There’s just something about a bowl of soup, isn’t there? Especially when it’s chilly outside and you need a hug from the inside out. And trust me, this loaded baked potato soup recipe? It’s like a warm hug times ten! I’ve always been a fan of playing around with flavors (you should see some of my early experiments…oops!), and turning a classic baked potato into a creamy, dreamy soup? Genius, if I do say so myself. What’s even better is how simple it is to make on the stovetop. Forget complicated recipes and fancy ingredients. This loaded baked potato soup is all about good, honest comfort food, made easy.
Why You’ll Love This Loaded Baked Potato Soup
Okay, so why should you bother making my loaded baked potato soup? Let me tell you, it’s not just any old soup. Here’s the lowdown:
- Creamy Texture: Seriously, it’s like velvet in your mouth.
- Baked Potato Flavor: All the goodness of a fully loaded baked potato, but in soup form!
- Easy to Make: Don’t let “loaded” fool you. This is a straightforward, no-fuss recipe.
- Customizable Toppings: My favorite part! Pile on whatever you fancy – more cheese, extra bacon, a dollop of sour cream…the sky’s the limit!
- Comforting on a Cold Day: Need I say more? It’s pure comfort in a bowl. Perfect for those grey Brighton days, trust me.
Ingredients for Loaded Baked Potato Soup
Alright, gather ’round! Here’s what you’ll need to whip up this amazing loaded baked potato soup. Don’t skimp on the good stuff, okay?
- 4 large russet potatoes, peeled and cubed
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled. (Crispy is key!)
- 1/4 cup chopped green onions
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste (don’t be shy!)
How To Make Loaded Baked Potato Soup: Step-by-Step Instructions
Ready to get cooking? Follow these easy steps, and you’ll have a pot of creamy, dreamy loaded baked potato soup in no time. Trust me, it’s easier than you think!
Preparing the Base for Your Loaded Baked Potato Soup
First things first, grab a large pot. Melt the butter over medium heat. Now, this is important: whisk in the flour until it’s smooth. We’re making a roux here, which is just a fancy way of saying “thickener.” Then, slowly whisk in the chicken broth, making sure there are no lumps. Nobody likes a lumpy soup! This base is what gives our loaded baked potato soup that velvety smooth texture, so don’t skip this step.
Cooking the Potatoes for Creamy Loaded Baked Potato Soup
Alright, toss in those peeled and cubed potatoes. Crank up the heat to bring it to a boil, then dial it back down to a simmer. Let it bubble away for about 15-20 minutes, or until the potatoes are fork-tender. You want them soft enough to practically melt in your mouth! Give ’em a poke with a fork – if it slides in easily, you’re good to go. This is where the magic happens, folks – the potatoes are what make this a proper, comforting soup.
Achieving the Perfect Texture for Your Loaded Baked Potato Soup
Now for the fun part! Grab your immersion blender (or a regular blender, but be careful!). Partially blend the soup until it reaches your desired consistency. I like mine a little chunky, so I leave some potato pieces intact. But hey, if you’re a smooth-soup kinda person, go wild and blend it all up! Just be careful if using a regular blender – hot soup can be a bit explosive! We want a nice, hearty, but still creamy loaded baked potato soup, you see?
Finishing Your Perfect Loaded Baked Potato Soup
Stir in the heavy cream and cheddar cheese until that cheese is melted and everything is gloriously creamy. Season with salt and pepper to taste. Don’t be shy with the pepper!
Topping and Serving Your Delicious Loaded Baked Potato Soup
Ladle that gorgeous loaded baked potato soup into bowls and top with sour cream, crumbled bacon, and green onions. Boom! You’ve got yourself a bowl of pure comfort.
Tips for the Best Loaded Baked Potato Soup
Want to take your loaded baked potato soup from good to *amazing*? Here are a few of my top tips, learned from plenty of batches (and a few oops-moments!).
- Don’t overcook the potatoes: Mushy potatoes = mushy soup. You want them tender, not falling apart.
- Crispy bacon is a must: Soggy bacon? No thanks! Make sure your bacon is nice and crispy before crumbling it on top.
- Taste as you go: Seasoning is key! Add salt and pepper gradually, tasting as you go, until it’s just right.
- Warm the cream: This helps it incorporate smoothly and prevents the soup from cooling down too much. Just a quick zap in the microwave will do it!
