Loaded Baked Potato Soup Recipe

Are you craving something warm, comforting, and absolutely delicious? This Loaded Baked Potato Soup is the perfect dish to satisfy your taste buds. Rich, creamy, and full of flavor, it’s a hearty meal that will keep you coming back for more. Whether you're serving it up for a cozy family dinner or as an appetizer for guests, this recipe will quickly become a favorite. Keep reading to learn how to make this delectable dish step-by-step!

What is Loaded Baked Potato Soup?

Loaded Baked Potato Soup is a thick, creamy soup that mimics all the flavors of a classic loaded baked potato. Think of fluffy baked potatoes, crispy bacon, sharp cheddar cheese, sour cream, and green onions all combined into one delicious bowl. It’s the ultimate comfort food, perfect for chilly days when you need something hearty to fill you up.

This soup has a velvety texture with chunks of tender potatoes in every bite. The bacon adds a smoky crunch, while the cheese gives it a rich, savory flavor. Add a dollop of sour cream and some green onions for a fresh, tangy finish, and you’ve got a bowl of soup that’s both indulgent and satisfying.

Ingredients List for Loaded Baked Potato Soup

To make this loaded baked potato soup, you’ll need the following ingredients:

• 4 large russet potatoes (about 2 pounds), baked
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 strips of bacon, cooked and crumbled
• 4 cups chicken broth
• 1 ½ cups whole milk
• 1 cup heavy cream
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup sour cream
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste
• ½ teaspoon smoked paprika (optional)
• 2 green onions, sliced for garnish

These ingredients are pretty standard and can easily be found in your pantry or local grocery store. Each ingredient adds depth to the soup, creating that classic “loaded” baked potato flavor you love.

Substitutions and Variations

If you want to tweak this recipe to suit your dietary preferences or taste, there are several substitutions and variations you can try:

1. Potatoes: Instead of russet potatoes, you can use Yukon Gold or red potatoes for a slightly different texture. Yukon Golds will make the soup creamier, while red potatoes will hold their shape a bit better.
2. Bacon: For a lighter version, use turkey bacon or even vegetarian bacon. If you prefer, you can skip the bacon altogether and add a dash of smoked paprika for that smoky flavor.
3. Dairy: You can swap the whole milk and cream with non-dairy alternatives such as almond milk, coconut cream, or cashew milk. For a completely dairy-free version, use a plant-based cheese substitute.
4. Cheese: Instead of cheddar, feel free to use a mix of cheeses like gouda, mozzarella, or Monterey Jack for a slightly different flavor profile.
5. Broth: If you're vegetarian, substitute the chicken broth with vegetable broth.
6. Gluten-Free Option: Skip the flour and use cornstarch or gluten-free flour to thicken the soup.

These variations allow you to tailor the soup to your personal preferences while still maintaining its rich and comforting flavors.

Step-by-Step Cooking Instructions

Follow these steps to make your own mouth-watering loaded baked potato soup:

Step 1: Bake the Potatoes

Preheat your oven to 400°F (200°C). Scrub the potatoes clean, poke a few holes in them with a fork, and place them on a baking sheet. Bake for 45 to 60 minutes, or until the potatoes are tender when pierced with a fork. Once done, let them cool slightly before peeling and cutting into chunks.

Step 2: Cook the Bacon

While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Once cooked, remove the bacon and place it on a paper towel to drain excess grease. Crumble the bacon and set it aside.

Step 3: Sauté Onion and Garlic

In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 4: Make the Roux

Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1 to 2 minutes to cook the flour. This helps to thicken the soup. Slowly whisk in the chicken broth, making sure there are no lumps.

Step 5: Add Potatoes and Broth

Add the baked potato chunks to the pot. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 15 minutes to allow the flavors to meld together.

Step 6: Blend the Soup

If you like a creamier soup, use an immersion blender to puree about half of the soup, leaving some potato chunks for texture. Alternatively, you can transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.

