Loaded Baked Potato Soup Recipe

If you're looking for the ultimate comfort food that's warm, hearty, and satisfying, you’ve come to the right place! This Loaded Baked Potato Soup recipe has all the rich and creamy goodness of a baked potato, topped with bacon, cheese, and sour cream, but in soup form. It’s the perfect dish for cold nights or when you're craving something indulgent and filling. Stick with us as we walk you through the ingredients, steps, and tips for mastering this delicious recipe!

this Recipe

What is Loaded Baked Potato Soup?

Loaded Baked Potato Soup is exactly what it sounds like: a creamy, flavorful soup inspired by the toppings you'd traditionally put on a baked potato. Imagine a spoonful of warm, velvety potato, creamy broth, and the savory crunch of bacon. This soup is made with tender potatoes, sharp cheddar cheese, crispy bacon, and fresh green onions, offering a mix of textures and flavors that are hard to resist. It's a crowd-pleaser, ideal for a family dinner or a potluck dish.

Ingredients List for Loaded Baked Potato Soup

To make a truly delicious Loaded Baked Potato Soup, you'll need a variety of fresh and flavorful ingredients. Here’s everything you'll require:

• 4 large russet potatoes: These will provide the hearty base of the soup. Russet potatoes are ideal because of their starchy texture.
• 6 slices of bacon: Cooked and crumbled. Bacon adds a salty, crunchy element that complements the creamy soup.
• 1 medium onion: Chopped finely. The onion adds a mild sweetness and depth to the soup's flavor.
• 3 cloves garlic: Minced. Garlic brings out a subtle pungent flavor that elevates the overall taste.
• 4 cups chicken broth: Use low-sodium if you want to control the salt content. The broth helps build a savory soup base.
• 2 cups milk: Whole milk is best for a creamier texture, but you can substitute with 2% milk.
• 1 cup heavy cream: This adds a luxurious, rich texture to the soup.
• 2 cups shredded cheddar cheese: Sharp cheddar brings a bold cheesy flavor that enhances the soup.
• ½ cup sour cream: Adds tanginess and creaminess.
• 2 tablespoons butter: For sautéing the vegetables and adding extra richness.
• Salt and pepper: To taste. Season as you go to enhance the flavor.
• ¼ cup chopped green onions: For garnish. They add a pop of color and a fresh, sharp taste.

Substitutions and Variations

While this recipe calls for traditional ingredients, there are a few substitutions and variations you can try based on dietary needs or personal preferences:

• Vegetarian Version: To make this soup vegetarian, substitute the bacon with vegetarian bacon bits or skip it altogether, and use vegetable broth instead of chicken broth.
• Lighter Version: You can use turkey bacon in place of regular bacon and opt for low-fat milk instead of whole milk and cream. Keep in mind, the texture and flavor will be slightly less indulgent but still delicious!
• Gluten-Free Version: This soup is naturally gluten-free, but double-check your chicken broth and any bacon packaging for added gluten-containing ingredients.
• Spicy Kick: If you like your soup with some heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the soup before serving.

Step-by-Step Cooking Instructions

Ready to cook up a pot of comforting Loaded Baked Potato Soup? Let’s get started! Follow these step-by-step instructions to ensure a flawless dish every time.

1. Cook the Bacon: In a large skillet, cook the bacon over medium heat until crispy. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease, then crumble it and set aside.
2. Prepare the Potatoes: While the bacon is cooking, wash and scrub the russet potatoes. Pierce them with a fork and bake at 400°F (200°C) for about 50-60 minutes, or until tender. Once the potatoes are cool enough to handle, peel and roughly chop them into bite-sized pieces.
3. Sauté the Onion and Garlic: In a large pot, melt the butter over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently.
4. Add the Broth: Pour the chicken broth into the pot with the onions and garlic. Bring it to a simmer.
5. Add the Potatoes: Stir the chopped potatoes into the pot. Allow them to simmer in the broth for about 10 minutes, breaking some of the potato chunks with the back of a spoon to thicken the soup.
6. Mix in Dairy: Reduce the heat to low and stir in the milk and heavy cream. Let the soup heat through, but don’t allow it to boil. Boiling can cause the dairy to curdle.
7. Add Cheese and Sour Cream: Stir in the shredded cheddar cheese, a little at a time, allowing it to melt completely. After the cheese, stir in the sour cream, which will make the soup extra creamy and tangy.
8. Season the Soup: Taste the soup and season it with salt and pepper to your preference.
9. Garnish and Serve: Ladle the soup into bowls and top with the crispy bacon, green onions, and extra shredded cheese. Serve immediately for the best experience!

