Food, Recipes

Recipe: Loaded Baked Potato Soup

I have long been a fan of loaded baked potato soup as a comfort food particularly during the cooler evenings of fall and winter. I usually add this to our menu when we pick up a bag of potatoes for other weeknight menu items. There are leftovers for a couple of days of lunch and I love that this can be made to fit different tastes simply with the topping choices.    My personal favorite addition to this recipe is truffle oil and I even add a little more for a topping before serving, too. Be sure to let me know which toppings are your favorites in the comments below!

Loaded Baked Potato Soup


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Loaded Baked Potato Soup Ingredients:

  • 8 potatoes, peeled and cubed
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 3 cups chicken broth
  • 1 small chopped onion
  • 1 8 ounce container sour cream
  • 3/4 cup shredded cheddar cheese
  • 2-3 tablespoons fresh chopped parsley
  • 3-4 tablespoons truffle oil

Loaded Baked Potato Soup Toppings:

  • fresh diced chives
  • truffle oil
  • crumbled bacon
  • shredded cheddar cheese
  • salt & pepper

Loaded Baked Potato Soup Directions:

1. Boil potatoes for 25 minutes, until soft.
2. While the potatoes are boiling, melt the butter in a large pot (I used my Dutch oven) on medium-high heat.  Add in the onions and cook for 5 minutes.
3. Whisk in the flour until smooth, then gradually stir in the milk and broth.  Bring to a boil, then reduce the heat to medium, and simmer for 5-10 minutes.
4. Drain potatoes; mash 3/4 of potatoes but keep some the rest to add to the soup.  Add potatoes to the mixture.  Stir in the cheddar cheese, sour cream, parsley, and truffle oil until melted and well-blended.  Season with salt and pepper.
5. Let soup sit on low for 30 minutes to an hour.  The longer the soup sits, the more the flavors will come out.
6. Add your favorite toppings and enjoy!

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