Potatoes have been one of my favorites since I can remember. They were also my first “vegetable”. I also love how versatile potatoes are. You can really put whatever you want into your potatoes and they will, most likely, still be good.
I know that it may not be cold where most of you are, unless you are in Colorado I hear it is still snowing!, but I would suggest turning up your AC and still making this soup because it is just too delicious not to. If you have never had a loaded baked potato soup before, you need to. It is all of the goodness of a baked potato made into a creamy and delicious soup.
Loaded Baked Potato Soup
Recipe type: Soup
Serves: 6-8
Ingredients
- 3 lbs small Yukon gold potatoes
- ⅔ cup all-purpose flour
- 6 cups low-fat milk
- 1 cup shredded cheddar cheese (divided)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup reduced-fat sour cream
- 1 cup chopped green onions (divided)
- 6 bacon slices (cooked & crumbled)
- salt (to taste)
Instructions
- Boil the potatoes in a large pot of water until soft (about 25 minutes).
- Set aside ½ pound of the cooked potatoes.
- Mash the remaining potatoes and set aside.
- Heat the flour in a large saucepan or pot over medium heat, then slowly add the milk, whisking until well blended.
- Continue to cook the milk over medium heat until thick and bubbly (about 8-10 minutes), stirring frequently.
- Add the mashed potatoes, ¾ cup cheese, salt and pepper and stir until the cheese is completely melted.
- Remove the soup from heat and stir in the sour cream and ½ cup green onions. Add additional salt to get desired taste.
- Return the soup to medium heat and continue to cook until heated through (about 10 minutes). Do not let the soup boil.
- Cut the reserved potatoes into small cubes and divide the soup into serving bowls.
- Top each bowl with a few potatoes, cheese, green onions and bacon bits to serve.
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That’s just comfort food at its best. It’s warmed up here, but you’re right, it’s worth cranking up the AC for this dish. Thanks for sharing it.
I want this right now!!!
It is chillier here today and I’m in the mood for soup. This reminds me of the baked potato soup served at Houstons, a chain restaurant that’s not in KC any longer. I would find out what day they planned to serve just so I wouldn’t miss it.
delicious looking soup combination
I love, love, love baked potato soup! Especially with all the fixings! Great recipe and photos, looks fabulous!
I didn’t think about the soup with baked potatoes.
It looks delicious. I feel hungry now.*^^*
Oooh your toppings look so good! Awesome photos too.
Who wouldn’t love this soup! I will tell you this is going to be an absolute winner in my home. My husband is going to love it! I also really like how you opted for the low fat milk and sour cream. We gotta try to cut those calories where we can
Thanks so much for sharing!!!!
Holly
You can visit me @ http://www.simplequintessentialcuisine.com/
This looks delicious!
This looks amazing! And for me, it’s perfect, it’s getting cold and I’m craving soups and stews.
That looks amazing – I am so craving a loaded baked potato right now!
this soup looks awesome! We have been on the hunt for a baked potato soup that really tastes as good as a loaded baked potato. This looks like it would be perfect.
This soup is just popping up everywhere! It looks delicious, I think I’ll make it soon.
Wow! This looks simply amazing. I’d love a bowl of this comforting soup on a rainy day like today. Bookmarked -thank you!
There is nothing more satisfying than a hot bowl of potato soup! I have never tried mixing sour cream into mine – I’m going to give that a try. Thanks!
I tried this recipe last night and figured I would leave some feedback. I guess I consider myself a novice cook – don’t cook much without recipes. There were a few things that were left out of this recipe that I had to improvise on. 1. How to you peel boiling hot potatoes? I decided to get an ice bath and then put them in there for about 10 seconds and the skin came off easily. Although i read something saying if you score the potatoes before you boil them they break in 2 pieces and its much easier. 2. After adding everything the soup was still bland to me. I decided to add just a little bit of bacon grease (healthy i know) to give it a little more of a kick. I would definitely recommend more seasoning of some kind, if anyone has a suggestion let me know. Overall the soup was pretty good, but honestly looked better than it tasted for me.
