Loaded Baked Potato Soup
Creamy and flavorful, this Loaded Baked Potato Soup tastes like it came from your favorite bistro. It's perfect for fall and winter, and makes a great lunch or easy dinner.
Servings: 6
Calories: 425kcal
Ingredients
- 4 large Yukon gold potatoes
- 2 tablespoons butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup half and half
- 4 cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Toppings:
- ½ cup shredded cheddar cheese, for serving, optional
- 6 slices bacon, cooked and crumbled, for serving
- 2 green onions, finely chopped, for serving
- sour cream, for serving
Instructions
- Preheat oven to 400°F.
- Wash and dry the potatoes.
- Place potatoes on parchment paper lined baking sheet and prick each potato several times with a fork.
- Bake the potatoes until tender, about 1 hour. Remove potatoes from oven, let cool slightly, and then peel and mash.
- In a Dutch oven or soup pot, melt the butter over medium heat. Add the chopped onions and cook for about 4 to 5 minutes or until softened, frequently stirring, then add the minced garlic and cook for an additional minute.
- Whisk in the flour until smooth. Reduce heat to medium-low and continue whisking.
- Slowly whisk in the milk and half-and-half. Keep whisking until smooth.
- Gradually add the broth while whisking. Season with salt and pepper.
- Add in the mashed potatoes and increase the heat to high. Just before the soup starts to boil, reduce the heat to medium-low and let the potato soup simmer for 10 minutes.
- Remove from the heat and blend the soup in a blender to a smooth and creamy texture. You can use an immersion blender or a high powered blender to blend the soup.
- Transfer the soup back to the pot and stir in 1 cup shredded cheddar cheese; continue to stir until completely melted.
- Serve the soup hot, in individual bowls, topped with plenty of additional cheese, bacon, green onions, and sour cream.
Notes
- Storing: Homemade baked potato soup will keep in the refrigerator for 3 - 5 days. Cover it well or transfer it to airtight containers to keep it as fresh as possible. Do not freeze this soup, or it may separate and become watery.
- Reheating: To reheat the soup, place the desired amount into a saucepan or soup pot. Heat it over medium heat, but don't let it boil. Stir it often while it heats so that the cheese and potatoes in the soup don't stick to the bottom and scorch.
- Potatoes: You can use any variety of baking potatoes, such as russet, Yukon gold, or white potatoes. The key is to make sure they are baked until they are very tender, so they can be mashed and added to the soup easily. Avoid waxy potatoes like fingerling potatoes, which tend to become gummy when blended.
- Broth: You can use chicken or vegetable broth, depending on your preference. Chicken broth will give the soup a rich, savory flavor, while vegetable broth will make it more neutral and suitable for vegetarians.
- Seasoning: This basic recipe can be dressed up with your favorite seasonings, such as dried thyme, basil, or rosemary, for extra flavor.
- Toppings: You can also add other toppings such as diced jalapenos, chopped chives, or croutons for extra flavor and texture. The sky's the limit!
Nutrition
Calories: 425kcal | Carbohydrates: 29g | Protein: 15g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 1423mg | Potassium: 694mg | Fiber: 3g | Sugar: 7g | Vitamin A: 994IU | Vitamin C: 25mg | Calcium: 317mg | Iron: 1mg