With one simple extra step, the standard mashed potato process leads to a creamy soup adorned with all the great baked potato toppings. For the best texture, stick with russet potatoes; starchier varieties won't yield as creamy a result. The soup reheats well, so it's a good make-ahead candidate; just store the toppings separately.
So easy. So yummy. I did throw some Sriracha on it at the end, but that's just me. It's so good you guys. Seriously.
My boys & I really liked this soup. I usually make CLs Loaded Potato Soup, but have always modified the steps to boil the potatoes. This recipe made it quicker & just as tasty (& closer to what I ended up doing anyway). If we want it really cheesy, I add a cup of sharp cheddar into the soup before stirring in the sour cream. Next time I will probably use my immersion blender to make it completely smooth & to be sure the sour cream is fully blended. This will be a regular.
We've always enjoyed CL's Loaded Potato Soup and were interested to see if the "quick" version was as good. Maybe a half-star less than the original but still very good. Definitely a keeper for a busy work night dinner.
