Loaded Baked Potato Soup Recipe
This creamy potato soup is so easy to put together and it freezes really well!
Servings: 8 servings
Ingredients
- 6 cups potatoes, diced
- 1 onion, diced
- 1 Tbsp chicken bouillon seasoning
- ½ cup butter
- ½ cup flour
- 6 cups milk
- 2 cans corn, drained
- 1 cup sour cream
- ⅓ cup bacon bits
- Salt, to taste
- Pepper, to taste
- Onion powder, to taste
- 2 Tbsp ranch dressing seasoning
- ½ cup shredded cheddar cheese
Instructions
- 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.
Notes
Store leftovers in an airtight container in the fridge for up to a week or in the freezer for at least 6 months.
To reheat frozen soup, thaw in the fridge the night before. Then reheat low and slow on the stove. It'll look like it's never going to come back to life, but keep stirring and as it heats up, it'll look just like it did when you first made it!