Let me tell you about my absolute favorite comfort food: loaded baked potato soup. This recipe is rich and creamy, with a velvety texture that warms you right down to your toes! Imagine the aroma of sautéed onions and garlic mingling with the earthy scent of russet potatoes cooking away in a savory chicken broth. Trust me, it’s heavenly! I remember the first time I made this soup on a chilly evening. My friends gathered around the table, and as soon as they took their first spoonful, their eyes lit up like it was the first snow of winter. The toppings really make this dish sing—crispy bacon, a sprinkle of green onions, and a generous handful of shredded cheddar cheese create a flavor explosion. I can’t wait for you to try this loaded baked potato soup recipe; it’s perfect for cozy nights in or impressing guests at dinner parties!
Ingredients for Loaded Baked Potato Soup Recipe
- 4 large russet potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
- Salt and pepper to taste
How to Prepare Loaded Baked Potato Soup
Making this loaded baked potato soup is a breeze, and I promise you’ll be enjoying it in no time! First, melt the butter in a large pot over medium heat. Add in the diced onions and minced garlic, stirring frequently until they’re soft and fragrant—about 3-4 minutes. This step is essential because it lays the flavor foundation for your soup. You want those onions to be translucent and just starting to caramelize for that deep, savory flavor.
Sautéing Aromatics
Sautéing the onions and garlic in butter is crucial; it brings out their natural sweetness and adds layers of flavor to the soup. You’ll know it’s ready when the onions are soft and translucent, and the garlic is fragrant—this usually takes about 3-4 minutes. Don’t rush this step; it’s where the magic begins!
Cooking the Potatoes
Next, toss in your cubed potatoes and pour in the chicken broth. Bring it all to a boil, then reduce the heat and let it simmer uncovered for about 15-20 minutes. You’ll want to check that the potatoes are tender by piercing them with a fork. If they slide off easily, they’re ready for the next step!
Blending for Creaminess
Now comes the fun part! Using an immersion blender, carefully puree the soup until it’s smooth and creamy. If you don’t have one, you can transfer the soup in batches to a regular blender—just be careful as it will be hot! Blend until you achieve a velvety texture, ensuring no lumps remain.
Finishing Touches
Once your soup is beautifully blended, stir in the heavy cream, shredded cheddar cheese, and sour cream. Mix until the cheese melts and the soup is luscious and creamy. Taste it and season with salt and pepper as needed. The balance of flavors is key, so feel free to adjust according to your preference!
Why You’ll Love This Recipe
- Rich and creamy texture that feels like a warm hug in a bowl.
- Loaded with flavor from crispy bacon, sharp cheddar, and fresh green onions.
- Simple and quick to prepare, perfect for busy weeknights or leisurely weekends.
- Customizable with your favorite toppings and spices for a personal touch.
- A true crowd-pleaser that brings everyone together over a delicious meal.
Tips for Success
If you want to take your loaded baked potato soup to the next level, here are some pro tips that I’ve picked up along the way! First, consider using Yukon Gold potatoes instead of russets for a creamier texture. They hold their shape well and add a buttery flavor that complements the soup beautifully.
Don’t forget about seasoning! A sprinkle of smoked paprika or a dash of cayenne pepper can elevate the flavor profile and add a delightful kick. And if you’re feeling adventurous, try swapping out the cheddar for a mix of cheeses like Gruyère or Monterey Jack for a more complex taste.
For garnishing, I love adding a swirl of sour cream and a few extra crumbles of bacon right before serving. It not only looks stunning but adds an extra layer of creaminess. Also, fresh herbs like parsley or chives can brighten up the dish and add a pop of color!
Variations to Enhance Your Soup
There are so many fun ways to shake up this loaded baked potato soup recipe and cater to different tastes! For a spicy twist, toss in some diced jalapeños or a splash of hot sauce while cooking. If you’re a fan of smoky flavors, try adding some smoked bacon or even a bit of liquid smoke for depth.
Feeling adventurous? Swap out the standard toppings for something unique like crispy shallots or even sautéed mushrooms for an earthy touch. You could also go the Tex-Mex route by garnishing with avocado, cilantro, and a squeeze of lime, creating a fresh and zesty flavor profile. And if you’re in the mood for something a bit lighter, consider using cauliflower instead of some of the potatoes for a lower-carb option while still keeping that creamy texture! The possibilities are endless, so get creative and make it your own!
Nutritional Information Disclaimer
It’s important to remember that nutritional values can vary based on the specific ingredients and brands you use. The information provided here is a general estimate and may not reflect the precise nutritional content of your loaded baked potato soup. For the most accurate results, consider calculating the nutrition based on your exact ingredients. Enjoy your cooking and feel free to make this recipe your own!
Frequently Asked Questions
Can I make this loaded baked potato soup recipe in advance?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it, simply reheat on the stove over low heat, stirring occasionally.
Can I freeze loaded baked potato soup?
Yes, you can freeze it! Just make sure to let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and warm gently on the stove. You may need to add a splash of broth or cream to restore the creamy consistency.
What can I use instead of chicken broth?
If you prefer a vegetarian option, feel free to substitute chicken broth with vegetable broth. It will still provide a delicious flavor base for your loaded baked potato soup!
Loaded Baked Potato Soup Recipe: 5 Steps to Comfort Food
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and creamy loaded baked potato soup with crispy bacon and green onions.
Ingredients
- 4 large russet potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic, sauté until soft.
- Add cubed potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Using an immersion blender, puree the soup until smooth.
- Stir in heavy cream, cheddar cheese, and sour cream. Mix until cheese is melted and soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with bacon and green onions.
Notes
- For a spicier version, add diced jalapeños.
- Consider using a mix of cheeses for added flavor.
- Garnish with additional toppings like chives or diced tomatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg
Keywords: loaded baked potato soup recipe
