As I stirred the pot on a chilly evening, a sumptuous aroma wafted through my kitchen, instantly transporting me to cozy family gatherings. This is the magic of Loaded Baked Potato Soup—a comforting creation that warms not just the body but also the heart. Perfect for those who crave a homemade meal over the mundane fast food offerings, this recipe is a true crowd-pleaser that comes together in less than an hour. With just a few simple ingredients, you can whip up a creamy dream that’s both filling and flavorful, making it ideal for busy weeknights or lazy weekends alike. Plus, it’s a wonderful way to sneak in those wholesome russet potatoes, transforming them into a delightful bowl of goodness. Are you ready to dive into this blissfully rich concoction that will leave everyone coming back for seconds? Let's get cooking!
Why is Loaded Baked Potato Soup a must-try?
Creamy comfort food at its finest: This recipe transforms simple ingredients into a hearty, velvety blend that’s hard to resist.
Savory bacon and cheese meld together, creating a rich flavor profile that elevates every bite.
Versatile delight: Serve it as a cozy weeknight meal or fancy it up for dinner parties—everyone will adore it!
Quick and easy: Ready in just 45 minutes, this soup is perfect for busy schedules.
Family-favorite appeal: From kids to adults, Loaded Baked Potato Soup is sure to please all taste buds, making it a great addition to your recipe repertoire.
Loaded Baked Potato Soup Ingredients
Here’s everything you need to create this warm, creamy delight!
For the Soup Base
- Russet potatoes – these starchy potatoes offer a creamy texture when cooked.
- Medium onion – provides a subtle sweetness that enhances the overall flavor.
- Garlic cloves – fresh garlic adds a fragrant, savory note to the soup.
- Chicken broth – the base for your soup, giving it rich, comforting flavors.
- Milk – adds creaminess and helps mellow the flavor of the broth.
- Heavy cream – makes the soup luxuriously rich and velvety.
- Salt and pepper – essential for seasoning and enhancing all of the ingredients.
For the Flavor Boost
- Bacon slices – crispy bacon adds a smoky crunch that complements the creamy soup.
- Sharp cheddar cheese – this strong cheese melts beautifully and enriches the soup with bold flavor.
- Sour cream – adds a tangy finish and creaminess, making each bowl deliciously unique.
For Thickening
- Butter – helps create a flavorful roux for thickening the soup.
- All-purpose flour – combines with butter to create a smooth, thick base.
For Garnish
- Chives – fresh chives bring a pop of color and a hint of onion flavor that brightens the dish.
This Loaded Baked Potato Soup is sure to become a go-to recipe in your kitchen. Enjoy the easy warmth it brings!
Step‑by‑Step Instructions for Loaded Baked Potato Soup
Step 1: Cook the Bacon
In a large pot, heat the medium flame and cook the bacon until it becomes crispy, about 5–7 minutes. Once done, remove the bacon, letting it drain on paper towels, while leaving about 1 tablespoon of bacon grease in the pot for flavor.
Step 2: Sauté the Aromatics
Add the butter to the pot with the reserved bacon grease over medium heat. Once it's melted and bubbly, add the chopped onion and minced garlic, sautéing for 3–4 minutes until the onion is translucent and the garlic is fragrant, creating a delightful aroma for your Loaded Baked Potato Soup.
Step 3: Create the Roux
Sprinkle the flour into the pot, stirring it in to create a light paste with the onion and garlic mixture. Continue cooking for 1–2 minutes to remove the raw flour taste, ensuring the roux is slightly golden but not browned, which will help thicken your soup.
Step 4: Incorporate Chicken Broth
Gradually whisk in the chicken broth, stirring continuously to eliminate any lumps. Bring the mixture to a gentle simmer while ensuring everything is well combined. This base will provide a rich flavor for your Loaded Baked Potato Soup, enhancing the overall taste.
Step 5: Add the Potatoes
Stir the diced russet potatoes into the simmering broth. Increase the heat to bring everything to a boil, then reduce it to low and cover; let it simmer for about 15 minutes, or until the potatoes are fork-tender and easily mashable.
Step 6: Blend the Soup
Using an immersion blender, blend the soup until it reaches your desired consistency—smooth or slightly chunky. If you prefer a chunkier texture, blend only partially, allowing some potato pieces to remain, adding depth to your Loaded Baked Potato Soup.