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

Cooking Loaded Baked Potato Soup is easy if you follow the steps in order. From sautéing your onions to perfectly blending in the creamy ingredients, every step builds a layer of flavor that results in a rich and satisfying soup. Whether you’re a seasoned chef or a beginner, the key to success with this recipe is patience and attention to detail.

Common Mistakes to Avoid

Like any recipe, Loaded Baked Potato Soup comes with a few common pitfalls. Avoid these mistakes to ensure your soup turns out perfectly every time.

• Using the wrong potatoes: Russet potatoes are best due to their high starch content. Avoid waxy potatoes, like red or Yukon gold, as they won’t break down and thicken the soup as well.
• Overcooking the dairy: Be careful not to boil the soup once you add the milk, cream, or cheese. Boiling can cause dairy to curdle, leading to a grainy soup texture.
• Not seasoning enough: Potatoes need a good amount of seasoning to bring out their natural flavors. Taste as you go and add salt gradually.
• Not using crispy bacon: Make sure your bacon is fully crispy before adding it as a topping. Limp bacon can become soggy when added to soup.

Serving and Presentation Tips

While this soup is delicious on its own, presentation can take it up a notch. Here’s how to serve and present your Loaded Baked Potato Soup in the most appetizing way.

How to Serve Loaded Baked Potato Soup

Serve your Loaded Baked Potato Soup hot, right after preparing it, for the best texture and flavor. Ladle the soup into bowls and top it with crumbled bacon, extra shredded cheddar, green onions, and a dollop of sour cream. Serve with a side of crusty bread or a warm roll to soak up all the creamy goodness.

Presentation Ideas for Loaded Baked Potato Soup

To elevate your soup presentation, try these ideas:

• Cheese pull: Add an extra sprinkle of cheese just before serving so that when your guests dip in their spoon, they get a gooey cheese pull.
• Drizzle sour cream: Instead of just dolloping sour cream, consider drizzling it in a circular pattern over the soup for a restaurant-style touch.
• Bacon crumbles: Keep the bacon crispy and vibrant by adding it right before serving so that it doesn’t lose its texture.
• Chopped chives: If you’re looking for a finer garnish, use chives instead of green onions for a more delicate appearance.

Loaded Baked Potato Soup Recipe Tips

• Make it ahead: This soup can be made a day in advance. Simply reheat it over low heat, adding a bit of extra milk if it’s too thick.
• Freezing: While dairy-based soups generally don’t freeze well, you can freeze the base of the soup (before adding cream, milk, and cheese) and add those ingredients when reheating.
• Consistency control: If your soup is too thick, thin it out with a bit of extra broth or milk. If it’s too thin, mash more potatoes directly in the soup to thicken it.

Frequently Asked Questions (FAQs)

Q: Can I use leftover baked potatoes for this soup?
A: Yes! Leftover baked potatoes work perfectly for this recipe. Just peel, chop, and add them to the soup in step 5.

Q: Can I use instant potatoes to thicken the soup?
A: If you’re short on time, you can use a small amount of instant mashed potatoes to thicken the soup, but be cautious not to add too much, as it can affect the flavor and texture.

Q: How long will Loaded Baked Potato Soup keep in the fridge?
A: Stored in an airtight container, this soup will last up to 3-4 days in the fridge.

Q: Can I freeze Loaded Baked Potato Soup?
A: Yes, but freeze the base without the dairy. Add milk, cream, and cheese after reheating to prevent curdling.

Conclusion

There’s nothing quite like a bowl of Loaded Baked Potato Soup to warm your soul and fill your stomach. This dish is comfort food at its finest, combining creamy potatoes, rich cheese, crispy bacon, and savory onions in one delightful bowl. Whether you stick to the classic recipe or try some of the suggested variations, this soup is sure to become a family favorite. Now, grab your apron and give this recipe a try — your taste buds will thank you!

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