Loaded baked potato soup

I was so surprised at how quickly this comfort food recipe came together. This oh-so-creamy and rich, carb-loaded, cheesy, comforting, cozy soup that I can eat all day long. It’s honestly become one of my favorite soups ever, and I’ve had it 3 times this week already! With the melted cheddar and the creamy soup, how can you resist?


  • 8 potatoes, peeled and cubed
  • ½ cup butter
  • ½ cup all-purpose flour
  • 8 cups milk
  • ¼ cup chopped onion
  • 1 (8 ounce) container sour cream
  • ½ cup shredded Cheddar cheese
  • salt and pepper to taste


  • Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes,or until tender. Carefully halve the potatoes and let cool. 
  • Once cool enough to handle, remove the skins, and cut into chunks.
  • In a large pot, melt the butter over medium-low heat. 
  • Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
  • Stir in the remaining cheeses, and the sour cream. Remove the pot from the heat. 
  • Stir in the potatoes and onion, and cook for 5 more minutes.
  • Season with salt and pepper.

 Tips and tricks:

  • microwave your potatoes to cut down on the cooking time.
  • Preheat the oven to 350° and bake the potatoes directly on the rack for 45 minutes or until fork tender, if you desire.
  • Do not wrap potatoes in aluminum foil for baking. Foil holds in moisture and steams the potatoes, resulting in a “boiled” taste and texture.
  • Pair them with a leafy green salad, a piping hot bowl of soup, or your favorite protein.
See also  Fajita Chicken Breasts Casserole