Loaded Baked Potato Soup Recipe
This creamy soup is so easy to put together and it freezes really well!
- 6 Cups Potatoes, Diced
- 1 Onion, Diced
- 1 Tbsp Chicken Bouillon Seasoning
- 1/2 Cup Butter
- 1/2 Cup Flour
- 6 Cups Milk
- 2 Cans Corn, Drained
- 1 Cup Sour Cream
- 1/3 Cup Bacon Bits
- Salt, To Taste
- Pepper, To Taste
- Onion Powder, To Taste
- 2 Tbsp Ranch Dressing Seasoning
- 1/2 Cup Cheddar Cheese, Shredded
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.
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 the drained potato & onion mixture and the corn.
Bring to a boil, then reduce heat to simmer.
Add salt, pepper, and additional seasonings to taste.
Stir in sour cream and bacon.
Serve in bowls and top with cheddar cheese and parsley or chives for garnish.