Nothing beats a steaming bowl of Loaded Baked Potato Soup on a chilly day. The comforting aroma, the velvety texture, and those crispy bacon bits on top – it’s like a hug in a bowl! I’ll never forget the first time I had Loaded Baked Potato Soup. It was a few years ago, and I was visiting my grandparents down in the country. My grandma had been cooking all day, and as soon as I walked through the door, the scent of baked potatoes and melted cheese enveloped me.
“Come on in, darling, and have a seat. Dinner’s almost ready,” she called from the kitchen. I hurried to the table, eager to see what deliciousness she had whipped up. When she brought out that big, steaming pot of Loaded Baked Potato Soup, I couldn’t believe my eyes. It looked absolutely heavenly, with chunks of tender potato, crisp bacon, and a creamy broth. I couldn’t wait to dig in.
As soon as that first spoonful hit my lips, I was in heaven. The flavors were so perfectly balanced – the saltiness of the bacon, the richness of the cheese, the comforting starchiness of the potatoes. It was absolute perfection. I think I must have had three or four bowls that night, much to my grandma’s delight. She just kept refilling my bowl, laughing and telling me to slow down before I made myself sick. But I just couldn’t get enough of that Loaded Baked Potato Soup!
Ever since that day, it’s become one of my all-time favorite comfort foods. Whenever I’m feeling a little under the weather or just need something to warm me up, I turn to this Loaded Baked Potato Soup recipe. It never fails to hit the spot and bring back those cozy memories of my grandma’s kitchen.
Why This Loaded Baked Potato Soup Recipe Will Become Your Go-To
The Secret Behind Perfect Loaded Baked Potato Soup
What makes this Loaded Baked Potato Soup recipe so special? It’s all about the little details that elevate it from a basic potato soup to a truly indulgent and satisfying dish. First and foremost, we’re using a blend of russet and Yukon Gold potatoes. The russets give the soup a nice starchy base, while the Yukon Golds add a creamy, buttery texture. And speaking of butter, we’re not skimping on that either – a generous amount goes into the roux to create an ultra-rich and velvety broth.
But the real secret weapon is the way we prepare the potatoes. Instead of just boiling them, we roast them first to really bring out their natural sweetness and impart a subtle smoky flavor. This extra step takes a little more time, but I promise it’s worth it. The roasted potatoes add so much depth and character to the final soup.
And of course, we can’t forget the toppings! No Loaded Baked Potato Soup is complete without a generous sprinkle of crispy bacon, shredded cheddar cheese, and a dollop of sour cream. These classic baked potato fixings take the Loaded Baked Potato Soup to the next level, making it truly irresistible.
Essential Ingredients You’ll Need
– Russet potatoes: These give the soup a nice starchy base and fluffy texture.
– Yukon Gold potatoes: For a creamy, buttery element.
– Bacon: Crispy bacon bits add the perfect savory, salty crunch.
– Butter: Used to make the roux that thickens the soup.
– All-purpose flour: Teams up with the butter to create a rich, velvety broth.
– Chicken or vegetable broth: Provides the flavorful liquid base.
– Milk: Adds creaminess and a silky mouthfeel.
– Cheddar cheese: Melted into the soup for that classic loaded baked potato taste.
– Sour cream: A cool, tangy topping that balances out the other rich flavors.
– Chives: Fresh chives add a pop of color and subtle onion flavor.
– Salt and pepper: To season the soup and bring all the flavors together.
Step-by-Step Loaded Baked Potato Soup Instructions
Preparing Your Loaded Baked Potato Soup
This Loaded Baked Potato Soup is the ultimate comfort food, and it’s surprisingly easy to make at home. From start to finish, the whole process takes about an hour, with just 20 minutes of active prep time. You’ll need a large pot or Dutch oven, a baking sheet, and a few basic kitchen tools. Let’s get started!
