Loaded Baked Potato Soup Recipe (2024)

FAQs

What is loaded potato soup made of? ›

It contains all the flavors of a baked potato but can be made in a fraction of the time. Onions, celery, and bacon add powerful flavors to the tender potatoes, while cream, cheddar cheese, and parsley bring the finishing touches. Add toppings to personalize each serving, and a well-crafted, cozy soup is born.

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Add Potatoes to Your Soup Base

Now that your potatoes are perfectly boiled, it's time to add them to your soup base. Whether you have a creamy or chunky potato soup recipe, gently stir the boiled potatoes into your prepared soup mixture and simmer for a few minutes to let the flavors meld together.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

WATER, POTATOES, WHOLE MILK (MILK, VITAMIN D3), ONIONS, HEAVY CREAM, CREAM CHEESE (CULTURED MILK AND CREAM, SALT, GUAR GUM, CAROB BEAN GUM), BUTTER (CREAM, SALT), UNCURED BACON (PORK, SEA SALT, RAW SUGAR, SPICES), CORN STARCH, RICE FLOUR, GRATED PARMESAN CHEESE (PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), GREEN ...

Why isn't my potato soup creamy? Most creamy soups require you to add dairy of some sort into it. If you're finding your soup is too thin adding milk, add in cream instead, or whole milk.

Yes. Incredibly effective? You bet. This trick works because the instant mashed potatoes are naturally starchy and therefore are similar in form to other commonly used thickeners, such as cornstarch, only without the clumps.

Adding a little extra cream cheese is the best way to make this soup thicker. It's also possible to add sour cream or yogurt. What type of potatoes should I use? Typically, russet potatoes are the best variety to use when cooking any type of potato soup.

Thick and creamy potato soup garnished with bacon bits and shredded cheese, served everyday. A rich creamy soup with fresh chicken, rice pilaf, diced celery, onions and perfectly seasoned.

What is in Progresso potato soup? ›

Product Description

This gluten-free soup is full of delicious potatoes, vegetables, bacon and cheese and provides a half cup of vegetables per can. Even better? You can enjoy the entire can of soup at 200 calories. This microwavable soup can be ready to eat in minutes.

Loaded Baked Potato Soup: A heartier amount of bacon, cream cheese and red potatoes that delivers on the smoky, delicious taste guests look for in a baked potato.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Chicken stock and milk: These will form the broth of our soup. Feel free to use chicken or veggie stock, and then whatever kind of milk you prefer (I used 2% cow's milk). Potatoes: I highly recommend making this soup with buttery Yukon gold potatoes.

You can also add some grated cheese. I would use a hard cheese like Parmigiano or Romano. Now just season to taste. With a simple soup like potato, I would stick to salt and pepper only.

What ingredients are in potato soup? There's onion, carrot, celery, and potatoes that get cooked down in the tiniest bit of bacon grease. Then goes in chicken broth, some flour and milk, and eventually heavy cream. There's some salt, pepper, and Cajun seasoning, too, for flavor.

A creamy soup made with hearty chunks of potatoes and onions with a rich, buttery finish.

In a large pot, simmer the potatoes, turnip (if using), leeks and water or stock for about half an hour, until very soft. Puree in the pot with a hand held immersion blender, or roughly mash with a potato masher. Add the cream and season with salt and pepper and heat through.

Whether you prepare them baked or broiled, in soups or salads, potatoes are a great source of protein, fiber, and vitamins and minerals, providing several health benefits.