This Loaded Baked Potato Soup is a warm hug in a bowl! It’s creamy and packed with tender potatoes, cheese, and crispy bacon that make every spoonful delicious.
Who knew comfort food could be so simple? I love topping mine with green onions for a pop of color. It’s perfect for chilly days or any time you want something cozy!
Key Ingredients & Substitutions
Russet Potatoes: These are the best for this soup due to their starchy texture, ensuring a creamy consistency. If you’re in a pinch, Yukon Gold potatoes work too.
Bacon: Crispy bacon adds a wonderful crunch and flavor. You can substitute turkey bacon or leave it out for a vegetarian option, just enhance the flavor with smoked paprika.
Heavy Cream: This makes the soup rich and creamy. For a lighter version, use half-and-half or whole milk, but the texture will be thinner.
Cheddar Cheese: Sharp cheddar is great for flavor. Feel free to swap it with mozzarella or a dairy-free alternative if you’re avoiding cheese.
Sour Cream: This adds tanginess. Plain Greek yogurt can be a great healthier substitute for a similar flavor.
How Do I Get the Perfect Texture for My Soup?
A key step in making this Loaded Baked Potato Soup is achieving the right texture. You want to have a mix of smooth and chunky. Use a potato masher or an immersion blender to crush some of the potatoes, leaving some intact for bites.
- Cook your potatoes until they’re fork-tender; this takes about 15-20 minutes.
- When mashing, don’t overdo it. You want some chunks for texture!
- After adding the cream and cheese, stir gently so everything combines well without breaking up more potatoes.
How to Make Delicious Loaded Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and cubed
- 4 slices bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 1/2 cup sour cream, plus extra for garnish
- Salt and black pepper to taste
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 4 green onions, sliced (green parts only)
How Much Time Will You Need?
This hearty Loaded Baked Potato Soup takes about 10-15 minutes of prep time and roughly 30 minutes of cooking time. In total, you’ll spend about 45 minutes to create a warm, comforting meal that serves about 4 to 6 people. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by preheating a large pot over medium heat. Add the bacon slices and cook until they are nice and crispy. Once done, remove them from the pot and place them on a plate lined with paper towels to drain any excess fat. Once cooled, crumble the bacon and set it aside for later.
2. Sauté the Vegetables:
In the same pot, remove most of the bacon fat except for about 1-2 tablespoons. Throw in the butter and let it melt. Now, add the chopped onion and minced garlic. Sauté for about 4-5 minutes until the onions are translucent and the garlic is fragrant—this step builds a lovely flavor base!
3. Make the Roux:
Next, sprinkle the flour into the pot and stir it in to create a roux. Cook this mixture for about 1-2 minutes, stirring constantly to eliminate any raw flour taste. This will help thicken your soup later on.
4. Add Broth and Potatoes:
Slowly whisk in the chicken broth, making sure no lumps form. Then, add the cubed potatoes to the pot. Bring everything to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 15-20 minutes, or until the potatoes are tender.
5. Mash the Potatoes:
Using a potato masher or an immersion blender, mash some of the potatoes in the soup, leaving some chunks for texture. This will give your soup a nice thickness while keeping it hearty.
6. Add Cream and Cheese:
Now, stir in the heavy cream, shredded cheddar cheese, and sour cream. Season with salt and black pepper to taste. Heat gently, stirring until everything is melted and warm, but be careful not to let it boil!
7. Serve and Garnish:
Once the soup is hot and delicious, serve it up in bowls. Top each serving with crumbled bacon, extra shredded cheese, a dollop of sour cream, and sliced green onions for a fresh touch. Enjoy every cozy spoonful!
There you go! A delightful Loaded Baked Potato Soup that’s sure to keep you warm and satisfied!
Can I Use Other Types of Potatoes for This Soup?
Yes! While russet potatoes are ideal for their creamy texture, Yukon Gold or red potatoes can also work well. Just keep in mind that they may alter the consistency slightly.
How Do I Make This Soup Vegetarian?
You can easily make this soup vegetarian by omitting the bacon. For added flavor, consider using smoked paprika or liquid smoke to replicate that smoky essence, and swap chicken broth for vegetable broth.
Can I Store Leftovers?
Absolutely! Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash more cream if necessary to restore creaminess.
Can I Freeze Loaded Baked Potato Soup?
You can freeze the soup, but keep in mind that the cream may separate upon thawing. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It should be good for up to 3 months. Thaw in the fridge overnight before reheating on the stove.