1- Preheat your oven to 400°F and line a baking sheet with parchment paper. Wash the potatoes and prick them a few times with a fork. Roast the potatoes for 45-55 minutes, until they’re tender when pierced with a knife. This step adds amazing flavor and texture to the soup.
2- While the potatoes are roasting, cook the bacon in a large pot or Dutch oven over medium heat until crispy, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate, then pour off all but 2 tablespoons of the bacon grease from the pot.
3- Add the butter to the bacon grease and whisk in the flour to create a roux. Cook for 2-3 minutes, stirring constantly, until the roux is golden brown.
4- Slowly pour in the broth, whisking continuously to prevent any lumps from forming. Bring the mixture to a simmer and cook for 5 minutes, until thickened slightly.
5- Once the potatoes are roasted, let them cool slightly, then peel and dice them. Add the diced potatoes to the pot, along with the milk. Simmer for 10-15 minutes, until the potatoes are very tender.
6- Remove the pot from the heat and use an immersion blender to puree about half of the soup, leaving the other half chunky. Stir in the shredded cheddar cheese, crumbled bacon, sour cream, and chopped chives. Season with salt and pepper to taste.
Pro Tips for Success
To ensure your Loaded Baked Potato Soup turns out perfectly, here are a few pro tips:
– Roast the potatoes instead of just boiling them for maximum flavor.
– Use a combination of russet and Yukon Gold potatoes for the best texture.
– Don’t be shy with the butter and cheese – these rich ingredients are what make this soup so indulgent.
– Blend only half of the soup to keep it nice and chunky.
– Top each bowl with an extra sprinkle of bacon, cheese, and chives for a truly loaded effect.
Common mistakes to avoid:
– Not roasting the potatoes – this step is crucial for developing flavor.
– Overcooking the potatoes, which can make the soup gummy.
– Skimping on the cheese and bacon toppings.
– Blending the entire soup, resulting in a smooth, boring texture.
Serving and Storing Your Loaded Baked Potato Soup
Perfect Pairings for Loaded Baked Potato Soup
Loaded Baked Potato Soup is the ultimate comfort food, so it pairs beautifully with a variety of sides and beverages. For a truly satisfying meal, serve it with a fresh green salad, some crusty bread for dipping, and a glass of crisp white wine or a cold beer.
This soup also makes a great appetizer or starter course, especially for cozy gatherings like family dinners or game nights. And don’t forget, it’s the perfect dish to enjoy on a chilly day – the warmth and heartiness of the Loaded Baked Potato Soup will really hit the spot.
Storage and Make-Ahead Tips
Luckily, Loaded Baked Potato Soup reheats and stores incredibly well, so you can easily make a big batch and enjoy it all week long. Once the soup has cooled completely, transfer it to an airtight container and refrigerate for up to 4 days.
When you’re ready to enjoy it again, simply reheat the soup on the stovetop over medium heat, stirring frequently, until it’s warmed through. You can also reheat individual portions in the microwave, in 30-second intervals, until heated to your liking.
For even longer-term storage, this soup freezes beautifully. Let it cool completely, then transfer to a freezer-safe container or bag and freeze for up to 3 months. To reheat, thaw the soup in the refrigerator overnight, then warm it up on the stovetop as usual.
Variations and Dietary Adaptations for Loaded Baked Potato Soup
Creative Loaded Baked Potato Soup Variations
While the classic Loaded Baked Potato Soup is hard to beat, there are plenty of ways to switch things up and put your own spin on this comforting dish. Try adding some diced ham or smoked sausage for a heartier, meatier version. Or for a lighter take, use turkey bacon instead of regular bacon.
You can also play around with the toppings – instead of (or in addition to) the cheddar cheese, try topping your soup with crumbled feta, shredded Monterey Jack, or even some diced avocado. And don’t be afraid to get creative with the herbs and spices – a sprinkle of paprika, a dash of garlic powder, or some chopped fresh thyme can all take your Loaded Baked Potato Soup to new heights.
