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Loaded Baked Potato Soup Casserole Recipe – Easy Comfort Food

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This recipe combines the creamy richness of loaded baked potato soup with the cheesy, bubbly goodness of a casserole, making it the ultimate comfort food for chilly evenings.

Ingredients

  • Russet potatoes, peeled and diced
  • Chicken broth
  • Whole milk or 2%
  • Unsalted butter, melted
  • Shredded sharp cheddar cheese
  • Sour cream
  • Cooked and crumbled bacon
  • Chopped green onions
  • All-purpose flour
  • Salt & pepper to taste
  • Optional toppings: chives, extra cheese, jalapeños

Instructions

  1. Peel and dice the russet potatoes into small cubes. Boil them in a large pot of salted water until fork-tender (about 10-12 minutes). Drain and set aside.
  2. In the same pot, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux. Slowly pour in the chicken broth and milk, whisking to combine. Bring to a gentle simmer and cook until thickened (about 5 minutes).
  3. Stir the cooked potatoes into the soup base. Use a potato masher to gently mash some of the potatoes, leaving others chunky for texture.
  4. Mix in the shredded cheddar cheese, sour cream, salt, and pepper. Adjust seasoning as needed. Pour the mixture into a greased casserole dish.
  5. Sprinkle the crumbled bacon, additional cheese, and green onions evenly over the top of the casserole.
  6. Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 20-25 minutes, or until bubbly and golden on top.
  7. Let the casserole rest for 5 minutes before serving. Garnish with extra green onions or chives if desired.

Notes

If your casserole looks too thick, stir in a splash of milk before baking to loosen it up. Taste your base before adding it to the dish to ensure proper seasoning.

Nutrition

Keywords: loaded baked potato soup, casserole recipe, comfort food, easy dinner, potato casserole

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