Loaded baked potato soup is perfect for a winter day. It’s wholesome, creamy, butter, and will warm you up from the inside out.
I particularly like making it with turkey broth a few days after Thanksgiving. Both adults and kids will devour this soup!
15 minPrep Time
40 minCook Time
55 minTotal Time
- 2 cups celery chopped
- 2 cups carrots, chopped
- 2 cups onion, chopped
- ½ cup unsalted butter or ghee, divided in half
- 8 cups chicken stock, preferably homemade
- 4 cups Yukon potatoes, cut into 1 ½”-pieces
- 1 cup raw cream (you can substitute with 1/2 cup cashew milk if needed)
- 1 t. Celtic sea salt
- 1/4 cup arrowroot flour
- ¼ cup sour cream, creme fraiche or greek yogurt
- ½ cup raw cheddar cheese, grated
- 3 green onions, chopped
- Freshly ground black pepper
- Melt 4 tablespoons butter in Dutch over medium heat. Stir in celery, carrots, onions. Cover pot and reduce heat to low. Let vegetables cook for 30 minutes. Remove the lid. Add potatoes and chicken stock and simmer 30 minutes until tender. Stir in cream and sea salt.
- In a small saucepan melt remaining 4 Tbs. butter and add 1/2 cup of flour or 1/4 cup arrowroot (whisking while incorporating to avoid clumping). Let the butter and flour mixture cook for a couple of minutes while constantly stirring. Stir the flour mixture into the vegetables and broth. Blend soup until creamy using a hand immersion blender or you can blend the soup in a blender in small batches. Adjust sea salt to taste. Garnish with cheese and sour cream, green onions and pepper.
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Photo Credit: Helene Dujardin