When it comes to my kitchen I’m always looking for the next delicious thing. My family loves to have things switched up a bit. If I dare to say, we get tired of the same old thing all the time. That is why I put together one of my favorite recipes of all time, Loaded Baked Potato Soup.
Baked Potato Soup is a family favorite of ours. It’s loaded with a spicy twist of deliciousness. Don’t worry, it’s not too spicy, it’s just the perfect blend of deliciousness. Some would say that this recipe is perfect for a cold winter night, but I can honestly say it’s perfect for any season.
Easy Loaded Baked Potato Soup Recipe
Ingredients
- 4-6 medium potatoes
- 1/2 medium onion chopped
- 2 cups chicken broth
- 1 heavy whipping cream (16 oz)
- 6 cups water
- 1/2 tbsp black pepper
- 3/4 tbsp salt
- 1/2 tbsp season-all salt
- 1/2 tbsp garlic powder
- 1/2 tbsp slap your mama seasoning
- 1 tbsp cornstarch
How to Make Easy Loaded Potato Soup
- Preheat oven to 350º.
- Wash & clean potatoes thoroughly.
- Wrap potatoes in aluminum foil sheets and poke with a fork or knife to help baking go quicker.
- Place potatoes in the oven and bake for about 20-25 minutes. The potatoes won’t be fully cooked, but just enough to be baked for your soup.
- While the potatoes are baking, chop the onion and combine with chicken broth, heavy whipping cream, salt, season-all salt, garlic powder and slap your mama seasoning into a stock pot. (This is my favorite stock pot.)
- Cook on medium-low heat while the potatoes are baking.
- Once the potatoes are done, carefully chop them into 1-inch cubes and add them to the soup liquid.
- Increase heat to medium-high heat and cook an additional 20 minutes to fully cook potatoes.
- After cooking the baked potato soup together for 15 minutes, remove a cup of liquid and mix in cornstarch.
- Add cornstarch and soup back into the stockpot and cook an additional 5-10 minutes to thicken the base.
Get the printable version of this fully loaded baked potato recipe below.
Easy Loaded Baked Potato Soup
Ingredients
- 4-6 medium potatoes
- 1/2 medium onion chopped
- 2 cups chicken broth
- 1 heavy whipping cream (16 oz)
- 6 cups water
- 1/2 tbsp black pepper
- 3/4 tbsp salt
- 1/2 tbsp season-all salt
- 1/2 tbsp garlic powder
- 1/2 tbsp slap your mama seasoning
- 1 tbsp cornstarch
Instructions
- Preheat oven to 350º.
- Wash & clean potatoes thoroughly.
- Wrap potatoes in aluminum foil sheets and poke with a fork or knife to help baking go quicker.
- Place potatoes in the oven and bake for about 20-25 minutes. The potatoes won't be fully cooked, but just enough to be baked for your soup.
- While the potatoes are baking, chop onion and combine with chicken broth, heavy whipping cream, salt, season-all salt, garlic powder and slap your mama seasoning into a stock pot. (This is my favorite stock pot.)
- Cook on medium-low heat while the potatoes are baking.
- Once the potatoes are done, carefully chop them into 1 inch cubes and add them to the soup liquid.
- Increase heat to medium-high heat and cook an additional 20 minutes to fully cook potatoes.
- After cooking the baked potato soup together for 15 minutes, remove a cup of liquid and mix in cornstarch.
- Add cornstarch and soup back into the stock pot and cook an additional 5-10 minutes to thicken the base.
That’s it! Dinner is served! :) Sometimes you just need a quick and easy recipe to make that your family enjoys. When I can’t think of something to make and my family is hungry this is my go to meal. I hope you enjoy it was much as we do!
More Easy Soup Recipes
- Copycat Olive Garden Zuppa Toscana Soup Recipe
- 30 Minute Hamburger Soup
- Alea’s Pizza Soup Recipe
- Green Chile Chicken and Dumplings
Get more recipe inspiration by following my Easy Soup Recipes Pinterest Board
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