Loaded Baked Potato Soup

Loaded baked potato soup is one of those heartwarming recipes that instantly brings comfort, especially on chilly days. Picture a creamy, luscious bowl infused with the nostalgic flavors of classic baked potatoes, topped with crispy bacon and sharp cheddar. This dish isn’t just about satisfying your hunger; it’s about embracing those moments when you want to gather around the table with friends and family. Whether it’s for a cozy weeknight dinner or a weekend gathering, this soup delivers warmth and satisfaction with every spoonful.

Reasons You’ll Love Making It

So, what makes this loaded baked potato soup truly special? For starters, it’s incredibly easy to whip up, making it perfect for busy weeknights when you want something hearty without spending hours in the kitchen. It’s budget-friendly too! With just a handful of ingredients, you can create a dish that feels luxurious without breaking the bank.

Imagine the smiles on your family’s faces as they dive into bowls of this silky soup topped with their favorite fixings. Plus, it’s entirely customizable—whether you like a little spice, extra toppings, or a different cheese variation, you can make it your own.

"The best potato soup I’ve ever made! Rich, creamy, and the bacon on top just takes it to another level!"

Step-by-Step Guide to Cooking It

Dive into preparing this delicious dish with a straightforward approach. Here’s a brief overview:

1. Bake the potatoes until they are tender.
2. Cook the bacon until crispy.
3. Combine the chicken broth with the potato insides.
4. Puree for the perfect texture.
5. Stir in cheese and sour cream, then add crispy bacon.
6. Garnish and serve hot.

See? It’s simple enough to follow along without feeling overwhelmed.

Ingredient Checklist

Here’s everything you’ll need to bring this soup to life:

• 4 large russet potatoes
• 4 slices of bacon
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1/4 cup chopped green onions
• 4 cups chicken or vegetable broth
• 1 cup milk
• Salt and pepper to taste
• Butter (optional)

Feel free to get creative! For instance, if you’re vegetarian, swap bacon for mushrooms or smoked paprika to maintain that smoky flavor.

Step-by-Step Directions

Getting started is a breeze! Follow these steps:

1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Place the potatoes directly on the oven rack for 45-60 minutes, until tender. Let them cool, then scoop out the insides.
2. Cook the Bacon: In a large pot, cook the bacon over medium heat until crispy. Remove and chop into pieces.
3. Bring Broth to Boil: In the same pot, add the chicken broth and bring it to a rolling boil.
4. Add Potatoes and Milk: Stir in the scooped potato insides. Add milk, along with salt and pepper to taste.
5. Blend It: Use a handheld blender to puree until smooth or your desired consistency is reached.
6. Mix in Cheese and Sour Cream: Add in the cheddar cheese and sour cream, along with half of the bacon, and let it simmer for several minutes.
7. Serve: Dish out the soup hot, garnished with the remaining bacon, green onions, and extra cheese if you’re feeling indulgent.

Perfect Pairings for Loaded Baked Potato Soup

Wondering how to elevate your meal? Serve your loaded baked potato soup alongside a fresh garden salad or classic garlic bread for a balanced feast. You can also pair it with a light vinaigrette to cut through the richness of the soup.

For those snack enthusiasts, tortilla chips also make a fantastic crunchy side—perfect for dipping!

Storage Tips

If you end up with leftovers (which is rare because this soup is so delicious), proper storage is key. Allow the soup to cool down to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3-4 days.

If you want to freeze it, portion the soup into freezer-safe containers, leaving space for expansion, and store for up to 3 months. Just remember to reheat safely—thaw in the fridge overnight and gently warm over the stove or in the microwave.

Pro Chef Tips

To make this soup even more delightful, here are some expert suggestions:

• Don’t rush the baking of the potatoes; perfectly cooked potatoes are key to achieving that creamy texture.
• Experiment with cheese varieties—smoked gouda or pepper jack can add an exciting twist.
• For a richer flavor, consider adding a splash of Worcestershire sauce or hot sauce during blending.

Creative Twists

Looking to switch things up? Here are a few variations:

• Spicy Loaded Baked Potato Soup: Add diced jalapeños or a dash of cayenne for some heat.
• Herb-Infused: Include fresh herbs like rosemary or thyme for a fragrant touch.
• Vegan Version: Substitute bacon with plant-based bacon, use coconut milk instead of dairy, and nutritional yeast for a cheesy flavor.

Your Questions Answered

• What is the prep time for this recipe?
  Expect about 15-20 minutes for preparation and another 45-60 minutes for baking the potatoes.

• Can I use other types of potatoes?
  Absolutely! You can use Yukon Gold or red potatoes, just adjust cooking times accordingly.

• Is it safe to freeze the soup?
  Yes, loaded baked potato soup freezes well, just remember to store it in an airtight container and reheat carefully.

Now you’re all set to create your own comforting bowl of loaded baked potato soup, with all the warmth and flavor this dish brings to the table. Enjoy every bite!

Loaded Baked Potato Soup

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• Total Time: 80 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian (if bacon is substituted)

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Description

A creamy and comforting soup flavored with classic baked potato ingredients, topped with crispy bacon and cheddar cheese.

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Ingredients

Scale 1x2x3x

• 4 large russet potatoes
• 4 slices of bacon
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1/4 cup chopped green onions
• 4 cups chicken or vegetable broth
• 1 cup milk
• Salt and pepper to taste
• Butter (optional)

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Instructions

1. Preheat your oven to 400°F (200°C). Bake the potatoes directly on the oven rack for 45-60 minutes until tender. Let cool, then scoop out the insides.
2. In a large pot, cook the bacon over medium heat until crispy. Remove and chop into pieces.
3. Add the chicken broth to the same pot and bring to a rolling boil.
4. Stir in the scooped potato insides and add milk, along with salt and pepper to taste.
5. Use a handheld blender to puree until smooth or to your desired consistency.
6. Add in the cheddar cheese and sour cream, along with half of the bacon, simmering for several minutes.
7. Dish out the soup hot, garnished with the remaining bacon, green onions, and extra cheese if desired.

Notes

This soup can be customized with various toppings or by substituting ingredients for dietary preferences.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Soup
• Method: Baking and Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 50mg

Keywords: potato soup, comfort food, easy recipes