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Creamy loaded baked potato soup, featuring a delicious and hearty dish.

Ultimate Creamy Loaded Baked Potato Soup

This recipe for Ultimate Creamy Loaded Baked Potato Soup is a delicious and comforting dish that features a velvety smooth texture and a flavorful blend of potatoes, dairy, and aromatic ingredients.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds Russet potatoes, peeled and diced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Shredded cheddar cheese for topping
  • Crumbled bacon for topping
  • Chopped green onions for topping
  • Sour cream for topping

Equipment

  • large pot
  • Saucepan
  • Blender
  • whisk
  • cutting board
  • knife

Method
 

  1. In a large pot, sauté the onions and garlic in the butter until softened, about 5 minutes.
  2. Add the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  3. In a separate saucepan, whisk together the flour and a small amount of the milk to create a smooth paste. Gradually whisk in the remaining milk and cream, and cook over medium heat until thickened, about 5-7 minutes.
  4. Carefully transfer the potato mixture to a blender and blend until smooth. Return the blended soup to the pot and stir in the milk-cream mixture.
  5. Season with salt and pepper, and simmer for an additional 10 minutes, stirring occasionally, to allow the flavors to meld.
  6. Serve hot, topped with shredded cheddar cheese, crumbled bacon, chopped green onions, and a dollop of sour cream.

Notes

For best results, use high-quality, fresh ingredients. The key to a truly creamy texture is the balance between the starch from the potatoes, the fat from the dairy, and the emulsifying properties of the roux-based béchamel sauce. Experiment with different topping combinations to find your favorite. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.