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All the flavor and comfort of a baked potato in soup form and it’s ready in about 30 minutes.
We love a bowl of soup when it’s cold or chilly outside and this Sausage Tortellini Soup has been a family favorite for years. We also love this Slow Cooker Tomato Basil Soup and we’ve been making Hamburger Soup for years!
The furnace is now running in the morning and I saw my breath when I went out for a walk this week. Fall is here! I love the smell of the furnace running and crisp Fall air. A pot of homemade soup simmering on the stove smells even better though!
Loaded Baked Potato Soup
Today’s recipe is one a family member gave me, my niece Emily. She was in charge of putting a cookbook together for her church congregation. I love church cookbooks, I have a collection of them from over the years. They have some of the best recipes.
This recipe was actually one Emily had put in the cookbook and she assured me it was a keeper! It tastes just like a baked potato but in soup form.
How to Make Baked Potato Soup
It’s is a great way to use any leftover baked potatoes you might have but you can bake some potatoes specially to use in the soup. You will need 4 cups of mashed potatoes.
You start by making a roux which is a combination of melted butter and flour, this is the thickening agent for your soup.
Gradually pour in the chicken brown and milk, stirring until nice and smooth and then cook over a low boil until it thickens.
You can mash up your mashed potato as much as you like. Because of my “texture issues” I mashed mine up a lot. I love the flavor of baked potatoes but not the texture so my soup didn’t have big lumps of potato in it but if you like that, just don’t mash them up as much. I didn’t have any leftover baked potatoes so I just baked some in my oven specifically for the soup.
The addition of cheese, bacon, sour cream and green onion in the soup as well as on top give it great flavor. A baked potato with all the toppings!
The soup was a huge hit when I served it. I found that as the soup sat on the stove top it thickened up a bit so I just thinned it down with some more milk and chicken broth until it was the consistency I wanted.
This Baked Potato Soup is pure comfort food and your potato lovers are going to crazy for it!
If you love mashed potatoes be sure and check out these recipes
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Baked Potato Soup Recipe
Baked Potato Soup
Ingredients
- 4-6 russet potatoes want about 4 cups of mashed potatoes
- 1/2 cup butter
- 2/3 cup flour
- 3 cups chicken broth
- 3 cups milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 green onions chopped
- 1 1/4 cups cheddar cheese grated
- 1 cup sour cream
- 12 slices bacon cooked crisp and crumbled.
Instructions
- Bake potatoes at 425 degrees F for about 15-20 minutes or until potato is fork tender. Allow potatoes to cool partially.
- When cool enough to handle, cut potato in half and scoop out the potato meat and set it aside. (Make some potato skins out of the remaining skins.)
- Melt butter in a medium large pan and add flour, stir and cook over low heat until smooth.
- Gradually add broth and milk, cook over medium heat until mixture is thick and bubbly; stir often. Add potatoes, seasonings, half of the green onions and cheese. Heat thoroughly.
- Stir in sour cream.
- Add extra broth or milk if necessary for desired consistency.
- Garnish with remaining green onion, cheese and crisp bacon.
Nutrition Facts:
Lynnet says
This has been one of our favorite soup recipes since 2012. Made it up quickly tonight and it never fails to fill us up with the yummy flavor. My husband HATES sour cream, but has no clue I ever put any in this. Awesome Recipe!
Jaime says
Definitely trying this recipe this week! But was wondering, can I freeze some of it for later?
Leigh Anne says
I haven’t frozen it but you should be able to The potatoes might be a bit mushier after freezing
Jaime says
But if they are pureed, or at least not a lumpy soup, it shouldn’t be an issue, right? Thanks!
Leigh Anne says
Yes – you are right. Forgot the potatoes weren’t chunks in this soup!