Loaded Baked Potato Soup #SundaySupper

This  Loaded Baked Potato Soup is perfect for your fall entertaining! Hearty and delicious with toppings of bacon, sour cream and cheese will please your family and your guests.

Loaded Baked Potato Soup

Make It Your Own

Give this loaded baked potato soup a try.  My countdown to spring has begun. How about you?

More Hearty Soups You’ll Love:

• Hearty Italian Vegetable Beef Soup from Barefeet in the Kitchen
• Chicken Jambalaya Soup from That Skinny Chick Can Bake
• Hearty Mushroom, Farro and Ginger Soup from Cookin’ Canuck
• Chicken Wild Rice Soup from That Skinny Chick Can Bake
• Creamy Butternut Squash Soup from Reluctant Entertainer
• Tomato Tortellini Soup from Crunchy Creamy Sweet

Comfort Food Soup and Stew Recipes #SundaySupper

Superb Soups

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• Baked Potato Soup by That Skinny Chick Can Bake
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• Chicken and Dumplings by Palatable Pastime
• Easy Homemade Chicken Noodle Soup by Pies and Plots
• Gnocchi, Sausage & Spinach Soup by Bottom Left of the Mitten
• Habitant Pea Soup by What Smells So Good?
• Instant Pot Mexican Chicken and Rice Soup by Sunday Supper Movement
• Meatball and Orzo Soup by Fantastical Sharing of Recipes

Stupendous Soups

• Milchnudeln (German Milk Noodles) by Tara’s Multicultural Table
• Mushroom Fennel Soup by Caroline’s Cooking
• Pasta Fagioli Soup by Soulfully Made
• Slow Cooker Black Bean Chili by Cricket’s Confections
• Crock Pot Chicken Posole by My Imperfect Kitchen
• Slow Cooker Smoky Chicken-Potato Soup by The Weekend Gourmet
• Spicy Brazilian Seafood Stew with Coconut Milk by Sue’s Nutrition Buzz
• Spicy Lentil Soup with Swiss Chard by Cooking Chat

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Baked Potato Soup

Print Recipe

Pin Recipe

A creamy potato soup garnished like a baked potato!

• Author: Liz Berg
• Prep Time: 15 mins
• Cook Time: 1 hour 15 mins
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x

Ingredients

• 4 large baking potatoes
• 1/2 cup butter
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon minced onion, softened in water
• 6 cups milk
• 1/2–1 cup shredded cheddar cheese
• Crumbled bacon, sliced scallions or chives, sour cream and shredded cheddar cheese for garnish

Instructions

1. Wash potatoes and prick with a fork. Bake at 400º for one hour or till soft. When cool enough to handle, cut in half and remove pulp.
2. Melt butter in large pan. Add flour and cook, stirring constantly, for one minute. Gradually add milk while stirring; cook over medium heat till thick and bubbly.
3. Add reserved pulp, salt and pepper, onions, and cheese. Heat thoroughly, adding extra milk to thin if necessary. Recheck seasonings and add more salt and pepper if needed
4. Ladle into bowls and garnish as desired.

Notes

 

Nutrition

• Calories: 863kcal
• Sugar: 21g
• Sodium: 897mg
• Fat: 43g
• Saturated Fat: 26g
• Trans Fat: 1g
• Carbohydrates: 97g
• Fiber: 5g
• Protein: 26g
• Cholesterol: 119mg

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