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Loaded Baked Potato Soup


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  • 4 tablespoons butter $
  • 1 small yellow onion, chopped $
  • 3 tablespoons all-purpose flour
  • 6 cups chicken broth $
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper $
  • 2 medium-size russet potatoes, peeled and diced
  • 1/2 cup heavy cream
  • 1/2 cup sour cream $
  • 1 cup (4 oz.) shredded Cheddar cheese $
  • $
  • 3 cups frozen broccoli florets, thawed $
  • Toppings: chopped cooked bacon, sliced green onions, and shredded Cheddar cheese $
  • $



Step 1

Melt butter in a Dutch oven over medium heat; add onion, and cook, stirring often, 3 to 5 minutes or until tender. Sprinkle onion mixture with flour, and cook, stirring constantly, 1 minute. Gradually whisk in chicken broth, salt, and pepper. Add potatoes, and bring to a boil, stirring often. Reduce heat to medium-low; simmer, stirring occasionally, 15 minutes or until potatoes are tender. Whisk together heavy cream and sour cream in a bowl. Gradually stir about 1 cup hot potato mixture into cream mixture; add cream mixture to remaining hot potato mixture, stirring constantly. Stir in 1 cup Cheddar cheese and thawed broccoli florets. Cook 5 minutes or until thoroughly heated. Top with chopped cooked bacon, sliced green onions, and shredded Cheddar cheese.


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