The other day I had some leftover baked potatoes that I needed to do something with. So, naturally, I immediately thought of an Simple Loaded Baked Potato Soup recipe, which is a creamy and delicious potato delight.
My mom has a great recipe that you make using only cream. I decided that day though that I wanted to find a recipe that was a little more budget friendly and that uses milk.
I ended up adapting a recipe that I found at blog called Baking Like Betty. However, I think the original recipe would have worked just fine. It would probably just depend upon if you want it really creamy or not.
After baking the potatoes, peel and cut them into cubes. In a spacious pot, melt butter and mix in flour, salt, and pepper until it becomes smooth. Use a whisk to smooth out any lumps from the flour.
Gradually add milk a 2 cups at a time. Bring to a boil. The cook and stir for a couple minutes or until thickened.
Reduce heat to medium-low and mix in the cubed potatoes. Heat until warm. Mix in sour cream.
Last is to add the toppings to the soup and serve. I consider bacon, cheese, andgreen onions as the proper toppings for a loaded baked potato soup.
Frequently Asked Questions
Can I use different types of potatoes for baked potato soup?
While people commonly use russet potatoes for their starchy texture, you can experiment with other potato varieties. Try Yukon Gold or red potatoes, depending on your preference.
Is it necessary to bake the potatoes beforehand, or can I use boiled potatoes?Baking or roasting potatoes first makes them tastier and better, but you can use boiled ones if you’re in a hurry.
Can I make baked potato soup ahead of time and store it?
Yes, you can make baked potato soup ahead of time and store it in an airtight container in the refrigerator for a few days. Reheat gently on the stovetop, adding extra liquid if needed.
Are there any optional add-ins or variations to the basic baked potato soup recipe?
You can get creative with add-ins like diced ham, corn, or shredded carrots to customize the soup to your taste. Experimentation can lead to unique flavor combinations.
- BAKING POTATOES
- SALT AND PEPPER
- SOUR CREAM (I USED REDUCED FAT)
- GREEN ONIONS
- CHEDDAR CHEESE
For more potato soup recipes, try:
- Slow Cooker Baked Potato Soup
- Creamy Potato Soup
- Easy Hearty Cheesy Potato Soup
- Creamy Broccoli and Potato Soup
Loaded Baked Potato Soup
Real Mom Kitchen
- 4 lg. baking potatoes I had 8 small to medium leftover baked potatoes that I used
- ⅔ cup butter
- ⅔ cup flour
- 1 tsp salt
- ¼ tsp pepper
- 6 cup milk I used 5 cups of skim milk and 1 cup cream
- 1 cup sour cream I used reduced fat
- 4 thinly sliced green onions
- 10 bacon strips cooked and crumbled
- 1 cup shredded cheddar cheese
- Scrub potatoes, pat dry & cover with foil. Bake for 75 minutes at 350 or until tender; cool completely.(Or use leftover potatoes from another meal)
- Peel and cube potatoes.
- In a large pot melt the butter, stir in flour, salt and pepper until smooth. Use a whisk to make sure any lumps from the flour are smoothed out.
- Gradually add milk a 2 cups at a time. Bring to a boil; cook and stir for a couple minutes or until thickened.
- Reduce heat to medium-low. Add cubed potatoes. Heat until warm. Mix in sour cream.
- Garnish with bacon, cheese, and green onions. Yield 8 servings.
This is the original photo from this post when it was first shared in March of 2010.