Description

A creamy, comforting loaded baked potato soup designed for family involvement. This one-pot meal allows children to participate in mashing and topping, turning dinner preparation into an engaging sensory experience.

Ingredients

Scale

3 pounds yellow potatoes (Yukon Golds), peeled or unpeeled, cut into 1-inch cubes
4 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth (low-sodium)
1 cup heavy cream
2 tablespoons all-purpose flour
1 cup sharp cheddar cheese, shredded
6 slices bacon, cooked and crumbled
3 stalks green onions, sliced
½ cup sour cream
Salt and black pepper to taste

Instructions

Wash and cube the potatoes into 1-inch pieces. Set aside.
In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat.
Add diced onion and cook for 3-4 minutes until soft and translucent.
Add minced garlic and cook for 1 minute, being careful not to let it brown.
Sprinkle flour over the onions and butter, stirring constantly for 1-2 minutes to create a roux.
Pour in warm chicken broth and stir to combine with the roux.
Add the potatoes, bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until potatoes are fork-tender.
Remove pot from heat. Let children mash the potatoes directly in the pot to desired consistency.
Stir in heavy cream until smooth.
Stir in half of the shredded cheddar cheese. Season with salt and pepper (go easy on salt due to bacon and cheese).
Ladle soup into bowls and top with remaining cheddar, crumbled bacon, sliced green onions, and a dollop of sour cream.

Notes

Do not skip the roux to ensure a velvety texture. If the soup thickens upon storage, add a splash of broth or cream when reheating. Do not freeze this soup as the dairy may separate and potatoes may become grainy. For a gluten-free version, substitute cornstarch slurry for the flour roux.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4
Sodium: 600
Fat: 28
Saturated Fat: 15
Carbohydrates: 40
Fiber: 3
Protein: 12

Keywords: loaded baked potato soup, kid-friendly recipes, family dinner, one-pot meals, comfort food, potato soup, easy weeknight dinner