If you're craving a comforting, hearty meal, look no further than Loaded Baked Potato Soup. This rich, creamy soup is the perfect dish for those cold nights when you want something warm and filling. Packed with all your favorite baked potato toppings, from crispy bacon to shredded cheddar cheese, this recipe is sure to satisfy. Read on to learn everything you need to know to create this delicious soup at home, from ingredients to presentation tips and common mistakes to avoid. Let’s dive into the world of flavor with this ultimate Loaded Baked Potato Soup recipe.
What is Loaded Baked Potato Soup?
Loaded Baked Potato Soup is a creamy, indulgent soup that takes inspiration from the classic baked potato. Imagine all the toppings of a fully-loaded baked potato—like bacon, sour cream, cheese, and chives—melded into a velvety potato base. This soup brings together all the best elements of a baked potato in a warm, spoonable form. It's the ultimate comfort food, perfect for serving as a main course or even a starter. The combination of creamy potatoes, savory bacon, and tangy toppings makes every bite a mouthwatering experience.
Ingredients List for Loaded Baked Potato Soup
For the base of the soup:
- 6 large russet potatoes, baked and cooled
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour (for thickening)
- 2 cups whole milk (or heavy cream for extra richness)
- Salt and pepper to taste
For the loaded toppings:
- 8 strips of bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ¼ cup green onions, thinly sliced (or chives)
- ½ cup shredded cheese (extra for garnish)
- Fresh parsley or chives for garnish (optional)
Substitutions and Variations
One of the great things about Loaded Baked Potato Soup is its flexibility. You can easily substitute ingredients or make variations to suit your tastes or dietary needs.
- Dairy-Free Option: For a dairy-free version, use coconut milk or almond milk instead of whole milk. Swap out the sour cream with a dairy-free version or even plain Greek yogurt for a tangy alternative.
- Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth to make the soup vegetarian-friendly. You can also use vegetarian bacon crumbles for the topping if desired.
- Healthier Option: Swap out the heavy cream for low-fat milk or a milk alternative. Use turkey bacon instead of regular bacon, and consider using reduced-fat cheese for a lighter version of this classic soup.
- Spicy Variation: If you love a little kick, add diced jalapeños to the soup or sprinkle some crushed red pepper flakes into the broth for some heat.
- Herb-Lovers Delight: For an herbal twist, you can add rosemary, thyme, or a bay leaf during the cooking process, which will infuse the soup with fragrant, earthy flavors.
Step-by-Step Cooking Instructions
- Prepare the Potatoes: Start by baking the potatoes. Preheat your oven to 400°F (200°C). Scrub the potatoes, prick them with a fork, and bake them directly on the oven rack for about 45-60 minutes until they are tender. Once done, let them cool slightly, then peel and dice them into small chunks.
- Cook the Bacon: While the potatoes are baking, cook the bacon in a large skillet over medium heat until crispy. Once done, remove the bacon, place it on a paper towel to drain excess grease, and crumble it once cooled.
- Make the Soup Base: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes.
- Create the Roux: Sprinkle the flour over the cooked onions and garlic, stirring continuously to create a roux. Cook for about 2 minutes, ensuring the flour doesn’t burn, but thickens.
- Add Liquids: Slowly whisk in the chicken broth, making sure to break up any lumps in the roux. Gradually add the milk (or cream) and bring the mixture to a simmer.
- Add Potatoes: Stir in the diced baked potatoes and continue to cook for about 10-15 minutes, allowing the potatoes to soften further and the flavors to meld.
- Blend for Creaminess: For a creamy consistency, you can use an immersion blender to blend the soup to your desired texture. If you prefer a chunkier soup, blend just half the mixture or skip this step altogether.
- Add Toppings: Stir in half of the crumbled bacon, cheddar cheese, and sour cream. Season with salt and pepper to taste.
How to Cook Loaded Baked Potato Soup: A Step-by-Step Guide
- Preheat Oven and Bake Potatoes: Start by baking your potatoes in the oven to achieve a soft, fluffy interior.
- Cook Bacon: Fry bacon in a pan until crispy, then drain on paper towels.
- Sauté Onions and Garlic: Begin your soup base by cooking onions and garlic in butter.
- Make a Roux: Stir flour into the butter and cook for a couple of minutes to thicken the soup.
- Add Broth and Milk: Whisk in the broth and milk to create the liquid base for the soup.
- Incorporate Potatoes: Stir in the baked potatoes and cook until heated through.
- Blend for Texture: Use an immersion blender for a creamy soup, or keep it chunky for a rustic feel.
- Stir in Toppings: Mix in bacon, cheese, and sour cream for that classic loaded baked potato flavor.
