There’s something undeniably comforting about a warm, creamy bowl of soup on a chilly evening. Today, I’m thrilled to share with you my recipe for Creamy Loaded Baked Potato Soup—a dish that combines the heartiness of a baked potato with the velvety smoothness of a perfectly crafted soup. This recipe is perfect for those cozy nights when you want something satisfying and delicious without spending hours in the kitchen. Plus, it’s a great option for quick family dinners or easy weeknight meals that everyone will love!
Why You’ll Love This Recipe
- A hearty, comforting soup that feels like a warm hug in a bowl
- Packed with flavorful ingredients like butter, cheese, and fresh herbs
- Easy to customize with your favorite toppings or add-ins
- Perfect for a quick family dinner or a special treat
Ingredients
Here’s what you’ll need to make this delicious Creamy Loaded Baked Potato Soup:
- 4 large russet potatoes, baked, peeled, and diced
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- 3 cups milk (whole milk preferred for creaminess)
- 1 cup chicken broth (low sodium)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese
- 4 green onions, sliced (for topping)
- Optional: extra cheese or chopped cooked turkey bacon for garnish
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of creating this mouthwatering soup:
- To begin, bake your potatoes. This can be done in advance and stored in the refrigerator until you’re ready to cook. Once they’re cool enough to handle, peel and dice them into bite-sized chunks. Set them aside while you build the soup base.
- In a large pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about one minute to eliminate the raw flour taste. This creates a roux, which will thicken the soup as it simmers. Slowly whisk in the milk and chicken broth, stirring constantly to avoid lumps.
- Next, add the onion powder, garlic powder, salt, and pepper. Allow the mixture to come to a gentle simmer, stirring frequently, until it begins to thicken—this should take about 5 to 7 minutes. Once the soup has thickened, stir in the diced baked potatoes.
- At this point, you can use a potato masher to lightly mash some of the potatoes, creating a creamy consistency while leaving plenty of chunks. If you prefer a very smooth soup, blend part of the mixture with an immersion blender, but don’t overdo it—this soup is meant to have texture.
- Reduce the heat to low, then stir in the sour cream and shredded cheddar cheese. Stir until the cheese is fully melted and the soup is smooth and creamy. Taste and adjust the seasoning as needed. Ladle into bowls and top with sliced green onions, additional cheese, or even a sprinkle of cooked turkey bacon if desired.
Pro Tips for Making the Recipe
Here are some helpful tips to ensure your Creamy Loaded Baked Potato Soup turns out perfectly every time:
- Bake your potatoes ahead of time: This step can be done a day in advance, making the soup quicker to prepare when you’re ready to cook.
- Don’t skip the roux: The butter and flour mixture is essential for creating a smooth, creamy base for the soup.
- Use high-quality cheese: For the best flavor, choose a sharp cheddar cheese that will melt beautifully and add a rich, tangy taste to the soup.
- Customize to your taste: Add cooked bacon, diced ham, or a sprinkle of chives to make the soup your own.
How to Serve
Serving this soup is all about creating a fun and inviting experience. Here are a few ideas for how to present it:
- Top it off: Add a dollop of sour cream, a sprinkle of shredded cheese, and a few slices of green onions for a colorful, appetizing look.
- Add some crunch: Sprinkle crushed crackers or crispy bacon bits on top for added texture.
- Pair with sides: Serve the soup alongside a fresh green salad, crusty bread, or a side of roasted vegetables for a well-rounded meal.
Make Ahead and Storage
One of the best things about this soup is how well it holds up when made ahead of time. Here’s how to store it:
- Refrigerate: Allow the soup to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed to restore creaminess.
- Freeze: While the soup can be frozen, the texture may change slightly due to the dairy content. For best results, freeze without the sour cream and cheese, then stir them in after reheating.
And there you have it—a delicious, comforting Creamy Loaded Baked Potato Soup that’s sure to become a family favorite. Whether you’re looking for a quick weeknight dinner or a cozy meal to enjoy on a chilly evening, this recipe delivers. So go ahead, grab a spoon, and savor the warmth and flavor of this incredible soup!
Creamy Loaded Baked Potato Soup for the Ultimate Cozy Meal
Ingredients
- 4 large russet potatoes baked, peeled, and diced
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- 3 cups milk whole milk preferred for creaminess
- 1 cup chicken broth low sodium
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese
- 4 green onions sliced (for topping)
- Optional: extra cheese or chopped cooked turkey bacon for garnish
Instructions
- Bake the potatoes in advance, then peel and dice them into bite-sized chunks. Set aside.
- Melt butter in a large pot over medium heat. Whisk in flour to make a roux, cooking for 1 minute.
- Slowly whisk in milk and chicken broth, stirring constantly to avoid lumps. Add onion powder, garlic powder, salt, and pepper.
- Simmer until the mixture thickens, then stir in the diced potatoes. Use a potato masher for desired consistency.
- Reduce heat to low, stir in sour cream and cheddar cheese until melted and smooth. Adjust seasoning as needed.
- Ladle into bowls and top with green onions, additional cheese, or cooked turkey bacon if desired.
