Loaded Baked Potato Soup is a quick, creamy potato soup made with tender potatoes, milk, sour cream, cheddar, butter, and onion. The potatoes are softened first, which keeps the stovetop cooking time short and gives the soup a smooth, comforting texture.
Why This Baked Potato Soup Is So Quick
The potatoes are cooked until soft before they are added to the creamy base. That means you do not have to wait for raw potatoes to simmer in the soup, making this a useful option when you want a creamy potato dinner without a long cook time.
Ingredient Notes
- Potatoes: Cook them until tender before adding them to the soup base.
- Butter and flour: These form the roux that thickens the milk.
- Milk: Eight cups create a generous, creamy base for the potatoes.
- Sour cream: Stir it in near the end for tang and richness.
- Cheddar: Add it after the soup thickens so it melts smoothly.
Tips for a Smooth Soup
Whisk the milk into the butter-and-flour mixture gradually so the base stays smooth. Keep stirring as it comes to a gentle boil and begins to thicken.
Once the sour cream and cheddar are added, reduce the heat and stir just until everything is melted and combined. Avoid boiling the soup hard after the dairy goes in.
Storage and Reheating
Store leftovers covered in the refrigerator. Reheat gently, adding a splash of milk if the soup thickens after chilling.
Ingredients
- 8 potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 8 cups milk
- 1/4 cup chopped onion
- 1 (8-ounce) container sour cream
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
How To Make Loaded Baked Potato Soup
- Place the cubed potatoes in a microwave-safe glass dish and cook for 7 to 10 minutes, or until tender.
- While the potatoes cook, melt the butter in a large pot over medium-high heat.
- Whisk in the flour until smooth, then gradually stir in the milk.
- Bring the mixture to a gentle boil, reduce the heat to medium, and simmer for 5 to 10 minutes, stirring often, until slightly thickened.
- Stir in the potatoes and onion and cook for 5 more minutes.
- Reduce the heat and stir in the sour cream and cheddar until melted and well combined.
- Season with salt and pepper and serve hot.
For a heartier loaded version with ham and bacon, try Loaded Potato Soup with Ham and Bacon. For a simpler old-fashioned version, see Old-Fashioned Potato Soup with Evaporated Milk.
