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Fully Loaded Baked Potato Soup Recipe

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4.1 from 8 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Description

This Fully Loaded Baked Potato Soup is a rich and comforting dish perfect for chilly days. It features creamy, tender baked potatoes simmered in a flavorful chicken stock base, enhanced with caramelized onions, garlic, and a blend of cheddar cheese, sour cream, and scallions. The soup is topped with crispy fried potato skins for an added crunch and burst of flavor, embodying all the classic flavors of a loaded baked potato in a hearty, warm bowl.

Ingredients

Main Ingredients

  • 8 Russet potatoes, scrubbed, cleaned, and pierced with a fork
  • 6 tablespoons butter, divided
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, roughly chopped
  • 1/3 cup all purpose flour
  • 4 cups chicken stock
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • ½ cup sour cream
  • Freshly shredded cheddar cheese (approximately 2 cups divided)
  • 2 tablespoons sliced scallions, plus more for garnish

Instructions

  1. Bake the Potatoes: Preheat the oven to 425°F. Place the prepared potatoes directly on the middle rack and bake for 60 minutes or until they are fork tender.
  2. Prepare Potatoes: Once baked, scoop the white insides out of the potatoes and roughly chop them. Tear the potato skins and set both aside separately.
  3. Cook Aromatics and Make Roux: In a stockpot, melt 4 tablespoons of butter over medium heat. Add the finely chopped onion and cook until caramelized. Add the minced garlic and flour, stirring continuously for 1-2 minutes to cook the flour.
  4. Add Stock and Potatoes: Gradually whisk in the chicken stock to avoid lumps. Bring to a simmer, then reduce heat to low. Add the chopped potato insides and season with kosher salt and black pepper. Cover and cook gently on low heat.
  5. Fry Potato Skins: In a large sauté pan, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Add the torn potato skins and fry until crisp and heated through.
  6. Finish the Soup: Stir in 1 cup shredded cheddar cheese, 2 tablespoons sliced scallions, and the sour cream into the soup. Continue cooking on low heat until the cheese melts completely and the soup is heated through.
  7. Serve: Ladle the soup into bowls and garnish with remaining cheddar cheese, scallions, and the crispy fried potato skins for crunch and flavor.

Notes

  • Use Russet potatoes as they have the perfect texture for baking and making creamy soup.
  • To save time, potatoes can be baked a day ahead and stored in the fridge.
  • For a vegetarian version, substitute chicken stock with vegetable stock.
  • If you prefer a thicker soup, add a little more flour during the roux stage or reduce the liquid.
  • Adjust salt and pepper to taste, especially if using salted butter or store-bought stock.
  • For extra richness, add shredded cheese gradually to control creaminess and thickness.
  • For gluten-free adaptation, substitute all-purpose flour with a gluten-free flour blend.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Soup
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/fully-loaded-baked-potato-soup-recipe/