For a seasonal twist, consider roasting some butternut squash or pumpkin along with the potatoes for a delicious autumnal flavor. Or switch things up in the summertime by adding some fresh corn kernels or cherry tomatoes.
Making Loaded Baked Potato Soup Diet-Friendly
Loaded Baked Potato Soup is naturally gluten-free, so if you or any of your guests have a gluten intolerance, you’re all set. Just be sure to use a gluten-free all-purpose flour for the roux.
To make the soup vegan or dairy-free, simply omit the cheese, sour cream, and milk. Instead, use a non-dairy milk like almond or oat milk, and top the soup with crumbled tofu or cashew cream instead of the dairy toppings.
For a lower-carb version, you can substitute some of the potatoes with cauliflower florets or diced turnips. This will reduce the overall carb content while still keeping that classic baked potato flavor.
No matter how you decide to tweak this Loaded Baked Potato Soup recipe, I’m confident it’ll turn out delicious. The base is so rich and comforting, it can handle all sorts of creative variations.
Frequently Asked Questions
Q: Can I use all russet potatoes instead of a blend?
A: Absolutely! Using all russet potatoes will give you a slightly more starchy and fluffy soup. The Yukon Golds add a nice creamy texture, but you can certainly make this recipe work with just russets.
Q: How can I make the soup thicker or thinner?
A: To thicken the soup, you can puree more of the potatoes or let it simmer for a bit longer to allow the starch to develop. For a thinner consistency, simply add more broth until you reach your desired thickness.
Q: Can I make this soup ahead of time?
A: Yes, this Loaded Baked Potato Soup is a great make-ahead option. Simply prepare the soup according to the recipe, let it cool completely, then store it in the fridge for up to 4 days. When ready to serve, just reheat on the stovetop until warmed through.
Q: How much does this recipe make?
A: This recipe will yield about 6-8 servings of Loaded Baked Potato Soup, depending on portion size. It’s easy to scale up or down as needed to feed a crowd or for meal prepping.
Q: What if my soup ends up too salty?
A: If your Loaded Baked Potato Soup turns out a bit too salty, you can easily fix it. Just add a splash of milk or cream and stir in until the saltiness is balanced. You can also add a bit more potato or broth to dilute the flavor.
Loaded Baked Potato Soup
- Total Time: 30
- Yield: 6
Description
A rich and creamy loaded baked potato soup, full of all the classic toppings like bacon, cheddar, and green onions.
Ingredients
– 3 pounds russet potatoes, peeled and diced
– 1 onion, diced
– 4 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 2 cups milk
– 1/2 cup heavy cream
– 2 cups shredded cheddar cheese
– 6 slices bacon, cooked and crumbled
– 3 green onions, sliced
– Salt and pepper to taste
Instructions
1. – In a large pot, combine the diced potatoes, onion, and garlic. Pour in the broth and bring to a boil.
2. – Reduce heat and simmer for 15-20 minutes, until potatoes are tender.
3. – Use an immersion blender to partially blend the soup, leaving some potato chunks.
4. – Stir in the milk, heavy cream, and 1 cup of the cheddar cheese. Season with salt and pepper.
5. – Ladle soup into bowls and top with remaining cheddar cheese, crumbled bacon, and green onions.
Notes
For a lighter version, use low-fat milk and reduced-fat cheese. Top with additional toppings like sour cream or chives.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Conclusion
There’s no doubt about it – this Loaded Baked Potato Soup is the ultimate comfort food. With its velvety smooth texture, chunks of tender roasted potato, crispy bacon, and melty cheddar cheese, it’s the perfect cozy meal for a chilly day. And the best part is, it’s surprisingly easy to make at home.
I hope this recipe inspires you to give Loaded Baked Potato Soup a try. Trust me, once you taste the rich, flavorful broth and all those incredible toppings, it’ll become a new household favorite. So go ahead, grab a spoon, and dig in! And don’t forget to let me know how it turns out. I’d love to hear your thoughts in the comments below.
