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Loaded baked potato soup


I used to be so shocked at how rapidly this consolation meals recipe got here collectively. This oh-so-creamy and wealthy, carb-loaded, tacky, comforting, cozy soup that I can eat all day lengthy. It’s truthfully change into certainly one of my favourite soups ever, and I’ve had it 3 occasions this week already! With the melted cheddar and the creamy soup, how are you going to resist?


  • 8 potatoes, peeled and cubed
  • ½ cup butter
  • ½ cup all-purpose flour
  • 8 cups milk
  • ¼ cup chopped onion
  • 1 (8 ounce) container bitter cream
  • ½ cup shredded Cheddar cheese
  • salt and pepper to style


  • Pierce the potatoes a number of occasions with a fork, then microwave them for 12 to fifteen minutes,or till tender. Rigorously halve the potatoes and let cool. 
  • As soon as cool sufficient to deal with, take away the skins, and reduce into chunks.
  • In a big pot, soften the butter over medium-low warmth. 
  • Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk within the milk and half-and-half. Preserve whisking till easy. Preserve at a lightweight simmer till the combination has thickened barely, 5 to 7 minutes.
  • Stir within the remaining cheeses, and the bitter cream. Take away the pot from the warmth. 
  • Stir within the potatoes and onion, and prepare dinner for five extra minutes.
  • Season with salt and pepper.

 Suggestions and tips:

  • microwave your potatoes to chop down on the cooking time.
  • Preheat the oven to 350° and bake the potatoes straight on the rack for 45 minutes or till fork tender, if you happen to want.
  • Don’t wrap potatoes in aluminum foil for baking. Foil holds in moisture and steams the potatoes, leading to a “boiled” style and texture.
  • Pair them with a leafy inexperienced salad, a piping scorching bowl of soup, or your favourite protein.