Loaded Baked Potato Soup Recipe! (Toss together in 10 minutes, and be your family’s favorite!)

10 MINUTES TO DINNER! This soup is SO easy, SO good, and can be made with ingredients you have lying around your house! From FunCheapOrfree.com

The other day on Instagram stories I showed a FAVORITE soup at our house. This Loaded Baked Potato Soup recipe is not only incredibly quick and easy to toss together, but it's an extremely affordable meal as well! (Hashtag, WIN-WIN.) It's the perfect shelf-cooking recipe since it uses things you most likely have on-hand, and is also a great way to use up leftover baked potatoes! Plus, creamy soup is the ultimate comfort food so this soup is basically as functional as a Swiss Army Knife.

I promised to share the recipe with you, and I only have a few minutes before Baby McEwan needs me, so I'm going to cut the fluff, and cut to the chase!

Here's how you make it…

(Get the printable recipe HERE)

INGREDIENTS:

  • 6 cups potatoes, diced (can use leftover baked potatoes. Can keep peels on or off.)
  • 1 small onion, diced
  • Chicken bouillon seasoning (I prefer “Better Than Bouillon” base)
  • ½ cup butter
  • ½ cup flour
  • 6 cups milk
  • 2 cans corn
  • Seasonings to taste (Salt, pepper, onion powder, ranch seasoning)
  • 1 cup sour cream
  • Real bacon bits to taste (or bacon, browned and crumbled)
  • Shredded cheddar cheese
  • Parsley or chives for garnish

DIRECTIONS:

  • In a small pot, add diced potatoes and onions. Add water until potatoes are just covered. Stir in bouillon. Bring to a boil, boil until potatoes are tender. (If using baked potatoes, boil the onions first for a few minutes to get them soft, then add the baked potatoes just for 1-2 minutes to get them warm and softened.)
  • Meanwhile, in a large stock pot, melt butter over medium heat. Whisk in flour until smooth and thick. Gradually stir in milk 1 cup at a time, whisking constantly until thickened. Stir in potato & onion mixture, and the corn. Bring to a boil, then reduce heat to simmer. Add salt, pepper, and additional seasonings to taste. I like to add a little onion powder and about 2T ranch seasoning.
  • Stir in sour cream and bacon (I added about ⅓ C, just add however much you’d like), top each bowl with cheddar cheese and pinch of parsley or chives for a pretty garnish. Serve with rolls or crusty bread, and enjoy!

Again, get the printable recipe HERE.

10 MINUTES TO DINNER! This soup is SO easy, SO good, and can be made with ingredients you have lying around your house! From FunCheapOrfree.com

See! Easy peasy, right? Give this a try and let me know if your family loves it as much as mine! Just don't stress out so much about the recipe. It really is fail-proof. Just add ingredients until it tastes good and POOF. There you go!

…now if you don't mind, gotta get back to snuggling this peanut <3

Bon Appetit!

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Comments

  1. I made a verrrry similar version on Monday. If you don’t want to be in front of the stove, I made mine in the instant pot. Cook the potatoes for about 10 minutes, while it’s cooking I made the roux in the microwave—melt the butter and then whisk in the flour. That was a game changer for me right there. Add milk and Better Than Boullion and whatever other spices to the roux. When potatoes are done, dump the water and pull out the potatoes. Give a little mash to the potatoes and put in the instant pot with roux mixture. With the pot on sauté add in the sour cream, cheese and bacon bits, corn, etc. 15 minutes and you have soup!

  2. He’s SO beautiful! What a great picture! Congratulations 🙂 <3
    The soup looks fantastic. Would take me way longer than 10 minutes though. It takes me forever to peel potatoes, lol!

  3. I can not have gluten or dairy. Would this recipe work with almond milk, and a gluten free flour? Would I need to substitute the sour cream or just leave it out? And is there a good alternative to cheese? I have heard of vegan cheese but am not sure where to get any or really anything about it.

  4. I literally did everything wrong in this recipe (didn’t have bullion, substituted spices, added coffee creamer bc I didn’t have enough milk, used some gravy mix instead of ranch, roux was chunky) and it STILL came out great! Jordan, you are a master of fool-proof recipes.

  5. Can’t wait to try this one out. It’s like a cross between cream of potato and corn chowder.
    P.S. Your website is adorable. I like the tile pattern in the background, your fonts and color combinations. It’s very nicely designed and easy to navigate.

  6. Thanks for the recipe, Jordan! I had most of the ingredients in my kitchen already and decided to give this a try. It took me more like 40 minutes to make, including prep time and boiling the potatoes – but it came out great! I have been taking it to work with me all week for lunches. Looking forward to trying out more shelf-inspired recipes 🙂

  7. Horn much off the bouillon base do you use? I need measurements or I wind up with flavorless mess or something that will make your blood pressure shoot sky high.

  8. Loved this! But it took WAY LONGER than 10 minutes!!! (Like an hour total!!) But worth it! And it made a TON (like my large pot couldn’t hold it all!) I made a few changes and it was delish! Thanks, Jordan!

    6 cups of potatoes, diced (I prob used less)
    1 small onion, diced
    2-3 celery stalks, diced
    4-5 carrots, diced
    2 T Better than Bouillon
    1 T minced garlic
    1/2 c butter
    1/2 c flour
    4 cups milk
    2 cans of corn, drained (or frozen would work)
    2 T ranch seasoning
    1 t onion powder
    1 t garlic salt
    1 t pepper
    1/2 c sour cream
    1 c bacon bits
    1 c Shredded cheddar cheese

    In an extra large pot, add diced potatoes, onions, carrots and celery. Add water until vegetables are just covered. Stir in bouillon. Bring to a boil, boil until potatoes are tender. Add minced garlic at some point.
    Meanwhile, in a medium stock pot, melt butter over medium heat. Whisk in flour until smooth and thick. Gradually stir in milk 1 cup at a time, whisking constantly until thickened. Add cheese and whisk until melted.
    Pour into vegetable mixture. Add and the corn. Bring to a boil, then reduce heat to simmer. Add ranch, onion powder, garlic salt, and pepper to taste (recipe is approximations)
    Stir in sour cream and bacon. Top each bowl with cheddar cheese and pinch of parsley or chives for a pretty garnish. Serve with rolls or crusty bread, and enjoy!

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