Loaded baked potato soup is the ultimate comfort food, even if you love soup season as much as I do, you will not only love this soup but find it super easy to whip up! I love to double the batch of this recipe and keep some leftovers in the freezer, just make sure when your re-heating you follow the instructions listed below in my notes.
For storing and transporting this soup I used my Rubbermaid EasyFindLids Antimicrobial Food Storage Containers. They are not only space saving but also keeps my kitchen super organized! The lids and bases snap together, bases nest together, and one lid fits multiple bases, it’s seriously a win win! And the best part is the SilverShield® provide 24/7 antimicrobial product protection to resist odor-causing bacterial growth! And the cherry on top is they’re BPA-free, freezer-safe, top-rack dishwasher-safe, & microwave-safe for reheating.
You’ll end up making this loaded baked potato soup a couple times a week! Guilty as charged, I made this soup 3 times this week, not only is it so easy and I had all the ingredients on hand but it was SO comforting!
DID YOU MAKE THIS DISH?
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Loaded Baked Potato Soup
Ingredients
- 4 tbsp butter
- 1 med onion diced
- 3 large russet potatoes diced with or without skin
- 3 tbsp flour
- 4 cups milk
- 2 cups veggie broth or chicken
- 2 cloves of garlic minced
- 1 tsp smoked paprika
- salt and pepper to taste
Toppings
- sour cream
- bacon
- scallions or chives
- yellow cheddar cheese
Instructions
- In a large pot, heat up butter on med heat, add in the onions and cook for 3 mins until there translucent. Season with salt, pepper and smoked paprika.
- Stir in the flour and cook it for about a minute. Whisk in the milk and broth in slowly until the flour has nicely melted into it and there’s no clumps, add in the diced potatoes and garlic. Place a lid on the pot and lower the heat, bring the soup to a low boil and cook for 15 mins.
- Transfer half of the soup into a blender, blend until smooth and add it back into the pot. Serve with a dollop of sour cream, cheddar cheese and chives or bacon. Enjoy!
Notes
- If at any point the soup is too thick for you (especially when reheating it), add in some broth until your desired consistency is reached.
- I highly recommend reheating this soup on a low heat and stirring it often.