Step 7: Stir in Dairy and Cheese
Lower the heat and stir in the milk, heavy cream, sour cream, and 1½ cups of shredded sharp cheddar cheese, mixing until fully melted and incorporated. Season liberally with salt and pepper, allowing the warmth of the soup to meld the flavors beautifully.
Step 8: Add Crumbled Bacon
Crumble the reserved bacon and stir most of it into the soup for a delicious flavor burst, saving some for garnish. Let it simmer on low heat for a few more minutes, ensuring everything is heated through and blending harmoniously.
Step 9: Serve and Garnish
Ladle the Loaded Baked Potato Soup into bowls, garnishing with the remaining crumbled bacon, shredded cheddar cheese, and a sprinkle of fresh chives for a vibrant contrast. Serve hot for a reassuring and hearty meal that warms the soul.
Make Ahead Options
These Loaded Baked Potato Soup is perfect for meal prep enthusiasts! You can chop the veggies (onion and potatoes) and even cook the bacon up to 24 hours in advance, storing them in airtight containers in the refrigerator. This not only saves you time during the week but helps maintain the soup's fresh flavors. You can also prepare the soup itself and refrigerate it for up to 3 days. When you're ready to serve, simply reheat the soup on the stove, stirring in the milk, cream, cheese, and crumbled bacon until heated through. This way, you can enjoy a comforting bowl of Loaded Baked Potato Soup that's just as delicious, without the last-minute rush!
Loaded Baked Potato Soup Variations
Feel free to explore these tantalizing twists that will elevate your comforting soup to new heights!
-
Vegetarian: Substitute vegetable broth for chicken broth and use plant-based cream for a delicious meat-free option.
Try incorporating some sautéed mushrooms or spinach for added flavor and texture, making it equally satisfying without the bacon. -
Dairy-Free: Use unsweetened almond milk or coconut milk, and replace heavy cream with full-fat coconut cream.
This swap will keep the soup creamy while offering a unique flavor profile that’s light and refreshing, perfect for those avoiding dairy. -
Spicy: Add diced jalapeños or a pinch of cayenne pepper for a delightful kick.
The heat will contrast beautifully with the creamy base, making each spoonful a delightful adventure that warms the soul. -
Loaded Twist: Top with avocado slices, diced tomatoes, or even pickled red onions for a fresh take.
These additions will not only brighten the soup visually but also enhance the richness with vibrant textures and flavors. -
Smoked Flavor: Incorporate smoked paprika or chipotle powder for a soothing smoky twist.
This subtle addition brings a depth of flavor that transports the loaded baked potato concept to the next level. -
Cheesy Varieties: Experiment with different cheeses like Gouda or Monterey Jack for an added layer of flavor.
These cheeses melt beautifully and can provide a creaminess that complements the potato base exceptionally well. -
Crispy Onion Topping: Add crispy fried onions on top for a satisfying crunch.
This texture contrast not only elevates the standard loaded potato experience but also adds a comforting familiarity that everyone loves. -
Herb Infusion: Stir in fresh herbs such as thyme or rosemary for an aromatic lift.
These herbs infuse a new dimension, turning a classic comfort food into an aromatic culinary experience.
Every variation showcases the flexibility of this recipe and your creativity! Don’t hesitate to explore and make it your own; it will surely become a beloved staple in your home. If you're yearning for a balanced meal, consider pairing it with a refreshing crunchy side salad or some homemade crispy breadsticks to complete your comfort food experience!
How to Store and Freeze Loaded Baked Potato Soup
Fridge: Store leftover Loaded Baked Potato Soup in an airtight container for up to 3 days. Allow the soup to cool completely before sealing to maintain its creamy texture.
Freezer: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Leave some room for expansion, as the soup may thicken when frozen.
Reheating: Thaw overnight in the fridge before reheating on the stovetop over low heat, stirring gently until warmed through. You may need to add a splash of milk to restore creaminess.
Avoiding Separation: Take care when freezing dairy-heavy soups like this; they can sometimes separate. If this happens, a good stir during reheating helps bring everything back together.
What to Serve with Loaded Baked Potato Soup
As the warmth of the soup envelops you, consider these delightful accompaniments to create a cozy dining experience.
- Crusty Bread: A warm, rustic loaf is perfect for dipping into the creamy goodness of the soup, adding a satisfying crunch.
- Simple Garden Salad: Crisp greens and fresh vegetables provide a refreshing contrast to the rich soup, balancing the meal beautifully.
- Garlic Breadsticks: These buttery, garlicky treats complement the savory flavors and make for a fun, finger-licking addition to your table.
