Ingredients:
- 4 large potatoes, cut into cubes
- Enough water to cover the potatoes (about 3-4 cups)
- 1 cup onion, diced
- 2 cups whole milk
- 3 chicken stock cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons dried parsley
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon hot sauce (optional)
- 1 cup shredded cheddar cheese, plus extra for garnish
- 4 slices bacon, cooked and crumbled (optional, for garnish)
Instructions:
In a large 4-quart saucepan, combine the cubed potatoes and enough water to cover them. Bring to a rolling boil over medium-high heat. Add the diced onion, milk, chicken stock cubes, dried parsley, dried basil, garlic powder, salt, pepper, and hot sauce (if using). Stir well to combine.
In a small bowl, whisk the flour with a small amount of water to create a slurry. Slowly pour the slurry into the saucepan, stirring continuously to prevent lumps. Reduce the heat to low and let the soup simmer for 10 minutes, stirring occasionally, until it thickens.
Add the shredded cheddar cheese to the soup and stir until completely melted and well incorporated. Taste and adjust seasoning if needed.
Ladle the creamy loaded baked potato soup into bowls. Garnish with extra shredded cheese, crumbled bacon, and a sprinkle of dried parsley for a hearty and comforting meal.
Enjoy this rich and satisfying soup that’s perfect for chilly evenings or anytime you crave comfort food!
