Loaded Baked Potato Soup

A hearty Loaded Baked Potato Soup featuring roasted russet and Yukon gold potatoes blended into a creamy base with aged white Cheddar. Finished with crisp prosciutto and classic baked potato toppings for a rich, satisfying comfort dish.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

2 pounds russet potatoes

1 tablespoon olive oil

1½ ounces sliced prosciutto

1 large onion, chopped

4 cloves garlic, minced

1 tablespoon all-purpose flour

4 cups chicken stock

1 cup heavy whipping cream

1 pound Yukon gold potatoes, chopped

½ teaspoon salt

1 teaspoon chopped fresh thyme

½ teaspoon black pepper

1 pound aged white Cheddar cheese, shredded (about 4 cups)

Shredded sharp Cheddar cheese, for garnish

Sour cream, for garnish

Chopped chives, for garnish

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Directions

Preheat oven to 425°F.
Scrub russet potatoes; pat dry. Prick potatoes with a fork. Bake for 40 to 60 minutes or until tender. Cool for 10 minutes.
Slice each potato in half lengthwise. Scoop out potato pulp; place in a large bowl. Discard potato skins. Mash pulp with a potato masher; set aside.
In a large pot, heat oil over medium heat. Add prosciutto and cook until crisp. Remove prosciutto and set aside. Add onion to oil remaining in pot and cook over medium heat until softened. Stir in garlic and flour; cook for 1 minute. Gradually whisk in chicken stock and cream. Stir in mashed potato pulp, chopped Yukon gold potatoes, salt, thyme and pepper. Bring to boiling; reduce heat.
Simmer, covered, for 10 minutes or until chopped potatoes are tender, stirring occasionally. Stir in white Cheddar cheese until melted.
Serve soup topped with crisp prosciutto. If desired, add shredded sharp Cheddar cheese, sour cream and/or chives.