The holidays are past, and the gray days of January are upon us, alas! I am in need of comfort food, and a meal of soup, accompanied by a simple green salad and a glass of wine fills the bill, and soothes my soul. The dreary day makes me look forward to a great meal. My loaded baked potato soup is hearty, hot, and oh so welcome tonight! Make it your own, by garnishing with your favorite baked potato toppings!
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Finished Soup with Bacon, Moma Lil’s Chilis and Green Onions -
Roasted Baked Potatoes -
Roasted Potato Skins

Loaded Baked Potato Soup
Ingredients
Soup
- 3 large russet potatoes scrubbed and dried
- 4 tablespoons butter
- 1 large sliced onion
- 1 teaspoon salt
- 4 tablespoons flour Wondra
- 3-4 cups water or stock
- ½ cup milk
- ½ cup heavy cream
- ½ cup sour cream
- Seasonings
Garnishes
- chopped parsley grated cheese, crisp bacon, green onions, chives, Mama Lil’s chilies
Instructions
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Heat oven to 425°F. Place potatoes on rack and bake until they are soft when pierced with a knife. Remove from oven and let cool for about 5 minutes, until you can handle them.
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Cut potatoes in half lengthwise. Set aside one of the potato halves. Carefully scoop the remaining potatoes into a bowl. Thinly slice the skins into julienne strips and place on a sheet pan. Toss the strips with olive oil, salt and pepper. Distribute the strips on the sheet pan; return I to the oven to bake until crisp. Remove from oven and set aside for garnish.
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Cut the reserved potato half into ½-inch dice. Toss with olive oil, salt and pepper. Distribute the strips on the sheet pan; return I to the oven to bake until crisp. Remove from oven and set aside for garnish.
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Melt butter in large saucepan, add onion and about ½ teaspoon salt, cook until soft. Add flour, whisk until smooth; cook 3-5 minutes. Add small amounts of water or stock to mixture, using about 3 cups of the water or stock. Add the milk and the reserved potatoes you scooped from the shells.
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Ladle the soup into a blender and puree until smooth. Return the puree to the pan; bring mixture to a boil. Stir in cream, sour cream, and season to taste. Adding remaining water or stock if necessary to achieve desired consistency.
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Ladle into serving bowls, top with roasted potato chunks, the crisp potato skins and your choice of additional garnishes. Serve HOT!
Recipe Notes
Makes about 6 servings.