Indulge in the ultimate comfort food with this Loaded Baked Potato Soup recipe. Rich, creamy, and packed with the flavors of a loaded baked potato—think crispy bacon, gooey cheddar cheese, tender potatoes, and tangy sour cream—this soup is perfect for cozy dinners or chilly nights. It’s easy to make and loaded with all your favorite toppings for a hearty meal the whole family will love.
Ingredients:
4 large russet potatoes, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
6 slices bacon, cooked and crumbled
1 cup sour cream
1 1/2 cups shredded cheddar cheese
2 tbsp butter
Salt and pepper to taste
2 green onions, chopped (for garnish)
Extra cheddar cheese, bacon, and sour cream (for garnish)
Directions:
Sauté the Aromatics: In a large pot, melt butter over medium heat. Add the diced onion and garlic. Sauté for 3-4 minutes, or until softened and fragrant.
Cook the Potatoes: Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
Mash for Texture: Use a potato masher or an immersion blender to partially mash the potatoes, leaving some chunks for a chunky soup texture.
Add the Creamy Elements: Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue cooking over low heat until the cheese is melted, and the soup becomes thick and creamy.
Season & Serve: Season the soup with salt and pepper to taste. Ladle the soup into bowls and top with crumbled bacon, extra cheddar cheese, sour cream, chopped green onions, and any other toppings of choice.
Serving Tips:
Garnish Generously: Enhance the presentation and flavor by topping each bowl with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and chopped green onions. This adds texture and visual appeal.
Pair with Bread: Serve the soup with crusty bread, garlic bread, or rolls for a complete meal. It’s perfect for dipping!
Temperature: This soup is best served hot. If you want to keep it warm while serving, consider using a slow cooker on the warm setting or a thermos for individual servings.
Customize Portions: Offer a variety of toppings on the side so everyone can customize their bowls according to their preferences.
Storage Tips:
Refrigeration: Store any leftover soup in an airtight container in the refrigerator. It will keep for up to 3 days.
Freezing: This soup can be frozen, but keep in mind that the texture may change slightly. To freeze, let the soup cool completely, then transfer it to a freezer-safe container or bag. It can be stored in the freezer for up to 3 months.
Thawing: When you’re ready to enjoy the frozen soup, transfer it to the refrigerator to thaw overnight. Alternatively, you can thaw it in the microwave or on the stovetop over low heat.
Reheating: Reheat leftovers on the stovetop over low heat, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or cream to reach your desired consistency.
Related Recipes:
FAQs:
Can I make Loaded Baked Potato Soup ahead of time?
Yes, you can prepare the soup ahead of time. It can be made a day in advance and stored in the refrigerator. Just reheat it gently on the stovetop before serving. Keep in mind that the flavors may deepen as it sits, making it even more delicious!
Can I freeze Loaded Baked Potato Soup?
Yes, this soup can be frozen, but its texture may change slightly upon thawing. To freeze, allow the soup to cool completely, then store it in an airtight container or freezer bag. It can be stored for up to 3 months. When you’re ready to eat, thaw it in the refrigerator overnight and reheat on the stovetop.
How can I make this soup vegetarian?
To make a vegetarian version of Loaded Baked Potato Soup, simply omit the bacon and use vegetable broth instead of chicken broth. You can enhance the flavor by adding more herbs and spices, or by incorporating vegetables like carrots or celery.
What toppings can I add to Loaded Baked Potato Soup?
Feel free to customize your toppings! Popular options include crumbled bacon, shredded cheddar cheese, sour cream, chopped green onions, jalapeños, and even a drizzle of hot sauce. You can also add additional vegetables or herbs to personalize your soup further.
Conclusion:
Indulge in this hearty, flavorful Loaded Baked Potato Soup that captures the essence of a classic baked potato with all your favorite toppings!
📖 Recipe:
Print
Loaded Baked Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Indulge in a warm and comforting bowl of Loaded Baked Potato Soup! This rich and creamy soup is packed with tender russet potatoes, crispy bacon, and gooey cheddar cheese, topped with a dollop of sour cream and fresh green onions. Perfect for chilly days, this hearty soup brings the flavors of a loaded baked potato to your table in just 40 minutes. Ideal for family dinners, it’s a satisfying dish that everyone will love!
Ingredients
4 large russet potatoes, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup sour cream
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
2 tbsp butter
Salt and pepper to taste
2 green onions, chopped (for garnish)
Extra cheddar cheese, bacon, and sour cream (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
- Add the diced potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for texture.
- Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue to cook over low heat until the cheese is melted and the soup is thick and creamy.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and top with crumbled bacon, extra cheddar cheese, sour cream, green onions, and any other toppings of choice.
Notes
For a vegetarian version, omit the bacon and use vegetable broth instead.
To make ahead, prepare the soup without cream and cheese, then store it in the refrigerator. Reheat and add the creamy ingredients when ready to serve.
This soup can be frozen, but the texture may change slightly. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal per serving
