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
Hungry for more?
Loaded Baked Potato Soup
- 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
- 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:
- 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.