Description
This creamy loaded baked potato soup is hearty and comforting, made with leftover baked potatoes and topped with all the classic fixings like bacon, cheese, and chives.
Ingredients
Scale
- 4 large baked potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1 medium onion, chopped
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 2 cups water
- 2 cups milk
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1-2 minutes until lightly browned.
- Gradually whisk in the chicken broth and water. Bring to a boil, then simmer for 10 minutes.
- Add the cubed baked potatoes and milk. Simmer for another 10-15 minutes until the soup is thickened.
- Remove from heat and stir in the sour cream and cheddar cheese until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, topped with crumbled bacon and chopped chives.
Notes
For extra creaminess, use Yukon Gold potatoes. This soup can be made ahead and reheated gently on the stove. Garnish with additional cheese and bacon for a loaded presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 28g
- Carbohydrates: 40g
- Protein: 15g