This loaded baked potato soup is quick and easy to make, and so delicious! The perfect cozy meal for a cold night!
After the snowpocalypse last year in Portland, I was bracing myself for another tough winter this year. So far, though, it has been incredibly mild. We’ve had some rainy days (although less than usual, it seems) and only one icy/snowy day so far. This last week has been beautiful, and we’ve had several sunny days in the mid-50s. We’ve been taking advantage of the great weather and spending as much time as we can playing at the park and soaking in all the sunshine we can get. My kids have decided that it’s just spring already, and have been asking if they can wear shorts to school. (I don’t really have the heart to tell them that we’re heading into a few weeks of rainy and cold days. Sorry kiddos!) As excited as I have been to have these sunny spring-like days, though, I’m still not ready to give up my winter soups!
There really is nothing better than a warm bowl of soup on a cold night. Soup is my favorite form of comfort food, and I would gladly eat it every night of the week. This baked potato soup is one that I’ve been making for years now, and it’s always a big hit! Everyone I have made it for has loved it, and I love that it’s quick and easy to make. Cooking the potatoes beforehand in the microwave gives it that baked potato flavor and texture, but it also speeds up the cook time so the soup is ready in about thirty minutes. It’s perfect for a busy night when you still want something tasty and filling for dinner!
Baked Potato SoupPrint Recipe
- 5 medium russet potatoes
- 4 tablespoons unsalted butter
- 1/2 cup flour
- 2 cups milk
- 4 cups chicken broth
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 3/4 cup shredded sharp cheddar cheese
- 1/3 cup green onions chopped
- 1/3 cup sour cream
- Sour cream
- Shredded cheddar cheese
- Chopped green onions
- Bacon pieces
- Microwave potatoes until cooked through. Remove from the microwave and let sit until cool enough to handle. Remove the potato skins (they should peel off easily), then cut the potatoes into small chunks. Melt the butter in a large soup pot over medium heat. Add the flour, and whisk until combined. Cook, stirring constantly, until golden brown, about 2 minutes. Whisk in the milk, stirring constantly to prevent lumps. Whisk in the chicken broth, and bring to a simmer. Cook until thickened and bubbling, about 10 minutes. Mix in the potato chunks. Remove from heat and whisk in the salt, pepper, cheddar cheese, green onions, and sour cream. Serve immediately. Garnish with sour cream, cheddar cheese, green onions and bacon as desired.
For more delicious soup recipes featuring potatoes, check out some of my favorites below: