Super Loaded Baked Potato Soup
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When I was doing my recap of the best recipes for 2010 with Finding Joy in My Kitchen, I noticed she had a recipe for baked potato soup. However, I have several yummy versions of baked potato soup already on my site.
Most of them include a creamy white base with potatoes in it. Then, the soup is topped off with cheese, green onion, and crumbled bacon. This super loaded baked potato soup takes it up a notch.
It includes cheese in the base of the soup making it cheesy and creamy. Then it also includes broccoli. Consequently, you can see why I have called this recipe “Super Loaded Baked Potato Soup”.
Ingredients to make Super Loaded Baked Potato Soup
- RUSSET POTATOES
- ONION
- SALT
- PEPPER
- FLOUR
- SKIM MILK
- CREAM
- FROZEN CHOPPED BROCCOLI
- EXTRA SHARP CHEESE
- PAPRIKA
- GARLIC POWDER
- BACON BITS
- LOW FAT SOUR CREAM
I did make a few changes to the original recipe
Also, I simplified the process by adding frozen broccoli and upped the amount of cheese. I felt the soup needed more to get that cheese taste across.
Now, even though this is a cream based soup, it is on the healthier side. This soup does not include any butter in the base. It also only includes 1 cup of cream and 1 cup of milk, where my other favorite recipe uses 5 cups of milk, 1 cup of cream, and 1 cup of sour cream.
If you have a favorite baked potato soup recipe that you love you could easily adapt it to include the cheese and broccoli. However, I thought a lighter version would be appreciated. It was delicious and I know my waistline appreciated this lighter version.
Frequently Asked Questions
Can I use different types of potatoes for this soup?
Yes, you can use russet, Yukon gold, or red potatoes depending on your preference.
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance and reheat it when ready to serve. Just store toppings separately.
Can I freeze the soup?
It’s best not to freeze soups with dairy, as it may separate and change the texture upon thawing. Store leftovers in the refrigerator.
What are some creative variations for toppings?
Try sour cream, chives, green onion, shredded cheese, jalapenos, or even a dollop of guacamole for a twist.
Is there anything else I can do for more added flavor?
Substitute chicken broth for the water for even more flavor.
For more potato recipes, try:
- Hearty Cheesy Potato Soup
- Crock Pot Chicken and Potato Soup
- Potato Pepper Jack Soup
- Crock Pot Potato Chowder
Super Loaded Baked Potato Soup
Real Mom Kitchen
Equipment
Ingredients
- 5 cups diced russet potatoes
- ½ medium onion chopped
- 2 tsp salt
- ½ tsp pepper
- ¼ cup flour
- 1 cup skim milk
- 1 cup cream
- 12 oz bag frozen chopped broccoli thawed
- 2 cups shredded extra sharp cheddar cheese
- ½ tsp paprika
- ¼ tsp garlic powder
- ½ cup bacon bits
- low fat sour cream optional
Instructions
- Place potatoes and onion in a large pot with enough water just to cover the potatoes. Add salt and pepper. Bring to a boil and cook for 20 minutes or until fork tender. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
- Mash the potatoes a few times with a potato masher.
- Whisk together flour and milk; stir in with the potatoes. Then mix in the cream. Simmer until mixture is slightly thickened.
- Add broccoli, paprika, and garlic powder and cook for 1-2 minutes more. Just enough to warm the broccoli.
- Remove from the heat and add the shredded cheddar cheese. Stir until the cheese is all melted.
- Sprinkle each bowl with bacon bits and a spoonful of sour cream, if desired. Serves 6-8.
Nutrition
This photo is the original photo when this recipe was first posted in January 2011.
