Description
A creamy and comforting loaded potato soup that captures the restaurant experience right in your kitchen.
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 3 cups milk
- 16 ounces shredded mild cheddar cheese
- 1/2 cup instant potato flakes
- 2 large russet potatoes, peeled and diced
- Salt, to taste
- Pepper, to taste
- Bacon bits, for topping
- Extra shredded cheddar, for garnish
- Diced green onions, for garnish
Instructions
- In a 3-quart saucepan, melt the butter over medium-high heat.
- Add the flour and cook until well blended and bubbling.
- Gradually stir in the chicken broth and cook until the mixture thickens.
- Add the milk and stir until it simmers lightly.
- Stir in the shredded cheese until melted and smooth.
- Add the instant potato flakes, mixing well into the soup.
- Season with salt and pepper to taste.
- Optionally, puree the soup for a smoother texture using an immersion blender.
- Bring to a gentle boil, then add the diced potatoes and cook until tender (8-10 minutes).
- Serve hot, garnished with additional cheddar cheese, bacon bits, and green onions.
Notes
For a richer flavor, use low-sodium chicken broth. Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American