- Roasted Vegetables: Seasonal veggies, roasted to perfection, introduce a variety of textures and a hint of sweetness, elevating the meal.
- Spinach and Strawberry Salad: The sweetness of strawberries combined with the earthiness of spinach offers a bright, contrasting flavor profile.
- Sour Cream and Chive Dip: This creamy dip echoes the chives in the soup, creating a harmonious flavor experience and works well with veggies or chips for snacking.
- Red Wine: A smooth, bold red wine pairs perfectly, enhancing the rich flavors of the soup and making the meal feel special.
- Chocolate Chip Cookies: End the meal on a sweet note with these classic cookies—comfort food at its finest alongside your comforting soup!
Expert Tips for Loaded Baked Potato Soup
- Potato Choice: Use starchy russet potatoes for a creamy texture. Waxier potatoes won’t blend as smoothly, making the soup less velvety.
- Bacon Grease: Don’t skip the bacon grease! It adds a rich flavor to the base and contributes to the overall depth of the Loaded Baked Potato Soup.
- Garnish Wisely: Save some crispy bacon and cheese for garnishing. A beautiful presentation elevates the meal experience and makes it feel special!
- Control Consistency: Blend to your preferred texture; blending fully creates a silky soup, while partial blending offers a hearty chunkiness.
- Seasoning Adjustments: Taste as you go! Since different ingredients can vary in saltiness, adjusting the seasoning before serving is key to a balanced Loaded Baked Potato Soup.
Loaded Baked Potato Soup Recipe FAQs
What type of potatoes should I use for Loaded Baked Potato Soup?
Absolutely! For the best creamy texture, I recommend using starchy russet potatoes. They will blend beautifully and create that velvety consistency we all love. Waxy potatoes, like red or yellow ones, don't break down as easily and can make your soup less smooth.
How long will Loaded Baked Potato Soup last in the fridge?
Very! You can store your leftover Loaded Baked Potato Soup in an airtight container in the fridge for up to 3 days. Just make sure it cools completely before sealing to help maintain its delicious creaminess.
Can I freeze Loaded Baked Potato Soup?
The more the merrier! You can freeze this soup for up to 3 months. Simply pour it into a freezer-safe container, leaving a little space for expansion. When you're ready to enjoy it again, thaw it overnight in the fridge, then reheat gently on the stovetop, stirring in a splash of milk if it looks a bit thick.
What should I do if my soup is too thick after freezing?
No worries! If your Loaded Baked Potato Soup turns out too thick after freezing, just add some warm milk or broth while reheating to reach your desired consistency. Stir gently over low heat, and soon you’ll have a creamy, delicious soup perfect for cozy nights.
Can I make this soup gluten-free?
Absolutely! To adapt the Loaded Baked Potato Soup for a gluten-free option, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a bit of cold milk before adding it to avoid lumps. Enjoying this comforting dish can be worry-free!
Is this soup pet-friendly?
Not really! While some ingredients like potatoes and cheese are safe for pets, the bacon, heavy cream, and seasonings can be harmful to them. It’s best to stick to serving this delicious Loaded Baked Potato Soup only to your human family members.
Creamy Loaded Baked Potato Soup for Warm, Cozy Nights
Ingredients
Equipment
Method
- In a large pot, heat the medium flame and cook the bacon until it becomes crispy, about 5–7 minutes. Once done, remove the bacon, letting it drain on paper towels, while leaving about 1 tablespoon of bacon grease in the pot for flavor.
- Add the butter to the pot with the reserved bacon grease over medium heat. Once it's melted and bubbly, add the chopped onion and minced garlic, sautéing for 3–4 minutes until the onion is translucent and the garlic is fragrant.
- Sprinkle the flour into the pot, stirring it in to create a light paste. Continue cooking for 1–2 minutes.
- Gradually whisk in the chicken broth, stirring continuously to eliminate any lumps. Bring to a gentle simmer.
- Stir in the diced potatoes, increase heat to boil, then reduce to low and cover; let it simmer for about 15 minutes.
- Using an immersion blender, blend the soup until it reaches your desired consistency—smooth or slightly chunky.
- Lower the heat and stir in the milk, heavy cream, sour cream, and 1½ cups of shredded cheddar cheese. Season with salt and pepper.
- Crumble reserved bacon and stir most of it into the soup. Let it simmer on low for a few more minutes.
- Ladle the soup into bowls, garnishing with remaining bacon, cheddar cheese, and fresh chives.
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