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Loaded Baked Potato Soup

A creamy, savory soup brimming with tender potatoes and topped with your favorite fixings—perfect for cozy family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large baking potatoes, peeled and diced Ensure they're Halal-compliant.
  • 1/2 cup chopped onion
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth Choose Halal-compliant broth.
  • 2 cups milk Use a non-dairy alternative for vegetarian option.
  • 1 cup shredded cheddar cheese Or a Halal-friendly alternative.
  • 1/4 cup sour cream
  • Salt and pepper to taste
  • Chopped green onions for garnish

Method
 

Preparation
  1. Peel and dice the large baking potatoes into bite-sized pieces.
  2. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent for about 3-4 minutes.
  3. Gradually sprinkle the all-purpose flour into the pot. Stir continuously for 2 minutes until you create a smooth paste.
  4. Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a boil.
  5. Once boiling, add the diced potatoes into the pot. Reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
  6. Carefully stir in the milk and shredded cheddar cheese, mixing until the cheese is melted and fully incorporated.
  7. Taste your soup and season it with salt and pepper as needed.
  8. Remove from heat and stir in the sour cream. Serve hot, garnished with chopped green onions.

Notes

Substitutions: For a vegetarian version, use vegetable broth and non-dairy milk and cheese. Ensure potatoes are not overcooked to avoid mushiness.