Extra Creamy Loaded Baked Potato Soup
This creamy, cheesy Loaded Baked Potato Soup is truly something special. Simple and packed with flavor thanks to Hiland Dairy ingredients and a bag of frozen potato hash browns (and all the toppings of course!). Whether it’s a dinnertime solution for a busy weeknight or cozy comfort food for a cool Fall weekend, this recipe will quickly find it’s way into your heart. Recipe and photography by Emily Schuermann, Food for a Year.
Extra Creamy Loaded Baked Potato Soup
Ingredients
INGREDIENTS
- 5 cups O’Brien style potato hash browns thawed
- 2 cups chicken broth
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 3 cups whole milk
- 2 tablespoons cornstarch
- 1 8-ounce block Hiland Dairy Cream Cheese room temperature and cut into 16 pieces
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
GARNISHES
- 1 cup crisp bacon crumbled
- 1 cup sharp cheddar cheese grated
- ¼ cup green onions sliced
Instructions
- In a 4 to 5 quart soup pot, over medium heat, bring the thawed hash browns, chicken broth and butter to a simmer. Stirring occasionally, simmer until potatoes are tender (approximately 15 minutes).
- Meanwhile, create a slurry to thicken the soup by whisking together the whole milk and cornstarch.
- Once the potatoes are softened, add the milk slurry, cream, cream cheese and salt and pepper. Stir continuously until the cream cheese is melted and the soup is thickened (about 5 minutes). Taste and add additional salt and pepper as needed.
- Serve with garnishes.
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