I am a big baked potato fan -- one of the most memorable is from the Big E Fair in New England:
This recipe is a fun way to get all the flavors of a baked potato in soup form -- perfect for a snowy day. If you've got an Instant Pot or pressure cooker, the recipe is also super fast to prepare (and even with a regular pot of boiling water, it doesn't take too much longer). Once the potatoes are cooked, they're turned into soup with the addition of milk, chicken stock, and sour cream. Of course, you can sub in vegetable stock if you want to keep this vegetarian. We topped our with traditional baked potato toppings -- green onions, bacon, and shredded cheese -- but you could use anything you like on a baked potato. I think minced steamed broccoli and Cheddar would be very good as well.
Loaded Baked Potato Soup (adapted from Cooking Light)
2 pounds russet potatoes, peeled and cubed
1/4 cup flour
2 cups 2% milk
1 cup chicken stock
3/4 cup light sour cream
Salt and pepper
Toppings: shredded Cheddar, crispy bacon, minced chives or scallions, or anything else you like on your baked potatoes!
1. Cook the potatoes -- I use my pressure cooker (4 minutes on high pressure), although a pot of boiling water will work just as well (plan on about 10-15 minutes in that case). Drain the potatoes, return them to the pan, and mash with a potato masher until they're as smooth or chunky as you like.
2. Combine the flour with about 1/2 cup milk in a medium bowl, and whisk until smooth. Gradually whisk in the remaining milk and then the chicken stock. Add to the potatoes, and cook over medium heat, stirring often, until the soup is thickened and bubbly.
3. Remove from the heat, and whisk in the sour cream. Season to taste with salt and pepper.
4. Ladle the soup into bowls, and top with your choice of favorite baked potato toppings.