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Loaded Baked Potato Soup

A warm and comforting soup made with large baking potatoes, rich butter, creamy milk, and topped with cheddar cheese and scallions, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 1300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large baking potatoes, peeled and diced
  • 1/2 cup butter For richness
  • 1/2 cup all-purpose flour To thicken the soup
  • 4 cups chicken or vegetable broth For depth of flavor
  • 2 cups milk For creaminess
  • 1 cup shredded cheddar cheese Makes it cheesy
  • 1/2 cup sour cream Adds a pleasant tang
  • 1/4 cup chopped scallions For garnish and flavor
  • to taste salt and pepper
Optional toppings
  • crumbled bacon Optional topping
  • additional cheese Optional topping
  • chives Optional topping

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Allow it to become bubbly, but do not let it brown.
  2. Whisk in the flour and cook for 1-2 minutes until it turns a light golden color, creating a roux.
  3. Gradually add the chicken or vegetable broth, stirring constantly to prevent lumps. Continue stirring until the mixture thickens slightly.
  4. Add the diced potatoes and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes or until the potatoes are tender.
  5. Stir in the milk, shredded cheddar cheese, and sour cream, continuing to stir until the cheese is melted and the soup is creamy.
  6. Season the soup with salt and pepper to taste.
  7. Serve hot, garnished with chopped scallions and any optional toppings you desire.

Notes

This soup is perfect for chilly nights and is a hit at potlucks. Store leftovers in the fridge for up to three days or freeze for up to three months. Reheat gently on the stovetop or in the microwave.