Loaded Baked Potato Soup

Instructions

1. Cook the Potatoes

Place cubed potatoes in a microwave-safe dish.
Microwave for 7–10 minutes until soft.

2. Make the Soup Base

In a large pot, melt butter over medium-high heat.
Whisk in flour until smooth.
Gradually stir in milk, bringing the mixture to a boil.
Reduce heat and simmer for 5–10 minutes, or until slightly thickened.

3. Combine Ingredients

Stir in cooked potatoes and chopped onion. Cook for 5 more minutes.
Add sour cream and shredded Cheddar, stirring until melted and well blended.
Season with salt and pepper to taste.

4. Serve

Ladle into bowls and garnish with extra cheese, sour cream, or chopped green onions if desired. Serve warm and enjoy!

Tips & Variations

✨ Bacon Boost: Sprinkle crumbled cooked bacon on top for a smoky, savory touch.
✨ Cheese Upgrade: Use a sharp Cheddar or a blend of cheeses for extra flavor.
✨ Veggie Additions: Add chopped green onions, chives, or even steamed broccoli for a nutritious twist.
✨ Make Ahead: Soup reheats well and thickens slightly—just add a splash of milk when reheating to reach desired consistency.

⏱ Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
🍴 Servings: 6–8

This Loaded Baked Potato Soup is perfect for chilly nights, quick weeknight dinners, or anytime you want that cozy, indulgent potato flavor in a creamy bowl.