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If you’re craving a warm, comforting bowl that feels like a big, delicious hug, this Loaded Baked Potato Soup Recipe is exactly what you need. Imagine tender chunks of russet potatoes swimming in a rich, creamy broth loaded with sharp cheddar cheese, crisp bacon, and tangy sour cream, all balanced by the gentle sweetness of sautéed onions and garlic. It’s simple to make but delivers such a hearty, satisfying experience that it quickly becomes a family favorite at the dinner table. This soup is perfect for chilly nights or whenever you want to cozy up with a bowl of pure comfort.
Ingredients You’ll Need
Every ingredient in this Loaded Baked Potato Soup Recipe is straightforward and essential, combining to create layers of flavor and texture that make this dish so unforgettable. From the creamy heavy cream to the smoky bacon and sharp cheddar, each plays a unique part in building the perfect bowl of soup.
- 4 large russet potatoes, peeled and diced: These starchy potatoes give your soup that classic hearty baked potato foundation.
- 1 medium onion, diced: Adds sweetness and depth when softened gently.
- 3 cloves garlic, minced: Brings a subtle kick of aromatic flavor.
- 4 cups chicken broth: The savory base that keeps the soup light yet filling.
- 1 cup heavy cream: Creates a luscious, velvety soup texture.
- 1 cup sour cream: Adds a tangy richness that balances the creamy cheese.
- 1 1/2 cups shredded cheddar cheese: Sharp and melty, this cheese is the soul of the soup.
- 6 slices bacon, cooked and crumbled: Introduces a smoky crunch that elevates every spoonful.
- 2 tbsp butter: For sautéing onions and garlic to golden perfection.
- Salt and pepper to taste: Essential seasonings to bring all the flavors together.
- 2 green onions, chopped (for garnish): Fresh, colorful, and adds a bright bite at the end.
- Extra cheddar cheese, bacon, and sour cream (for garnish): For that irresistible loaded look and taste on top.
How to Make Loaded Baked Potato Soup Recipe
Step 1: Sauté Aromatics
Start by melting the butter in a large pot over medium heat. Toss in the diced onion and minced garlic, and cook for about 3 to 4 minutes until they soften and release their inviting aroma. This step builds a flavorful base that brings warmth and subtle sweetness to the soup.
Step 2: Cook Potatoes in Broth
Next, add your diced russet potatoes and pour in the chicken broth. Bring everything up to a boil. Once boiling, lower the heat and let it simmer gently for 15 to 20 minutes, or until the potatoes become tender enough to mash. This simmering infuses the soup with a lovely broth flavor and ensures every bite has that perfect potato softness.
Step 3: Mash for Texture
Time to add some texture! Use a potato masher or an immersion blender to partially mash the potatoes right in the pot. Leave some potato chunks intact to keep the soup both creamy and pleasantly chunky, giving it that homemade, cozy feel.
Step 4: Stir in Dairy and Cheese
Lower the heat to a gentle simmer and fold in the heavy cream, sour cream, and shredded cheddar cheese. Stir continuously until the cheese melts smoothly and the soup thickens up to a rich, creamy consistency. This step transforms the soup into a luxurious, velvety delight.
Step 5: Season to Perfection
Add salt and freshly ground black pepper according to your taste. This final seasoning step pulls all the flavors together so the soup is balanced and perfectly savory.
Step 6: Garnish and Serve
Ladle the soup into bowls and heap on your garnishes like crumbled bacon, extra cheddar cheese, a dollop of sour cream, and chopped green onions. Each topping adds layers of flavor and eye-catching appeal, turning this comforting soup into a feast for the senses.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
The fun of this soup is in the toppings! Classic garnishes like crisp bacon bits, sharp cheddar cheese shreds, fresh green onions, and a spoonful of tangy sour cream take your serving to the next level. These add crunch, creaminess, and a pop of color that makes the dish truly irresistible. Don’t be shy to customize with chives, cracked black pepper, or even a sprinkle of smoked paprika for a smoky twist.
Side Dishes
Serve your Loaded Baked Potato Soup Recipe with simple sides that complement its rich and creamy character. Think crusty bread, soft dinner rolls, or a fresh garden salad to cut through the richness. Garlic bread or cheesy breadsticks are perfect if you want to keep the indulgence going. The ideal pairing ensures a satisfying and balanced meal everyone will love.
