Get the Recipe: Loaded Baked Potato Soup
A hearty and delicious loaded baked potato soup, flavoured with green onion and sour cream. Enjoy the flavours of loaded baked potatoes in soup form!
Ingredients
Soup:
- 5 Tablespoons butter, salted or unsalted
- 1/4 cup all-purpose flour
- 2 cups milk, any variety or fat content
- 1 teaspoon salt
- 1 1/2 cups chicken broth, or vegetable brot
- 4 cups Russet (baking) potatoes, diced, peel or un-peeled *see Note 1 below
- 1/4 cup green onion, chopped and well packed (plus more for garnish)
- 1/2 cup sour cream, any fat content or fat free variety
- Additional salt and freshly ground pepper, as needed
Garnish:
- 1/3 cup cheddar cheese, grated
- Additional green onion, chopped
Instructions
- In a large pot on the stovetop, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 1 minute. Add the milk and chicken broth and stir to combine. Add the potatoes, salt and green onion and stir to combine. Bring mixture to a boil, then immediately reduce heat to a bit below medium-low. Cook, stirring regularly, until potatoes are tender, about 15-20 minutes. **Stir regularly to avoid the potatoes sticking to the bottom of the pan. Lower the heat a bit under the pot if it seems to be boiling too vigorously.
- Once potatoes are tender, still in sour cream and cook another couple of minutes to warm through. Taste soup and add additional salt as needed. If your soup tastes a bit bland, it needs salt! A little freshly ground pepper is nice, as well. (If you soup is a bit too thick for your liking, or to stretch it a little bit further, thin with. bit more broth or milk).
- Top tip! Soups, in general, need generous salting and this one especially, since there is a large amount of (unseasoned) milk in this soup.
- Serve warm topped with additional chopped green onion and some grated cheddar cheese.
Notes
Note 1: You can use yellow-fleshed or white potatoes if that's all you have on hand. They will take longer to cook to tender and your soup will be a little less creamy, as they don't break down as well as baking potatoes do.
Variations
- You can tweak the ratio of milk to broth in this soup or even use all milk if you like. Adjust to your taste or based on what you have on hand.
- For a gluten-free version of this baked potato soup, skip the flour at the start and thicken the soup with a cornstarch slurry (2 Tablespoons of cornstarch mixed with 2 Tablespoons of cold water) at the end of cooking.
- If you'd like to add bacon to the mix, fry the bacon in the soup pot at the start of the recipe, then remove it to a plate. Discard the fat and wipe the pot before starting the rest of the recipe. Stir the bacon into the soup at the end of cooking and/or use some for a garnish.
Storing and freezing
Leftover soup stores well in the fridge. It does appear to thicken up, but once re-heated is a nice creamy consistency again. Add a splash of milk to thin if necessary. Cream soups don't freeze well, unfortunately, as they are often grainy once defrosted. This one is best enjoyed cooked fresh or re-heated from the fridge. Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You'll also find step-by-step photos that you might find helpful.Serving: 1serving, Calories: 408kcal, Carbohydrates: 42g, Protein: 12g, Fat: 22g, Saturated Fat: 14g, Cholesterol: 64mg, Sodium: 1170mg, Potassium: 960mg, Fiber: 2g, Sugar: 7g, Vitamin A: 926IU, Vitamin C: 16mg, Calcium: 289mg, Iron: 2mg
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