Advertisement

🥔 Loaded Baked Potato Soup 🧀🥓





This Loaded Baked Potato Soup is a creamy, cheesy, and hearty dish that tastes like a fully loaded baked potato in a bowl. Topped with crispy bacon, shredded cheese, and green onions, it’s the ultimate comfort food for cold days or anytime you’re craving something warm and satisfying.

Ingredients

For the Soup Base:

  • 6 medium russet potatoes, baked or boiled, peeled, and cubed
  • 1 tablespoon olive oil or butter
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth (or vegetable broth)
  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ cup sour cream
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

For the Toppings:

  • 6 strips of bacon, cooked and crumbled
  • ½ cup shredded cheddar cheese
  • ¼ cup green onions, sliced
  • Sour cream (optional)

Instructions

1. Bake or Boil the Potatoes

  1. Preheat the oven to 400°F (200°C) and bake the potatoes for 45–60 minutes until tender. Alternatively, boil the potatoes in salted water for 20–25 minutes.
  2. Allow the potatoes to cool, then peel and cube them.

2. Sauté Aromatics

  1. In a large pot, heat the olive oil or butter over medium heat.
  2. Add the diced onion and sauté until soft and translucent, about 3–5 minutes.
  3. Stir in the minced garlic and cook for an additional minute.

3. Build the Soup Base

  1. Pour in the chicken broth and bring to a simmer.
  2. Add the cubed potatoes to the pot and use a potato masher to mash some of the cubes, leaving others intact for texture.
  3. Stir in the milk and heavy cream, mixing well.

4. Add Cheese and Sour Cream

  1. Gradually stir in the shredded cheddar cheese until melted and the soup is creamy.
  2. Add the sour cream and mix until smooth.
  3. Season with salt and pepper to taste.

5. Serve

  1. Ladle the soup into bowls.
  2. Top with crumbled bacon, additional shredded cheddar cheese, green onions, and a dollop of sour cream if desired.

Tips for Perfect Loaded Baked Potato Soup

  1. Texture Control: Mash more potatoes for a thicker soup or leave more chunks for a rustic feel.
  2. Thicker Soup: Stir in 1–2 tablespoons of all-purpose flour or cornstarch mixed with water for extra thickness.
  3. Cheese Melting Tip: Use freshly shredded cheese for smoother melting; pre-shredded cheese often contains anti-caking agents that can make the soup grainy.

Variations

  • Vegetarian Option: Use vegetable broth and omit bacon. Add smoked paprika for a smoky flavor.
  • Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper for heat.
  • Extra Veggies: Stir in broccoli, corn, or carrots for added nutrition.

Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
  • Freeze: Avoid freezing soups with dairy as they may separate, but you can freeze the base before adding milk and cream. Add the dairy after reheating.
  • Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if the soup thickens too much.

Why You’ll Love This Recipe

  • Rich and Creamy: The perfect balance of textures and flavors.
  • Customizable: Easy to adapt with your favorite toppings and mix-ins.
  • Crowd-Pleaser: Great for family dinners, potlucks, or cozy nights in.

Enjoy this Loaded Baked Potato Soup and savor every warm, cheesy, and bacon-filled bite! 🥔🧀🥓