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Extra Creamy Loaded Baked Potato Soup

Prep Time20 minutes
Active Time20 minutes

Materials

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.