Creative Ways to Present
Make your soup party-worthy by serving it in mini bread bowls or hollowed-out baked potatoes for a playful twist. Layering the toppings beautifully in clear glass bowls also shows off all the delicious components and invites your guests to dig right in. For a fun family dinner, let everyone choose their own garnishes and create their perfect bowl of loaded bliss.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 3 days. The potatoes absorb more flavors overnight, making it even creamier. Just give it a good stir before reheating to bring back its silky texture.
Freezing
You can freeze Loaded Baked Potato Soup Recipe, but be aware that the texture of the potatoes might change slightly. For best results, freeze the soup without the sour cream or cheese and add them fresh when reheating. Keep it in a freezer-safe container for up to 2 months to enjoy a quick comfort meal anytime.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent sticking and maintain creaminess. If the soup thickens too much, add a splash of chicken broth or milk to loosen it up. Avoid high heat to keep the cheese from separating and preserve that perfect, velvety soup texture.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and leave out the bacon or use a vegetarian bacon alternative. The soup will still have plenty of creamy, cheesy flavor that everyone will enjoy.
What’s the best potato to use?
Russet potatoes are ideal for this soup because they break down nicely to create a creamy texture while still holding some chunks. Their starchy nature thickens the soup naturally, giving it that classic loaded baked potato feel.
Can I use milk instead of heavy cream?
You can, but the soup won’t be quite as rich and creamy. If you prefer a lighter version, whole milk or even half-and-half works fine. Just keep in mind that heavy cream adds to the indulgence and velvety texture that defines this soup.
How do I make extra crispy bacon for the topping?
For perfectly crispy bacon, bake it in the oven on a foil-lined tray at 400°F (200°C) for about 15-20 minutes. This renders the fat evenly and gives you crispy, tender bacon without the mess of frying.
Is this soup freezer friendly after adding garnishes?
Garnishes like fresh green onions, extra cheese, and sour cream don’t freeze well. It’s best to add those fresh after reheating your frozen soup for maximum flavor and texture.
Final Thoughts
This Loaded Baked Potato Soup Recipe is an absolute superstar in the world of comfort foods. It’s easy to make, deeply flavorful, and brimming with all the classic toppings that bring a baked potato to life in soup form. Once you try it, you’ll understand why it’s a go-to recipe for cozy nights and family dinners alike. I can’t wait for you to savor this creamy, cheesy, and irresistibly loaded soup that feels like a warm hug in every bite!
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Loaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Loaded Baked Potato Soup is a creamy, comforting classic packed with tender potatoes, sharp cheddar cheese, crispy bacon, and a touch of sour cream. Perfect for a cozy meal, this hearty soup blends rich flavors and textures, making it a favorite for chilly days or anytime you crave a delicious, satisfying bowl.
Ingredients
Soup Base
- 4 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tbsp butter
- Salt and pepper to taste
Dairy and Cheese
- 1 cup heavy cream
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
Toppings
- 6 slices bacon, cooked and crumbled
- 2 green onions, chopped (for garnish)
- Extra cheddar cheese (for garnish)
- Extra sour cream (for garnish)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened and fragrant, enhancing the soup’s base flavor.
- Cook Potatoes: Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and let it simmer gently for 15-20 minutes until the potatoes are tender and easily pierced with a fork.
- Partially Mash Potatoes: Use a potato masher or immersion blender to partially mash the potatoes. Leave some chunks intact to create a pleasing texture in your soup rather than pureeing it completely smooth.
- Add Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue cooking over low heat while stirring gently until the cheese is fully melted and the soup thickens into a creamy consistency.
- Season: Taste the soup and season with salt and pepper as needed, balancing the flavors to your preference.
- Serve and Garnish: Ladle the soup into bowls and top with the crumbled bacon, extra cheddar cheese, sour cream dollops, and chopped green onions to add flavor, color, and textural contrast.
Notes
- Russet potatoes work best for this soup due to their starchy texture which helps thicken the broth.
- If preferred, use vegetable broth to make the soup vegetarian-friendly by substituting chicken broth.
- For a smoother soup, blend completely with an immersion blender before adding dairy.
- Adjust the amount of cheese and bacon according to taste or dietary needs.
- Garnishes like chives, green onions, or even chopped jalapeños add extra flavor and color.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and gently reheated on the stovetop.
