One of my favorite things to make in the winter is my loaded baked potato soup recipe. I actually shared a version of my loaded potato soup last year that I like to make in the slow cooker. It’s my go to version when I don’t have the time for this one. But when I have the time (like I do today since we are iced in at home) I like to spend it cooking my favorite dishes. This loaded baked potato soup recipe has been a staple in my household for over ten years, and I hope you enjoy it as much as my family does.
Loaded Baked Potato Soup Recipe
One of the things I love the most about this recipe is that it makes a lot. I love to make it, eat it hot and fresh, and then save my leftovers for another delicious meal later. It’s such an awesome recipe, and the entire family will eat this. Perfect for cold weather days like we are having here today!
Loaded Baked Potato Soup Recipe
This recipe will take right at an hour to make, give or take, but it’s worth every minute. Here is what you will need:
- 8 medium baking potatoes (peeled and cubed)
- 8 cups milk
- 2 cups shredded cheddar cheese
- 1/2 medium chopped white onion
- bacon bits
- 8 oz. container of sour cream
- 1/2 cup flour
- 1/2 cup butter
- salt and pepper to taste
- green onion tops (optional for garnishment)
Loaded Baked Potato Soup
Place a large pot of water on the stove and add in the peeled and cubed potatoes. Get the water up to a boil, and then boil for 20 minutes, or until potatoes are cooked. Remove from heat and drain water. Place to the side.
In a medium pot over medium-high heat melt butter and sautee onion for 6 minutes. Add in the flour and using a whisk, mix well for 30 seconds to one minute.
Gradually start whisking in the milk, about 1/2 cup to a cup at a time, constantly stirring. You want to keep whisking and adding milk and stirring. Bring to a boil, and then turn heat down to medium and allow the mixture to simmer for 8-10 minutes until thickened.
Stir in the potatoes and cook for an additional 5 minutes. Add in the cheese, salt and pepper, sour cream, and stir well. Remove from heat and allow to cool slightly before serving.
Top with additional sour cream, cheese, and bacon bits if desired.
Here it is in an easy format so you can print it out and save it for later.
Loaded Baked Potato Soup
Ingredients
- 8 medium baking potatoes peeled and cubed
- 8 cups milk
- 2 cups shredded cheddar cheese
- 1/2 medium chopped white onion
- bacon bits
- 8 oz. container of sour cream
- 1/2 cup flour
- 1/2 cup butter
- salt and pepper to taste
Instructions
- Place a large pot of water on the stove and add in the peeled and cubed potatoes. Get the water up to a boil, and then boil for 20 minutes, or until potatoes are cooked. Remove from heat and drain water. Place to the side.
- In a medium pot over medium-high heat melt butter and sautee onion for 6 minutes. Add in the flour and using a whisk, mix well for 30 seconds to one minute.
- Gradually start whisking in the milk, about 1/2 cup to a cup at a time, constantly stirring. You want to keep whisking and adding milk and stirring. Bring to a boil, and then turn heat down to medium and allow the mixture to simmer for 8-10 minutes until thickened.
- Stir in the potatoes and cook for an additional 5 minutes. Add in the cheese, salt and pepper, sour cream and stir well. Remove from heat and allow to cool slightly before serving.
- Top with additional sour cream, cheese, and bacon bits if desired.
Nutrition
Loaded Baked Potato Soup Recipe
Don’t you just love soup recipes?
I am such a big fan of this loaded baked potato soup recipe that I can’t stop eating it after I make it. I would wager a bet that you will be the same way, so give it a try and let me know what you think!