I usually keep the skins on the potatoes because it gives a bit of extra nutrients, but if you do not want the skins you should peel them before boiling; sorry about the confusion in the directions. The key thing to getting the flavors to pop is adding salt and pepper to your desired taste after the soup is made. Salt will bring out the flavors so that it will not be bland. Once again sorry for not explaining that in the directions. Hope that helps =)
I added Lawry’s Season Salt to the soup in addition to the salt and pepper. Also I used fresh ground pepper which is a little stronger. This helped a lot to make to the soup less bland. Hope this helps if you ever decide to make it again
Good point Tara. I looked over the recipe and it did seem to be missing a little something in the seasoning department. I think the author probably left it open on purpose for the rest of us to experiment and add our own touch.
Some flavor suggestions I might have are some salted (heaven forbid!) butter. A little goes a long way in making this taste more rich. This is along the lines of your bacon grease. The butter should meld well with the other dairy products in the dish.
Alot of the chain restaurant potato soups that you get have MSG added to them which isn’t so good for you but it does cause that craving for more at the end of the bowl. Along this vein, be sure to salt the water that you boil the potatoes in well. This is a much better way of getting the salt into the potatoes (this works for mashed potatoes as well) If you do it right, you should not have to add any salt when mashing the potatoes (for the soup or otherwise) later.
As for the peeling, you don’t necessarily have to peel them at all. It is “en vogue” to leave skins-on in mashed potatoes now a days and many loaded baked potato soups still have the skin in. Yukon gold potatoes have a nice delicate skin that break up pretty well during smashing and is quite yummy…just be sure to wash your potatoes before boiling.
I hope these ideas help improve this already yummy dish.
Well this is all kinds of awesome and seriously makes me wish the day would speed up so I could go make a big bowl immediately. Great color in the photos and thank you for using low-fat milk instead of cream. Every little bit helps
Potato soup is one of my favorite things to eat and loaded just makes it look so much better!
YUM YUM YUM! loaded bake potato soup is the perfect recipe for chilly october nights
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My college cafeteria made this a week or two ago as one of their soups, but their recipe did not look NEARLY as good as your recipe does! Wow, I’ll have to make this soon! Great entry!
-Brandon
http://www.theyummybits.com
Twitter @theyummybits
I made this for a family Christmas gathering where we all bring a crockpot of soup. My loaded baked potato soup was gone before all the guests had arrived. I’ve been ordered to bring TWO pots next year. YUMM!
Great recipe! Very easy to make, I will continue to make!
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I tried this recipe tonight for the first time and my husband and I loved it. He is a very picky eater and hates sour cream and he ate 2 bowls. It was perfect on such a cold Michigan night. Will be making again for sure.
Great to hear! Thanks for following!
Made for the family and they loved it. I did peel the potatoes and added a little chicken broth. The salt is what brings out the flavors, and dont forget to make extra bacon because it is yummy in the soup.
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My Husband LOVES this recipi and i have already given it to 2 of my friends
The recipe says to heat flour alone in the pan. This can’t be right! Am I supposed to add butter first and make a roux or am I supposed to heat the milk and then slowly add the flour?
haha it still amazes me how many people read mistyped recipes and don’t ever say a thing, yes you are supposed to add butter with the flour to make a roux, THANK YOU!
How much butter?
only about 2 or 3 tbsp
How much butter?
2-3 tbsp
Made this soup for dinner tonight and it was FABULOUS! The kids loved it too! Putting this one in my recipe book!
This recipe is amazing, but only if you add to it. It’s great for experimenting with and can be made for anyone to like. The first time I made it with my boyfriend it was really bland and I thought I did something wrong. I ended up adding a lot more cheese, salt, and sour cream to make it flavorful. But this recipe is definately worth keeping.
This is great advice for any home cook, as with any recipe, you need to always be sure to season to taste. I encourage everyone to use my recipes as a guideline, but keep TASTING as you cook, that is the best way to elevate your cooking.
I made this tonight for the first cool fall evening of the year and it was delicious! I did make just a couple of changes for our family’s needs. First, I halved all of the ingredients to make only 3-4 servings.
I also substituted 1 cup of half and half for 1 cup of milk because I needed to use it up. One note about my experience with this soup was that I usually never add salt to any recipe, but after reading the reviews did add it to this and I was glad I did. It added good flavor to the potatoes. This soup definitely rivals any potato soup I’ve had in a restaurant and I’ll be making it again soon! Thanks for another great recipe!
Great to hear!