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Easy Loaded Baked Potato Soup

A comforting and creamy soup featuring the rich flavors of baked potatoes, enhanced by savory toppings for an explosion of taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 large russet potatoes, scrubbed and diced Choose firm potatoes for the best texture.
  • 4 cups chicken or vegetable broth Homemade broth is recommended for richer flavor.
  • 1 cup milk Use whole milk for creamier texture.
  • 1/2 cup sour cream Can substitute with Greek yogurt.
  • 1 cup shredded cheddar cheese Feel free to use sharp or mild cheddar.
  • 1/2 cup cooked chicken, crumbled Halal-friendly; turkey can be used as a substitute.
  • 1/4 cup green onions, chopped For garnishing.
  • to taste Salt Adjust according to preference.
  • to taste Pepper Freshly ground black pepper is recommended.

Method
 

Preparation
  1. Begin by scrubbing the russet potatoes under running water. Dice them into small, uniform cubes for even cooking.
Cooking
  1. In a large pot, add the diced potatoes and pour in the chicken or vegetable broth. Bring to a boil over medium-high heat.
  2. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
  3. Once the potatoes are cooked, stir in the milk and sour cream. Mix well and let it warm through for about 5 minutes.
  4. For a smoother texture, use an immersion blender to puree the soup until it reaches your desired consistency.
  5. Add salt and pepper to taste, and stir in shredded cheddar cheese until melted.
  6. Ladle the soup into bowls and garnish with crumbled chicken (or turkey), chopped green onions, and extra cheese if desired. Serve hot and enjoy!

Notes

For vegetarian options, replace chicken with chickpeas or lentils. Store the soup in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.