Description
Loaded Baked Potato Soup (Better Than Restaurant)
Ingredients
- 4 large russet potatoes, scrubbed and diced 3/4-inch
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 3 cups whole milk or 2% milk
- 1 cup half-and-half or heavy cream
- 2 cups sharp cheddar, freshly shredded, divided
- 3/4 cup sour cream
- 1 1/2 tsp kosher salt, to taste
- 1/2 tsp black pepper, to taste
- 1/2 tsp smoked paprika (optional)
- 3 green onions, thinly sliced, divided
- Optional toppings: Extra cheddar, Sour cream, Green onions or chives
Instructions
- In a large pot over medium heat, warm olive oil or butter. Cook onion 4–5 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Stir in flour and cook 1 minute, stirring constantly.
- Gradually whisk in milk until smooth. Add chicken broth, potatoes, salt, pepper, and smoked paprika. Bring to a gentle simmer, scraping up any bits from the pot.
- Cover with lid slightly ajar. Cook 18–22 minutes until potatoes are very tender. Lightly mash some potatoes for body, keeping chunks for texture.
- Off heat, stir in sour cream and 1 1/2 cups cheddar until melted. Adjust seasoning with salt and pepper.
- Ladle into bowls. Top with remaining cheddar and green onions. Add a dollop of sour cream if desired.
Notes
- Use russets for a creamy texture that mashes easily.
- Shred cheese from a block for smooth melting.
- For thicker soup, simmer uncovered longer or blend a portion.
- Cools and reheats well; thin with broth or milk if needed.
- Slow cooker option: Sauté onion and garlic, then combine all ingredients except sour cream and cheese in slow cooker. Cook on Low 6–7 hours or High 3–4 hours. Mash some potatoes, then stir in sour cream and cheese to melt before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American