Step 7: Add Dairy and Cheese

Once the soup has thickened, reduce the heat to low and stir in the milk and heavy cream. Add the shredded cheddar cheese and stir until melted and smooth. Season the soup with salt, pepper, and smoked paprika (if using).

Step 8: Stir in Bacon and Sour Cream

Stir in most of the crumbled bacon, reserving some for garnish. Add the sour cream and mix well. Cook the soup for another 5 minutes until everything is heated through.

How to Cook Loaded Baked Potato Soup: A Step-by-Step Guide

Cooking this soup is simple, but a few tips can ensure perfect results:

1. Use starchy potatoes: Russet potatoes are ideal for this recipe because they break down nicely and help thicken the soup.
2. Don’t skip the roux: The flour-and-butter mixture is crucial for a thick, creamy texture. If you prefer a gluten-free option, use cornstarch or gluten-free flour.
3. Cook the soup on medium heat: This prevents the dairy from curdling and allows the flavors to develop slowly.
4. Blend to your liking: For a chunkier soup, blend only a small portion. For a smooth soup, blend most or all of it.
5. Stir in the cheese gradually: To avoid clumping, add the cheese a little at a time and stir constantly.

Common Mistakes to Avoid

1. Overcooking the Potatoes: If you overcook the potatoes, they can become too mushy and disintegrate into the soup. Make sure they are just tender, not falling apart.
2. Not Cooking the Roux Long Enough: Be sure to cook the flour and butter for at least 1-2 minutes to get rid of any raw flour taste.
3. Adding Dairy Too Quickly: Slowly incorporate the milk and cream to prevent curdling.
4. Forgetting to Season: Potatoes can be bland on their own, so don’t forget to add enough salt, pepper, and any optional spices like smoked paprika or cayenne pepper.

Serving and Presentation Tips

For the best results, serve the soup piping hot, topped with your favorite garnishes. Here’s how to elevate the presentation:

1. Serve with a Dollop of Sour Cream: This adds a tangy contrast to the rich soup.
2. Top with Crispy Bacon: Save some bacon to sprinkle on top for a crispy, salty bite.
3. Garnish with Green Onions: The fresh green onions add a burst of color and a slight crunch.
4. Add Extra Cheese: A sprinkle of extra shredded cheddar cheese on top gives a visually appealing touch.

How to Serve Loaded Baked Potato Soup

This soup pairs wonderfully with a variety of side dishes. Serve it with crusty bread or garlic toast for dipping. A simple green salad on the side helps balance out the richness of the soup. You can also serve it in bread bowls for a fun and indulgent twist.

Presentation Ideas for Loaded Baked Potato Soup

Consider serving the soup in a rustic, earthenware bowl to enhance the cozy feel of the dish. For a more elegant presentation, drizzle a little sour cream in a spiral pattern on top and sprinkle with finely chopped chives.

Loaded Baked Potato Soup Recipe Tips

• Make Ahead: This soup can be made a day in advance and reheated. The flavors will continue to develop, making it even tastier.
• Storing Leftovers: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat over low heat, stirring occasionally.
• Freezing: If you plan to freeze the soup, do so before adding the dairy, as cream-based soups can separate when frozen.

Frequently Asked Questions (FAQs)

Can I make this soup vegetarian? Yes! Simply omit the bacon and use vegetable broth instead of chicken broth.

How can I make the soup thicker? If your soup is too thin, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened.

Can I use leftover mashed potatoes? Yes, leftover mashed potatoes can be used to thicken the soup. Add them during the blending step.

Can I make this soup in a slow cooker? Yes, after cooking the bacon, add all the ingredients to a slow cooker and cook on low for 6-8 hours. Blend and add cheese and dairy at the end.

Conclusion

Loaded Baked Potato Soup is a rich, flavorful dish that is sure to become a family favorite. It’s perfect for chilly days or when you’re craving a bowl of creamy comfort food. By following these easy steps, you'll have a delicious soup packed with all the classic baked potato toppings. Try this recipe today and enjoy the irresistible combination of crispy bacon, melted cheese, and tender potatoes all in one bowl!

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