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LOADED BAKED POTATO SOUP

LOADED BAKED POTATO SOUP

A Creamy Dream: Loaded Baked Potato Soup

Calling all potato lovers! This Loaded Baked Potato Soup is a hearty and comforting dish, packed with all the flavors you love about a classic baked potato, transformed into a luxuriously creamy soup. It's perfect for a cozy night in or a delightful lunch option.

Ingredients:

  • The Creamy Base:

    • 8 potatoes, peeled and cubed - These are the stars of the show! Russet potatoes work best for this soup as they break down beautifully and create a thick and creamy texture.
  • The Roux:

    • ½ cup butter - Butter adds richness and helps create a smooth and silky base for the soup.
    • ½ cup all-purpose flour - All-purpose flour combines with the butter to form a roux, which thickens the soup without feeling heavy.
  • The Flavor Boosters:

    • 8 cups milk - Milk forms the base of the creamy soup and adds a touch of sweetness.
    • ¼ cup chopped onion - Diced onion adds a subtle sweetness and depth of flavor.
  • The Loaded Goodness:

    • 1 (8 oz) container sour cream - Sour cream adds a delightful tanginess that complements the richness of the soup beautifully.
    • ½ cup shredded cheddar cheese - Melty cheddar cheese adds a classic baked potato flavor and a gooey texture.
  • The Finishing Touches:

    • Salt and pepper to taste - A pinch of salt and pepper enhances all the other flavors in the soup.

Instructions:

  1. Microwaving the Potato Base: Begin by peeling and cubing your potatoes. To save time, place the cubed potatoes in a microwave-safe dish and cook them on high for 7-10 minutes, or until tender.

  2. Creating the Roux: While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Once melted, whisk in the all-purpose flour until you have a smooth paste. This is called a roux, and it's the key to thickening the soup.

  3. Building the Creamy Base: Gradually whisk in the milk to the roux, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat to medium and simmer for 5-10 minutes. This allows the flavors to meld and the soup to thicken slightly.

  4. Adding the Flavorful Ingredients: Once the soup has simmered, stir in the microwaved potatoes and the chopped onion. Cook for an additional 5 minutes, allowing the flavors to marry.

  5. The Loaded Transformation: Stir in the sour cream and the shredded cheddar cheese until melted and well incorporated. This is where the soup transforms into a loaded baked potato dream!

  6. Seasoning to Perfection: Season the soup with salt and pepper to taste. Remember, you can always start with a little and add more to your desired level of seasoning.

  7. Serving Up Comfort: Serve the Loaded Baked Potato Soup hot, with your favorite toppings like crumbled bacon, chopped chives, or a dollop of sour cream. Enjoy a taste of comfort in every spoonful!

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