Amazing and flavorful soup, made in less than 30mins, but tastes like you slaved all day. This quick and easy comfort food recipe will quickly become your favorite go to soup. It’s easy to prepare and is ready in a flash! Loaded Baked Potato Soup, just like the pubs make but in the comfort of your home.
Cooler weather is just around the corner, or maybe it’s already made its appearance in your area. Definitely has remained the same here in Florida.
I don’t know about you, but fall always feels like soup weather. Like cuddle up to a hot cup or bowl of delicious and flavor packed soups. Not to mention, soups tend to contain a ton of extra goodness for your immune system.
What kind of potatoes work best for Potato Soup?
Russet potatoes have a high starch content and work wonderfully when making loaded potato soup. They are what I use and prefer most often. I also like Yukon gold potatoes and use those occasionally. Red potatoes would also work here, but won’t lend quite as creamy a texture as russets will.
How to Make Instant Pot Loaded Baked Potato Soup – Step by Step
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Melt butter in a large stockpot over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with green onion, cheese and bacon, if desired.
Tips and Notes
- Make sure to chop your potatoes into roughly the same size for even cooking. About 1 inch cubes is what I recommend.
- If you prefer a less chunky soup, you can use an immersion blender to smooth out your soup at the end of cooking, or place the soup in a blender and blend it until it reaches the consistency you like.
- My favorite cream of chicken soup is from Pacific Foods Brand. It’s really flavorful and only contains simple, real food ingredients.
- My favorite kind of cheese to use in this soup is sharp cheddar. It adds such great depth to the flavor. I also recommend shredding your own cheese from a large block as it will melt beautifully.
If you love this recipe, why not try our other recipes like:
Hop on over to the MSP Storefront to explore other kitchen gadgets and more!
Loaded Baked Potato Soup
Equipment
- 1 Skillet
- 1 Whisk
- 1 Immersion Blender If desired
Ingredients
- 4 Slices Bacon Diced
- 5 Tbsp Butter (not margarine)
- 1/4 Cup All Purpose Flour
- 3 1/2 Cups Milk more, if desired
- 3 Russet Potatoes Peeled and Cubed
- 2 Green Onion Sliced, thinly
- 1 Cup Extra Sharp Cheddar Shredded
- 1/2 Cup Sour Cream
- Salt & Pepper To Taste
Instructions
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Melt butter in a large stockpot over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and green onions.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with green onion, cheese and bacon, if desired.
4 Responses
Can’t wait to try this recipe when it gets cooler.
Oh my goodness! It’s so good! Might be worth making in the instant pot too if you have one.