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Amazing Loaded Baked Potato Soup in 30 Minutes

Loaded Baked Potato Soup
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This recipe delivers a hearty and comforting Loaded Baked Potato Soup, packed with classic baked potato toppings for a satisfying meal. You will love this rich soup.

Ingredients

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  • 4 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 4 large Russet potatoes, peeled and diced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups milk (whole milk recommended)
  • 8 ounces cream cheese, softened and cubed
  • 1 cup shredded sharp cheddar cheese, plus more for topping
  • 1/2 cup sour cream, plus more for topping
  • 1/2 cup cooked, crumbled bacon, plus more for topping
  • 2 green onions, thinly sliced, for topping

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 to 20 minutes.
  7. Stir in the milk and cream cheese. Cook over medium-low heat, stirring until the cream cheese is completely melted and the soup is heated through. Do not boil.
  8. Remove the pot from the heat. Use an immersion blender to partially blend the soup until you reach your desired consistency, leaving some chunks of potato.
  9. Stir in the 1 cup of cheddar cheese and 1/2 cup of sour cream until fully incorporated.
  10. Taste and adjust seasoning if needed.
  11. Ladle the hot soup into bowls. Top generously with extra cheddar cheese, crumbled bacon, sour cream, and sliced green onions.

Notes

  • For an extra cheesy flavor, use a mix of cheddar and Monterey Jack cheese.
  • If you prefer a smoother soup, blend all the potatoes before adding the dairy.
  • You can substitute vegetable broth for chicken broth for a vegetarian option.
  • Make sure the cream cheese is fully softened before adding it to prevent lumps.

Nutrition

Find it online: https://whiskdaily.com/loaded-baked-potato-soup-recipe/