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Bowl of loaded baked potato soup topped with cheddar, scallions, and crispy shallots, shown from above for a weeknight dinner.

Loaded Baked Potato Soup

A thick, hearty loaded baked potato soup that uses mashed potato starch forbody instead of relying only on cream and flour.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Comfort Food, Dinner, Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 large russet potatoes about 2.5 lb
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 4 tbsp unsalted butter
  • 1 diced medium yellow onion
  • 3 minced garlic cloves
  • 1/3 cup all purpose flour
  • 1 tsp smoked paprika
  • 4 cups chicken or vegetable broth
  • 2 cups whole milk
  • 1/2 cup full fat sour cream
  • 6 oz shredded sharp cheddar
  • 1/2 tsp black pepper
  • kosher salt as needed
Toppings
  • 2 sliced shallots
  • 1/3 cup neutral oil
  • 3 sliced scallions
  • extra cheddar
  • extra sour cream

Method
 

  1. Rub the potatoes with oil and salt and bake at 425°F for 55 to 65 minutes, until a knife slides in easily.
  2. Fry the shallot rings in the neutral oil over medium heat for 6 to 8 minutes, until dark honey colored. Drain and salt.
  3. Rest the potatoes 10 minutes, scoop out the flesh, mash coarsely, and chop half the skins.
  4. Melt the butter, cook the onion 6 to 8 minutes until soft, then add the garlic for 30 seconds.
  5. Stir in the flour and paprika for 2 minutes until the mixture looks like wet sand.
  6. Whisk in the broth gradually, then the milk.
  7. Add the potato and skins and hold at a lazy bubble for 12 to 15 minutes, until the soup coats a spoon.
  8. Mash a few times in the pot, leaving chunks.
  9. Remove from the heat for 2 minutes, then stir in the sour cream and add the cheddar by the handful.
  10. Adjust salt and pepper, thin with milk if needed, and top each bowl.

Notes

Storage: Refrigerate soup base up to 4 days; store toppings separately. Reheat gently on the stove. Does not freeze well.
Allergen note: Contains dairy and gluten. Dairy-free butter and coconut milk work for dairy-free; gluten-free flour blend for gluten-free.
Notes: Potatoes can be baked up to 2 days ahead and stored whole until ready to use.