Loaded Baked Potato Soup is a rich and hearty dish that captures all the beloved flavors of a classic loaded baked potato in a warm, comforting bowl. This creamy soup is generously filled with tender potatoes, crispy bacon, sharp cheddar cheese, and finished with a dollop of sour cream and fresh chives, making it a perfect meal for any occasion.
Why You’ll Love This Recipe
- Comforting and Satisfying: The creamy texture combined with the savory toppings provides the ultimate comfort food experience.
- Simple Ingredients: Made with pantry staples, this recipe is both accessible and budget-friendly.
- Versatile: Easily adaptable to suit dietary preferences or to incorporate additional flavors.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Potatoes (such as russet or Yukon gold)
- Bacon
- Unsalted butter
- Yellow onion
- Garlic cloves
- All-purpose flour
- Chicken broth
- Milk
- Heavy cream
- Salt
- Ground black pepper
- Cheddar cheese
- Sour cream
- Fresh chives
Directions
- Prepare the Potatoes: Peel and dice the potatoes into 1/2-inch cubes.
- Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crisp. Remove and drain on paper towels, reserving some bacon fat in the pot. Once cooled, crumble the bacon and set aside.
- Sauté Aromatics: Add butter to the reserved bacon fat. Sauté chopped onion until translucent, about 3-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Create the Roux: Sprinkle flour over the onion and garlic mixture, stirring constantly for about 1-2 minutes to eliminate the raw flour taste.
- Add Liquids: Gradually whisk in chicken broth, ensuring no lumps remain. Add milk and heavy cream, stirring to combine.
- Cook the Potatoes: Introduce the diced potatoes to the pot. Season with salt and pepper. Bring the mixture to a boil, then reduce heat and let it simmer until potatoes are tender, approximately 10-15 minutes.
- Blend the Soup: For a creamier texture, use an immersion blender to puree a portion of the soup, or transfer some to a blender and return it to the pot.
- Incorporate Cheese and Bacon: Stir in shredded cheddar cheese and most of the crumbled bacon, reserving some for garnish. Continue to cook until the cheese has melted smoothly into the soup.
- Finish with Sour Cream: Remove the pot from heat and stir in sour cream until fully incorporated. Adjust seasoning with additional salt and pepper if necessary.
- Serve: Ladle the soup into bowls, garnishing each with reserved bacon crumbles, extra shredded cheese, and chopped fresh chives.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: Around 15 minutes.
- Cooking Time: Approximately 30-35 minutes.
Variations
- Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth. Add smoked paprika to impart a smoky flavor.
- Loaded with Vegetables: Incorporate vegetables like corn, carrots, or broccoli for added nutrition and texture.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to introduce some heat to the soup.
Storage/Reheating
- Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup can be frozen for up to 2 months. Allow it to cool completely before transferring to freezer-safe containers.
- Reheating: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of milk or broth if the soup has thickened too much.
FAQs
What type of potatoes are best for this soup?
Russet potatoes are ideal due to their high starch content, which yields a creamier texture. Yukon gold potatoes are also a good choice for a buttery flavor.
Can I make this soup without dairy?
Yes, substitute dairy milk and cream with plant-based alternatives like almond or coconut milk. Use dairy-free cheese and sour cream to maintain the creamy consistency.
How can I thicken my potato soup?
If the soup is too thin, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup until it thickens.
Is it necessary to peel the potatoes?
Peeling is optional. Leaving the skins on can add texture and nutrients; just ensure they are thoroughly cleaned.
Can I prepare this soup in a slow cooker?
Yes, combine all ingredients except dairy products and cheese in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add dairy and cheese during the last 30 minutes of cooking.
How do I prevent the milk from curdling in the soup?
Use whole milk or heavy cream, as their higher fat content is less likely to curdle.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: American
Description
This creamy loaded baked potato soup is rich, cheesy, and packed with bacon, green onions, and tender potatoes. The ultimate comfort in a bowl.
Ingredients
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4 large russet potatoes, diced
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4 strips bacon, chopped
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1 small onion, diced
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2 cloves garlic, minced
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3 cups chicken broth
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2 cups milk
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1 cup shredded cheddar
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1/2 cup sour cream
-
Salt & pepper to taste
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Chopped green onions for topping
Instructions
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Cook bacon until crispy, remove and reserve.
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In the same pot, sauté onion and garlic.
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Add potatoes and broth. Simmer until tender.
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Add milk, sour cream, and cheese. Stir until melted and creamy.
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Top with bacon, green onions, and extra cheese.
Notes
Blend half the soup for creamier texture.
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