Simple Recipes | Soup Recipes

The Best Easy Loaded Baked Potato Soup Recipe on the Internet

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.

This easy loaded baked potato soup recipe is the best on the internet. The thick and creamy base using heavy whipping cream makes this potato soup recipe one that has everyone coming back for more! Give it a try!

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 ya mama seasoning
  • 1 tbsp cornstarch

How to Make Easy Loaded Potato Soup

  1. Preheat oven to 350º.
  2. Wash & clean potatoes thoroughly.
  3. Wrap potatoes in aluminum foil sheets and poke with a fork or knife to help baking go quicker.
  4. 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.
  5. 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.)
  6. Cook on medium-low heat while the potatoes are baking.
  7. Once the potatoes are done, carefully chop them into 1-inch cubes and add them to the soup liquid.
  8. Increase heat to medium-high heat and cook an additional 20 minutes to fully cook potatoes.
  9. After cooking the baked potato soup together for 15 minutes, remove a cup of liquid and mix in cornstarch.
  10. 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.

This easy loaded baked potato soup recipe is the best on the internet. The thick and creamy base using heavy whipping cream makes this potato soup recipe one that has everyone coming back for more! Give it a try!

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!

This easy loaded baked potato soup recipe is the best on the internet. The thick and creamy base using heavy whipping cream makes this potato soup recipe one that has everyone coming back for more! Give it a try!

Easy Loaded Baked Potato Soup

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This easy loaded baked potato soup recipe is the best on the internet.

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

  1. Preheat oven to 350 degrees.
  2. Wash & clean potatoes thoroughly.
  3. Wrap potatoes in aluminum foil sheets and poke with a fork or knife to help baking go quicker.
  4. 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.
  5. 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.)
  6. Cook on medium-low heat while the potatoes are baking.
  7. Once the potatoes are done, carefully chop them into 1 inch cubes and add them to the soup liquid.
  8. Increase heat to medium-high heat and cook an additional 20 minutes to fully cook potatoes.
  9. After cooking the baked potato soup together for 15 minutes, remove a cup of liquid and mix in cornstarch.
  10. Add cornstarch and soup back into the stock pot and cook an additional 5-10 minutes to thicken the base.
Nutrition Information:
Yield: 8 Serving Size: 6 -8
Amount Per Serving: Calories: 148Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 1834mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 4g

This data was provided and calculated by Nutritionix on 6/3/2020.

More Easy Soup Recipes

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