Ingredient Notes and Substitutions for Loaded Baked Potato Soup
Let’s talk ingredients! This loaded baked potato soup recipe is pretty flexible, so don’t be afraid to tweak things to suit your taste or what you’ve got in the fridge.
- Potatoes: Russets are my go-to for that classic baked potato flavor, but Yukon Golds would work too. They’ll give you a slightly creamier texture.
- Chicken Broth: Veggie broth works great if you’re after a vegetarian version!
- Heavy Cream: Want to lighten things up? Use half-and-half or even milk, but the soup won’t be quite as decadent. For a dairy-free option, try cashew cream – it’s surprisingly good!
- Cheddar Cheese: Any good melting cheese will do! Monterey Jack, Colby, even a bit of Gruyere would be delicious.
- Bacon: Okay, this is probably sacrilege, but if you don’t eat bacon, you could use smoked paprika to add a smoky flavor.
Serving Suggestions for Loaded Baked Potato Soup
So, you’ve got a steaming bowl of loaded baked potato soup…what next? I always love a good hunk of crusty bread for dipping – sourdough is my personal fave. A simple side salad with a vinaigrette also cuts through the richness nicely. Honestly, this soup is pretty filling on its own, but a little something extra never hurts, right?
Frequently Asked Questions About Loaded Baked Potato Soup
Got questions? I’ve got answers! Here are a few things folks often wonder about my loaded baked potato soup. Don’t be shy – ask away if you’ve got more!
Can I make loaded baked potato soup in a slow cooker?
Absolutely! Just toss the potatoes, broth, butter, flour, and seasonings into your slow cooker. Cook on low for 6-8 hours, or high for 3-4. Then, blend, stir in the cream and cheese, and add your toppings. Easy peasy!
How can I make my loaded baked potato soup cheesier?
Oh, you’re speaking my language! Use a mix of cheeses – sharp cheddar, Gruyere, even a little pepper jack for a kick. And don’t be afraid to add a sprinkle of cheese on top before serving, too. There’s no such thing as too much cheese, if you ask me!
What toppings go well with loaded baked potato soup?
The possibilities are endless! Besides the classic sour cream, bacon, and green onions, try shredded cheese, chives, a drizzle of hot sauce, or even some crispy fried onions. Get creative and have fun with it!
Can I freeze loaded baked potato soup?
Freezing this cheesy baked potato soup can be a bit tricky because the cream can sometimes separate when thawed. To help prevent this, let the soup cool completely before freezing, and consider leaving out the cream until you’re ready to reheat it. When reheating, add the cream slowly and stir gently.
Storing and Reheating Your Loaded Baked Potato Soup
Got leftovers? Lucky you! Let the soup cool completely, then pop it in an airtight container and stash it in the fridge. It’ll keep for 3-4 days. To reheat, just warm it up gently on the stovetop over medium-low heat, stirring occasionally. Or, if you’re in a hurry, a quick zap in the microwave works too! Just watch it doesn’t bubble over – oops!
Nutritional Information for Loaded Baked Potato Soup
Alright, let’s talk numbers! Now, keep in mind that the nutritional information for this loaded baked potato soup can vary quite a bit depending on the exact ingredients you use (different brands, potato sizes, that sort of thing). So, the figures below are just an estimate, okay? Don’t go holding me to it!
Enjoyed This Loaded Baked Potato Soup Recipe?
If you loved this loaded baked potato soup as much as I do, leave a comment and rate the recipe! And hey, share it with your friends on social media – soup’s always better when shared, right?
Print
Ultimate Loaded Baked Potato Soup: Taste #1 Comfort
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy a creamy and comforting loaded baked potato soup. This recipe brings the flavors of a baked potato into a warm, satisfying soup.
Ingredients
- 4 large russet potatoes, peeled and cubed
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Whisk in flour until smooth.
- Gradually whisk in chicken broth, ensuring no lumps form.
- Add potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Using an immersion blender, partially blend the soup until it reaches your desired consistency. Some chunks should remain.
- Stir in heavy cream and cheddar cheese until cheese is melted and soup is creamy.
- Season with salt and pepper to taste.
- Ladle soup into bowls and top with sour cream, bacon crumbles, and green onions.
- Serve hot and enjoy your loaded baked potato soup.
Notes
- For a smoother soup, blend completely.
- Add more chicken broth for a thinner consistency.
- Customize toppings to your liking.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 75mg
