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Loaded Baked Potato Soup
All the flavor of a loaded baked potato in a creamy and beyond dreamy soup recipe! The ultimate comfort food.
Prep Time: 10 minutes
Cooking Time: 40 minutes
Yield: 6 – 8 servings
Ingredients
Soup:
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 5 cups vegetable or chicken stock
- 3 cups whole milk
- 4 Baked russet potatoes, cooked, peeled and cubed, or sub 3 cups cooked mashed potatoes
- 4 slices of bacon, cooked and chopped fine, optional
- 1 medium white onions, small diced
- 2 (5-ounce) Frigo® Shredded Parmesan Cheese
- 1 cup Frigo® Whole Milk Ricotta Cheese
- Sea salt and freshly ground black pepper, to taste
Garnish:
- Frigo® Shredded Parmesan Cheese
- Frigo® Shredded 3-Cheese Italian
- Frigo® Shaved Parmesan Cheese
- Bacon crumbles
- Green onions, thinly sliced
Directions
Melt butter in a large stockpot over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in stock, until slightly thickened, about 1-2 minutes. Stir in milk, potatoes, onion, and bacon.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir Frigo® Parmesan Cheese, and Frigo® Whole Milk Ricotta and allow to simmer until well incorporated, about 15 minutes. Taste and adjust salt and pepper and then adjust thickness; add more stock to thin, and more Frigo® Whole Milk Ricotta Cheese to thicken.
Serve immediately, garnished with green onion, cheese, and bacon, if desired.
Rad Tips: This soup can easily be made in your crockpot! Add all ingredients to a crockpot set to high and cook for 1½ hours.
NOTE: I recommend using Idaho Russet Potatoes, which have the right amount of starch for thickening up this tasty dish.
