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.
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.