Description
Indulge in the creamy, comforting flavors of a restaurant-style loaded baked potato soup prepared right in your own kitchen. This hearty recipe uses buttery Yukon Gold potatoes, a rich roux-based cream sauce, and sharp cheddar cheese to create a velvet-smooth texture. Perfect for busy weeknights, this dish delivers depth and satisfaction without any complicated steps, ensuring a cozy, crowd-pleasing bowl that tastes even better with fresh green onion garnishes.
Ingredients
4 large Yukon Gold potatoes, peeled and cubed into half-inch pieces
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk, room temperature
2 cups vegetable broth
1.5 cups sharp cheddar cheese, finely shredded
1/2 cup green onions, finely chopped
1/2 tsp smoked paprika
Salt and pepper to taste
Instructions
Boil the cubed potatoes in a large pot of salted water until fork-tender, about 10-12 minutes, then drain and set aside.
In the same pot, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes to create a light roux.
Gradually whisk in the whole milk and vegetable broth, ensuring no lumps form, and simmer until thickened.
Add the cooked potatoes back into the pot, mashing a portion of them directly into the liquid to add body.
Stir in the shredded cheddar cheese and smoked paprika until the cheese is completely melted and the soup is smooth.
Season with salt and pepper to taste.
Ladle into bowls and garnish generously with the chopped green onions before serving.
Notes
Use Yukon Gold potatoes for the creamiest texture possible as they are less grainy than russets. Store leftovers in an airtight container for up to 3 days; add a splash of milk when reheating to restore the original consistency.
- Prep Time: 15
- Cook Time: 25
- Category: Trending
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 8g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
