On a cold winter night, is there anything more comforting and wonderful than a bowl of homemade Creamy Baked Potato Soup? Only if you jazz it up to make a fully Loaded Baked Potato Soup! Just think of all your favorites - sour cream, cheddar cheese, crumbled bacon and green onions. So creamy and smooth, and just loaded with flavor!
Served with crusty warm bread or savory crackers, this is a hearty soup that is perfect for dinner or for warming up tummies after an afternoon of sledding and ice skating.
For this particular recipe, my gang loves russet potatoes the best, but feel free to substitute Yukon gold or red potatoes if you're in a pinch. And unlike some crazy recipes out there that have instant potatoes in them? GAK! Start with real potatoes to have the absolute best flavor and a chunkier texture - a hearty soup!
Tender carrots, celery and onion give layers of flavor to the chicken broth base. And it only takes minutes to melt butter, add flour to create a basic roux, and before you know it, you'll be slowly adding whole milk to create a wonderful basic White Béchamel Sauce - who knew French cooking sauces were so easy? This is the base for many of my creamy soups - but you can lighten it up by using 2% milk rather than whole milk, or make it even creamier and richer by using half & half.
With below zero temperatures and the wind howling outside, this is the perfect night for this. I usually make a double batch, because it is one of my family's favorite wintertime soups for dinner. You can easily freeze a portion to save for another lunch or dinner.
Hope that you enjoy this as much as we do - and stay warm my friends!