Pure creamy comfort food with the all the flavors you know and love of a loaded baked potato. We’ve shared a couple of potato soup recipes on NoBiggie; one with broccoli and one with cream of mushroom soup, but I think this one I’m sharing today is my favorite…mostly for all the toppings you love with a regular baked potato. My kids are thrilled because I usually want them to eat the potato skin when we eat baked potatoes for dinner, and with this loaded baked potato soup, they don’t have to.
Here’s the ingredient lineup.
Here’s a tip when you start to peel and cube your potatoes for this recipe. Have a big bowl of water ready to go right by your cutting board so that you can submerge them into the water to avoid that discoloration that happens with uncooked peeled potatoes.
- 1 package sliced bacon, diced
- 5 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups milk, or more if needed
- 6 russet potatoes, peeled and cubed
- 3 green onions, sliced thin
- 1½ cup shredded cheddar cheese + more for garnish
- ½ cup sour cream
- salt and pepper, to taste
- Peel and cube the potatoes and keep submerged in a bowl of water to avoid discoloration of the potatoes until you need them.
- Cook the diced bacon in a big skillet on medium heat until brown and crispy. Transfer to a paper towel lined plate to cool.
- In a large stockpot melt the butter over medium heat. Whisk in the flour until lightly browned for about one minute. Gradually whisk in the milk, and cook, continue whisking until slightly thickened, about 1-2 minutes. Stir in the potatoes and about half of the sliced green onions.
- Bring the soup to a boil for a short time. Reduce the heat and simmer until the potatoes are tender, about 15-20 minutes. Stir in the cheese, sour cream, salt and pepper, to taste. If the soup is too thick, you can always add more milk if needed until you reach a desired consistency.
- Serve warm and garnish with a dollop of sour cream, salt and pepper, a sprinkle of sliced green onion, crispy bacon bits, and grated cheddar cheese.
It’s the perfect all in one dinner. Great for a week night too because you could prep most of it the night before or early on in the day.
What’s your ultimate comfort food?