Loaded Baked Potato Soup is the ultimate comfort food, perfect for chilly days or cozy nights in. This creamy, hearty soup combines the rich flavors of baked potatoes with the satisfying crunch of bacon and the tang of sour cream, topped with melty cheese and fresh green onions. It’s a dish that warms both the heart and the palate.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 425
- Protein: 12 grams
- Carbohydrates: 49 grams
- Fat: 21 grams
- Fiber: 4 grams
- Sugar: 2 grams
- Sodium: 950 mg
Why Make This Loaded Baked Potato Soup
This Loaded Baked Potato Soup brings all the comfort of a traditional baked potato into a delicious soup form. It is creamy, filling, and full of flavor, making it a staple for family dinners or gatherings. This easy recipe is quick to throw together, and the leftovers are just as good—if not better—than when freshly made. Plus, you can customize it with your favorite toppings, making it versatile for everyone’s tastes.
How to Make Loaded Baked Potato Soup
Ingredients:
- 4 large russet potatoes
- 4 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
- 2 tablespoons butter
- 1/4 cup all-purpose flour
Directions:
Step 1: Preparation
Bake the potatoes in the oven at 400°F (200°C) for about 45 minutes, or until tender. Allow to cool slightly, then peel and dice.
Step 2: Mixing
In a large pot, melt butter over medium heat. Add the flour, stirring for about 2 minutes until a roux is formed.
Step 3: Cooking
Gradually add the chicken broth, whisking to prevent lumps. Bring to a simmer. Stir in the diced potatoes, heavy cream, sour cream, and half of the cheddar cheese. Cook until heated through.
Step 4: Finishing
Season with salt and pepper. Serve hot, topped with the remaining cheddar cheese, crumbled bacon, and green onions.
How to Serve Loaded Baked Potato Soup
Enjoy this soup as a main dish, or serve it with a side of crusty bread or a fresh salad for a complete meal. It’s perfect for a casual family dinner, friendly gatherings, or even cozy movie nights at home.
How to Store Loaded Baked Potato Soup
You can store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, just warm it gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much, add a little chicken broth or milk to reach your desired consistency.
Expert Tips for Perfect Loaded Baked Potato Soup
- Make sure your potatoes are baked until very tender for the best texture in the soup.
- For a richer flavor, use homemade chicken broth instead of store-bought.
- Feel free to add different toppings, such as diced tomatoes, jalapeños, or even avocado for an extra twist.
- If you prefer a thinner soup, simply add more broth or cream.
- Don’t skip the garnishing step, as it adds a wonderful contrast of flavors and textures.
Delicious Variations
- Vegetarian Version: Replace chicken broth with vegetable broth and omit the bacon.
- Spicy Twist: Add diced jalapeños or a dash of cayenne pepper to the mixture for a kick.
- Cheesy Goodness: Experiment with different types of cheese such as Monterey Jack or pepper jack for varied flavors.
- Herb Infused: Stir in fresh herbs like thyme or chives for added freshness and aroma.
Frequently Asked Questions
-
Can I make this soup ahead of time?
Absolutely! You can prepare the soup a day in advance and store it in the refrigerator. Just reheat it on the stove before serving. -
Can I freeze Loaded Baked Potato Soup?
Yes, but it’s best to do so before adding the cream and sour cream to maintain the texture. Freeze the base soup and stir in the cream when reheating. -
What can I substitute for heavy cream?
You can use half-and-half or a dairy-free alternative like coconut milk for a lighter option. -
How can I make this soup thicker?
You can add more flour to the roux or blend a portion of the soup and return it to the pot for a creamier texture. -
Is this soup gluten-free?
To make it gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
Conclusion
Loaded Baked Potato Soup is a delightful dish that brings the comfort of home right to your table. With its creamy texture, savory flavors, and customizable toppings, it offers something for everyone. So, gather your ingredients, follow the simple steps, and enjoy this hearty soup that is perfect for warming up on a cold day. Happy cooking!
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Loaded Baked Potato Soup
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free Optional
Description
A creamy, hearty soup that combines the rich flavors of baked potatoes with bacon, sour cream, melting cheese, and topped with green onions.
Ingredients
- 4 large russet potatoes
- 4 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
- 2 tablespoons butter
- 1/4 cup all-purpose flour
Instructions
- Bake the potatoes in the oven at 400°F (200°C) for about 45 minutes, or until tender. Allow to cool slightly, then peel and dice.
- In a large pot, melt butter over medium heat. Add the flour, stirring for about 2 minutes until a roux is formed.
- Gradually add the chicken broth, whisking to prevent lumps. Bring to a simmer. Stir in the diced potatoes, heavy cream, sour cream, and half of the cheddar cheese. Cook until heated through.
- Season with salt and pepper. Serve hot, topped with the remaining cheddar cheese, crumbled bacon, and green onions.
Notes
For a richer flavor, use homemade chicken broth and customize with various toppings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 2g
- Sodium: 950mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
