Loaded Baked Potato Soup Recipe (2024)

FAQs

What is loaded potato soup made of? ›

What is Loaded Potato Soup? Potatoes and onions are cooked until very tender and when mixed with a thickened milk mixture, it becomes like a thinned mashed potato soup base. The “mashed potato” soup gets topped with favorite loaded baked potato ingredients; bacon, ham, sour cream, cheddar cheese and green onions.

Flour – flour is used as our thickener. If you're out of flour, you could certainly try combining 1-2 tablespoons cornstarch with your cold milk before adding to the pot to help thicken the soup. Milk – low fat milk works just fine in this recipe, though I personally would skip skim milk.

Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups. Red potatoes fall into the low-starch category, as do smaller, newer potatoes. Fingerling potatoes will do well in soups, as will long white potatoes.

Why You Should Be Careful When Using Cream Cheese To Thicken Potato Soup. Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Chicken stock and milk: These will form the broth of our soup. Feel free to use chicken or veggie stock, and then whatever kind of milk you prefer (I used 2% cow's milk). Potatoes: I highly recommend making this soup with buttery Yukon gold potatoes.

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

So what do you do if you've made the mistake of using starchy potatoes in your soup? One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup.

Whole milk or half-and-half also thicken up the soup. I've even made it with half the amount (1/2 cup or 120ml) heavy cream in a pinch. (Add more chicken broth if you use heavy cream; see recipe Note.) Nice and thick, without being too heavy.

How do you keep potatoes from getting mushy in soup? Keeping the skins on your potatoes will help. Also key to remember is that when chopping the potatoes, the smaller they are the faster they will cook. So, don't be afraid to cut them a little on the larger side than you normally would.

Can I use Russet potatoes for soup? ›

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

If your potato soup is still crunchy after cooking for 6 to 7 hours on high in the crockpot, it's likely that the potatoes were not cooked long enough or the crockpot may not have reached a high enough temperature.

Cornstarch is a very effective thickener, and a little bit can go a long way. Add cornstarch to a small amount of cold water or other liquid (wine or stock) and whisk into a thick slurry.

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

Potato soup can be healthy, but it's often made with a cream base instead of a broth base, which means that it, like the chowder, can be loaded with calories and saturated fat.

WATER, REHYDRATED POTATOES (CONTAIN SODIUM PHOSPHATE), ROASTED POTATOES, PROCESSED AMERICAN CHEESE (MILK, WATER, CREAM, SALT, BACTERIAL CULTURE, ENZYMES, SODIUM PHOSPHATE, CELLULOSE), CREAM, SOUR CREAM PRODUCT (MILK, CREAM, MODIFIED CORN STARCH, MODIFIED MILK INGREDIENT, BACTERIAL CULTURE, SODIUM PHOSPHATE, GUAR GUM, ...

WATER, POTATOES, WHOLE MILK (MILK, VITAMIN D3), ONIONS, HEAVY CREAM, CREAM CHEESE (CULTURED MILK AND CREAM, SALT, GUAR GUM, CAROB BEAN GUM), BUTTER (CREAM, SALT), UNCURED BACON (PORK, SEA SALT, RAW SUGAR, SPICES), CORN STARCH, RICE FLOUR, GRATED PARMESAN CHEESE (PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), GREEN ...

Chowder vs. Soup: What's the Difference? While soups can be thin and light, a chowder is characterized by being rich and thick. Like stew, it contains large chunks of meat or seafood and vegetables, notably potatoes.