avoid lumps.
4. Simmer and Add Potatoes
- Bring the mixture to a gentle simmer (not a boil).
- Stir in the diced baked potatoes and season with salt, pepper, paprika, garlic powder, and onion powder.
- Simmer for 15–20 minutes, stirring occasionally. Some of the potatoes will break down and thicken the soup — that’s what you want!
5. Make It Creamy and Cheesy
- Add sour cream and shredded cheeses. Stir until melted and smooth.
- Adjust seasoning if needed (salt, pepper, etc.).
6. Serve and Load It Up
- Ladle soup into bowls and top with your favorite toppings: bacon, green onions, shredded cheese, sour cream, and chives.
Variations:
- Vegetarian: Use vegetable broth and skip the bacon.
- Chunky or Smooth: Mash some of the potatoes for a thicker soup, or blend a portion with an immersion blender.
- Spicy Kick: Add diced jalapeños or a few dashes of hot sauce.
Storage Tips:
- Fridge: Keeps well for 4–5 days in the refrigerator.
- Freezer: Freeze in airtight containers for up to 3 months (note: texture may change slightly due to dairy).