This Loaded Baked Potato Soup can be assembled with all of your favorite toppings!
I sometimes take for granted how delicious the simplest of meals can be. Like a baked potato! Potatoes are cheap and filling and unless you forget to set a timer, it is really hard to screw up making a baked potato. <– We have all been there!
I could have easily ate at least three bowls of this in one meal but with an upcoming March wedding and a beautiful/fitted wedding gown to fit into, I forced myself to stop at one. But you best believe that I ate every last drop of the leftovers for lunch during the week!
On a wedding site note, I have absolutely no clue how some brides diet and workout like mad people during the months leading up to the wedding. I see bacon… Said bacon is ate. I see a bottle of wine… No doubt that I drink the bottle of wine. While I am working out 3-4 times a week, it is more to focus on a healthy lifestyle versus trying to be as small as possible for my dress. When it comes to eating food, I have no self control. Especially when it comes to Qdoba’s chips and queso. I would probably eat my own arm if you covered it in that amazing queso sauce. Sorry not sorry!
Anyhow! Back to this soup! This is a recipe that you can modify with your favorite baked potato toppings. Cheese and ham… Guacamole and Sriracha… Broccoli and Cheese… I think you get the point. The options are endless!
For this recipe I did the classic loaded options that you would see at a restaurant. It doesn’t disappoint I promise! This is another opportunity for you to use the Homemade Chicken Stock that you have stocked in your freezer.
Is there a baked potato topping that you think that I should know about? Tell me more please!
- 3 large Russet Potatoes
- 3 large Yukon Gold Potatoes
- 2 cups Chicken Stock
- ½ stick of butter
- 6 tbsp flour
- 4 cups milk (1% or 2%)
- 1½ tsp salt
- 2 tsp pepper, freshly cracked
- 1 tbsp ground thyme
- ½ cup sour cream
- ¾ cup cheddar cheese, shredded
- 4 large green onions, sliced
- 5 slices of crispy cooked bacon
- Preheat oven to 425 degrees Fahrenheit.
- Scrub potatoes with a veggie brush and rinse with water.
- Prick potatoes with a fork and place on a lined baking sheet.
- Cook potatoes for 30 minutes. Take potatoes out of oven and flip over.
- Place back in the oven and cook for another 30 minutes.
- Remove from oven and allow potatoes to cool for 10 minutes or until cool enough to handle.
- Using your fingers, remove the peels from the potatoes. Or use a spoon to scoop out the white flesh from the skins.
- Discard skins.
- Place potatoes in a blender or food processor. For a creamy soup, puree potatoes until smooth. For a chunky soup, pulse potatoes until they are half creamy/half chunky.
- In a large saucepan (one that is NOT non-stick), melt the butter.
- Once butter is completely melted, whisk in flour. Cook for 2 minutes, whisking constantly.
- Gradually whisk milk into the butter and flour mixture one cup at a time. Continue to whisk slowly until it has slightly thickened.
- Stir in the potato puree (not with the whisk), salt, pepper and thyme.
- Cook until hot (3-5 minutes) while continuing to occasionally stir.
- Divide soup among bowls and sprinkle the toppings over the soup.
Enjoy with a good hunk of crusty bread!