Loaded Baked Potato Soup

with Smoked Gouda and Chorizo!

This Loaded Baked Potato Soup with Chorizo & Smoked Gouda is everythinggggg you want on a chilly night. It’s creamy, smoky, cozy, a little spicy, and ridiculously satisfying.

The potatoes get roasted until golden (trust me, it makes a huge difference), and then half get smashed so you end up with the perfect mix of silky and chunky. The chorizo adds a subtle heat and depth, the smoked Gouda melts into this velvety goodness, and the jalapeño brine brings just enough brightness to wake everything up.

It’s rich without being overly heavy, comforting without ever slipping into bland, and honestly… one of the best soups I’ve made in a long time. Perfect if you have family in town and need something easy to throw together. Enjoy!

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Storing + Reheating

1. Let the soup cool, then transfer it to an airtight container. It will keep in the fridge for 3–4 days.

2. Reheat gently over medium-low heat, stirring often. If it thickens up (totally normal with potato soups), just add a splash of broth or milk to loosen it back to that silky, cozy consistency.

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Loaded Baked Potato Soup with Chorizo and Smoked Gouda

Servings: 4–6
Prep Time: 20 minutes
Cook Time: 35 to 40 minutes

You can find the printavble version here

Ingredients

• 3 lb mini Yukon gold potatoes

• 2 tbsp olive oil, (for roasting)

• Kosher salt and freshly ground black pepper, to taste

• 9 oz Mexican chorizo (1 log, casing removed)

• 1 medium yellow onion, diced

• 4–6 cloves garlic, minced

• 2 tsp smoked paprika (divided)

• 1 tsp chipotle chili powder (or regular)

• Dash of cayenne (optional)

• 2 tbsp unsalted butter

• 2 tbsp all-purpose flour

• 3 cups water

• 2 tsp Knorr Roasted Chicken Flavor Base

• 2 cups milk

• 1 cup heavy cream

• 7 oz smoked Gouda, freshly shredded

• 4 oz aged white cheddar, freshly shredded

• 2 tsp Dijon (optional)

• 1–2 tsp pickled jalapeño brine, to finish (optional)

• Optional toppings: crispy chorizo, extra cheese, sour cream, green onions, chili oil or hot honey

Instructions

1. Set your cream and milk on the counter while you prep the ingredients. Preheat oven to 425°F.

2. Halve the potatoes and add to one or two baking dishes, depending on size. Toss with olive oil, salt, pepper and about 1 tsp smoked paprika, and roast for 25–30 minutes until golden, flipping halfway.

3. In a large pot or Dutch oven, cook the chorizo over medium heat until browned and as crisp as possible. Remove and set aside, leaving about 2 tablespoons of fat in the pot.

4. Add the diced onion with a pinch of salt, pepper, 1 tsp smoked paprika, 1 tsp chili powder and cayenne, and cook for about 5 minutes until softened.

5. Add the garlic and cook for 30 seconds.

6. Add the butter and let it melt, then sprinkle in the flour. Cook for 1–2 minutes until slightly golden, stirring constantly.

7. Slowly whisk in the milk and heavy cream in batches until smooth, then add the water and Knorr Chicken Flavor Base. Season with salt, black pepper, and Dijon.

8. Add half of the roasted potatoes and bring to a simmer.

9. While the soup simmers, mash the remaining roasted potatoes in a separate bowl until fluffy. Stir the mashed potatoes into the soup and simmer for 2–3 minutes to thicken.

10. Reduce heat to low and add the smoked Gouda and white cheddar, stirring until fully melted and creamy.

11. Fold most of the cooked chorizo back into the soup, reserving some for topping.

12. Finish with 1–2 teaspoons of pickled jalapeño brine, then taste and adjust seasoning as needed.

13. Serve topped with crispy chorizo, extra cheese, sour cream, and green onions.

14. Add chili oil or hot honey if desired. Enjoy!

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Are you team bacon or chorizo??