Hi guys! We’ve know we’ve been MIA since around the end of the holidays, but we both needed a lil break to revamp for the new year! We’re back though and kicking things off with this Loaded Baked Potato Soup! I love winter because I basically consider it soup season and I LOVE LOVE LOVE soup. Soups are just so darn comforting and I can eat them for every meal.
Today we’ve turned a classic dish of baked potato into our Loaded Baked Potato Soup! We know this isn’t anything new, but we love this hearty soup so much and wanted to add our version into the mix. One of my favorite things about this soup is going crazy on the toppings. Seriously. I love adding tons of cheese, chives, and bacon on top of mine, pretty typical…BUT I also love adding crispy fried shallots! It adds a great texture contrast to the rest of the dish and you can buy them pre-made in bags or jars at almost any asian grocery. This soup is so easy and extra satisfying! Enjoy! xx, Jenny
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Loaded Baked Potato Soup
INGREDIENTS
- 4 russet potatoes (about 1 1/2 pounds), scrubbed clean
- 5 tablespoons unsalted butter, cubed
- 1 small diced shallot
- ¼ cup all-purpose flour
- 3 cups milk
- 1 cup chicken stock (can use vegetable stock)
- ½ cup sour cream
- salt and pepper to taste
garnishes
- 2 cups shredded cheddar cheese
- 4 strips crispy cooked bacon crumbled
- 1 tablespoon sliced chives
- 1/2 cup crispy onions or shallots, optional
Recipe instruction visual controls:
INSTRUCTIONS
- Preheat oven to 350˚F. Prick potatoes all over with a fork and place directly onto center oven rack, 2 inches apart.
- Bake potatoes until fork tender, 1 hour to 1 hour 15 minutes.
- Remove potatoes from oven and cool until no longer steaming. Peel potatoes and dice.
- Place a large pot over medium heat and melt butter. Add shallots and saute for 2 to 3 minutes. Season with salt and pepper.
- Add flour and continue to cook for 3 to 4 minutes.
- Stir in milk and stock until no lumps remain and continue to simmer until mixture thickens enough to coat the back of a wooden spoon. Stir in potatoes, season with salt and pepper and simmer for 5 to 6 minutes.
- Pour soup into a blender, blend soup until smooth, about 2 minutes.
- Pour soup back into pot and stir in sour cream and adjust seasonings. (If soup is too thick, stir in an extra ½ cup to cup of milk).
- Ladle soup into bowls and top with a bunch of shredded cheese, crumbled bacon, sliced chives, and crispy shallots or onions, if using. Finish with more cracked black pepper and serve.
NOTES
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I made this soup for my boyfriend and he raved about it to his buddies at work. Now their wives and girlfriends are wanting the recipe. I turned them on to the Yummly app and you would have thought I bought them a new car!! I used the left over potato from making potato skins and the soup was amazing. Thanks for the recipe. It’s a hit in my house and evidently many others!!
I love this recipe as it has all the ingrediants that I am used to in a Potato soup. I only have one question though. Why do you add all the potatos and and make the soup creamy. Every recipe I have made or eaten has left chunks of potatoes which to me is necessary for soup. As it stands it would be a Cream of Potato soup. I usually will try a recipe as written first then if I feel it needs tweaks to my taste then change it. Btw I do love your site.
I like the baked potato soup smooth because you get a lot of nice texture contrast from the toppings, but it’s really just a matter to preference.
can this soup be frozen?
I only blended half of the potatoes to get the creamy texture and still get that bite into a piece of one
Can i steam the potatoes instead of putting them in the oven?
yes!
After completed, can this put in a crock pot to keep warm?
yes! Depending on how long it’s in the crock pot though, a little more liquid may need to be added before serving.
Needed to make this non-dairy. Used avocado oil instead of butter and tofu “sour cream”. Did NOT peel the potatoes, why would you when the nutrients are in the skin. Also used vegetable broth instead of milk. It is delicious – will top with non dairy style cheddar cheese, chives and
crispy shallots and a bacon substitute.
What temp on oven?
350F!
Just made it over the weekend