Common Mistakes to Avoid
- Undercooked Potatoes: Ensure your potatoes are fully cooked before adding them to the soup. If they’re too firm, they won’t blend well and will result in a less creamy soup.
- Lumpy Soup: Always whisk the flour thoroughly when creating the roux and when adding the broth. This prevents lumps from forming and ensures a smooth soup base.
- Too Thin or Thick: If your soup is too thin, let it simmer longer to thicken. If it’s too thick, gradually add more broth or milk to thin it to your desired consistency.
- Overcooking the Bacon: Be sure not to overcook the bacon, as it can become too crunchy and hard, losing its flavor in the soup. Aim for crispy, but not overdone.
Serving and Presentation Tips
To make your Loaded Baked Potato Soup extra special, serving and presentation are key. Here are a few tips to make your soup look as good as it tastes.
- Garnish Strategically: Top each bowl with a generous amount of shredded cheese, a dollop of sour cream, crispy bacon bits, and a sprinkle of green onions or chives.
- Use Fancy Bowls: Serve your soup in rustic, deep bowls to give it that cozy, homemade feel. Bread bowls are another fun option for presentation.
- Add a Side: A slice of crusty bread or a side salad pairs wonderfully with this soup, balancing the richness with some fresh elements.
How to Serve Loaded Baked Potato Soup
This soup is incredibly versatile and can be served in several ways:
- As a Main Dish: This soup is hearty enough to be a meal on its own, especially with a side of bread or a simple salad.
- In a Bread Bowl: For a fun twist, serve your soup in hollowed-out bread bowls. The bread soaks up the soup, making it an even more filling meal.
- As a Starter: If you’re serving a larger meal, a small cup of Loaded Baked Potato Soup makes a great starter course.
Presentation Ideas for Loaded Baked Potato Soup
- Mason Jars: Serve the soup in individual mason jars for a fun, casual touch.
- Mini Bowls for Appetizers: If you’re serving this at a party or gathering, offer mini bowls of soup as appetizers. Garnish each with a small dollop of sour cream and bacon.
- Layered Look: Present the soup with layers of toppings. First, a sprinkle of cheese, then a swirl of sour cream, followed by bacon bits and a final touch of green onions or chives.
Loaded Baked Potato Soup Recipe Tips
- Prep Ahead: You can bake the potatoes and cook the bacon ahead of time to save time when you’re ready to prepare the soup.
- Double the Recipe: This soup freezes beautifully. Make a double batch and freeze half for a quick, easy meal on a busy night.
- Consistency: Adjust the consistency of your soup to your liking by blending more or fewer potatoes. For an ultra-smooth soup, blend the entire batch. For a chunkier texture, leave some of the potatoes intact.
Frequently Asked Questions (FAQs)
Q: Can I make this soup in advance?
A: Yes! You can make the soup a day in advance and reheat it when you’re ready to serve. The flavors will meld even more overnight, making it taste even better.
Q: How do I store leftovers?
A: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of broth if the soup has thickened too much.
Q: Can I freeze Loaded Baked Potato Soup?
A: Yes, this soup freezes very well. Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop.
Conclusion
Loaded Baked Potato Soup is the perfect comfort food—rich, creamy, and full of flavor. Whether you're cooking for your family or hosting a dinner party, this recipe will be a hit. From the tender potatoes to the crispy bacon and melted cheese, every spoonful delivers pure satisfaction. So, why not try making this crowd-pleasing dish today? With the tips and variations provided, you can easily customize it to suit your taste and dietary needs.
PrintLoaded Baked Potato Soup Recipe
This Loaded Baked Potato Soup recipe is a rich, creamy dish loaded with crispy bacon, cheddar cheese, and sour cream. Perfect for a cozy dinner, it's an easy-to-make, flavorful soup ideal for cold days. Enjoy this hearty comfort food with all your favorite baked potato toppings.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 large russet potatoes
- 6 slices of bacon
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups chicken broth
- 2 cups milk
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- ¼ cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F and bake the potatoes until tender (about 45-60 minutes). Let cool, then peel and cube.
- In a large pot, cook bacon until crisp. Remove and set aside.
- In the same pot, sauté onions and garlic until softened. Add chicken broth, milk, and cubed potatoes. Simmer for 10 minutes.
- Use a potato masher to slightly mash the potatoes in the pot for a creamy texture.
- Stir in sour cream, cheese, and season with salt and pepper. Simmer for another 5 minutes.
- Serve hot with crumbled bacon, green onions, and extra cheese on top.
Notes
- For extra creaminess, use heavy cream instead of milk.
- This soup thickens as it cools, so add more broth if needed.
- Add more toppings like chives, sour cream, or even jalapeños for a fun twist.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 980mg
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