Loaded Baked Potato Soup
Try this Loaded Baked Potato Soup recipe.
Try this Loaded Baked Potato Soup recipe.
- shredded cheese
- 2 teaspoons salt
- 1/2 teaspoon pepper
- sour cream
- 1/2 cup green onions chopped
- 1/2 cup light sour cream
- 4 tablespoons unsalted butter
- chopped green onion
- 3/4 cup shredded sharp cheddar cheese
- 4-5 medium russet potatoes
- 1/2 cup all-purpose flour divided
- 6 cups milk ( i used 2%)
- chopped cooked bacon pieces
- Carbohydrate 79.0182322699738 g
- Cholesterol 371.397863703715 mg
- Fat 128.745811050082 g
- Fiber 8.9016073921012 g
- Protein 63.6462841274558 g
- Saturated Fat 79.7115282717459 g
- Serving Size 1 1 recipe (701g)
- Sodium 2911.82357683948 mg
- Sugar 70.1166248778726 g
- Trans Fat 8.55209083840695 g
- Calories 1708 calories
Step-by-step
- Preheat oven to 400 degrees F.
- Prick the potatoes all over with a fork and then place on a baking sheet.
- Bake for 1 hour.
- Remove from oven, and let sit until cool enough to handle.
- Scoop the insides of the potatoes into a large bowl, discarding the peels.
- Take a knife and break apart the potatoes into small chunks.
- In a large dutch oven or pot, melt the butter.
- Add ½ cup of flour into the pot and whisk into the butter.
- Cook, and whisk constantly for 2 minutes, or until golden brown.
- Whisk in the milk and the rest of the flour.
- Cook until thick and bubbly, about 10 or so minutes.
- Mix in the potato chunks.
- Whisk in the salt, pepper and cheddar cheese.
- Continue to whisk until cheese is melted.
- Remove from heat, then stir in sour cream and green onions.
- Serve immediately.
- Garnish with extra sour cream, cheese, green onion and bacon, as desired.
My Comfort Food Confession: Loaded Baked Potato Soup
There's something incredibly comforting about a bowl of creamy, cheesy potato soup, especially on a chilly evening. And let me tell you, this Loaded Baked Potato Soup is the epitome of comfort food. It's rich, decadent, and surprisingly easy to make. I've been perfecting this recipe for years, tweaking it to suit my own taste preferences, and I'm thrilled to finally share it with you.
I'm a busy working mom, juggling a demanding career and the never-ending to-do list that comes with raising a family. Finding time to cook can sometimes feel like an impossible task. But this recipe? It's a lifesaver. It's quick enough to whip up on a weeknight, yet satisfying enough to feel like a real treat. The beauty of this soup lies in its simplicity. It’s not overly complicated, requiring only basic ingredients and a bit of patience while the potatoes bake.
The aroma that wafts from the oven as the potatoes roast is simply divine – a subtle sweetness combined with the earthy scent of the potatoes themselves. Once baked, the creamy texture of the potatoes is unparalleled; the fluffy interior melts into the soup, creating a velvety, dreamy consistency. Then comes the cheese. Oh, the cheese! The sharp cheddar melts seamlessly into the creamy base, adding a tangy sharpness that perfectly complements the richness of the potatoes and butter.
The addition of sour cream and green onions brings a delightful freshness to the richness of the soup. They add a contrasting coolness that balances the warmth of the potatoes and the sharpness of the cheese, creating a truly harmonious flavor profile. To elevate it further, I love to garnish with crispy bacon bits – a salty, smoky contrast that adds a perfect textural element.
But the real magic of this soup isn't just in its taste. It's also in the memories it conjures. It reminds me of cozy nights spent with my family, laughter echoing around the dining table as we savor each spoonful. It's the kind of food that evokes feelings of warmth, happiness, and togetherness.
I encourage you to give this recipe a try. It's a guaranteed crowd-pleaser, perfect for family dinners, potlucks, or even a quiet night in with a good book. And who knows, it might just become your new go-to comfort food, just like it has for me.
Tips and Variations:
• For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
• Feel free to experiment with different cheeses. Gruyere, Monterey Jack, or even a blend of cheeses would all be delicious additions.
• If you don't have fresh green onions, you can use dried chives or scallions instead.
• To make this soup vegetarian, simply omit the bacon.
• For a thicker soup, use less milk or add a tablespoon or two of cornstarch.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
So, what are you waiting for? Grab your ingredients, and let's get cooking! Enjoy this incredibly satisfying and comforting Loaded Baked Potato Soup.
