Loaded Baked Potato Soup is an easy dinner idea when the evenings are getting cooler and you just need something super yummy to curl up with for supper. This potato soup recipe uses yukon gold potatoes which are naturally creamy and rich, making for a fabulous finished product. I love my potato soup with bacon, cheese, sour cream and chives. You will never guess what I use to cook my potatoes in….
Our family has a birthday tradition of picking whatever you want for dinner. No rules or questions asked. Over the years, I have prepared some pretty crazy and unhealthy meals but it’s a birthday and all judgement goes out the door. Usually, my kids want a batch of french bread to go with whatever else they have picked such as pizza, scones, nachos, stuffed potato skins, french fries, lasagna and corn. My scrapbooks are filled with pictures of the birthday child and their crazy dinner spread before them so they can look back one day and remember all their favorite foods.
So, what makes this potato soup recipe any different than the millions of others you can find online? I will tell you easily two things. #1 – I only use Yukon gold potatoes because they are naturally creamy and buttery, which obviously lends itself perfectly for a soup. #2 – I cook my potatoes in chicken stock so that they soak up all that amazing flavor which equals a fab end result. Can two simple things really make one recipe that much better than another….you better believe it my friend!
When it comes time to blend my soup, I actually use two different tools and let me explain why. I first start with my trusty mashed potato masher and get most of the potatoes reduced a bit. Then, I switch to my favorite immersion blender to smooth it all out. Now, this two step process is important because if you just go full throttle with the blender, the starches in the potatoes will get worked too much and you will end up with a pasty, glue like texture. So take a few extra minutes with that potato masher first, then finish it off with the hand blender.
Baked Potato Soup Recipe
An easy weeknight dinner recipe that tastes just like a loaded baked potato! I love this hearty soup topped with bacon, sour cream and chives!
5 lbs Yukon gold potatoes, peeled and diced
6 C chicken stock
1/4 C low-fat sour cream
- 1 C skim milk
- 1/3 C cream
salt and pepper
1 tsp onion powder
1 tsp garlic powder
cheddar cheese, grated
green onion, chopped
- Boil the potatoes in the chicken broth until very soft and falling apart. Mash the potatoes in the broth until smooth (I use an immersion blender). Add the sour cream, milk and cream and mix. Add any additional milk to make a smooth soup consistency. The seasonings can be changed to your own taste, but you will need a lot of fresh ground black pepper. Serve with the cheese, bacon and green onion sprinkled on top.