Loaded Baked Potato Soup

This Loaded Baked Potato Soup is pure, creamy bliss. It’s packed with hearty potatoes and savory bacon. Every spoonful feels like a warm hug on a chilly evening. This recipe truly delivers that rich, satisfying flavor you crave.

I find myself making this comforting soup on busy weeknights. It’s also a wonderful dish to share with friends. Leftovers taste just as amazing the next day, if there are any! It’s become a reliable favorite in my kitchen, no doubt.

Why I Love This Loaded Baked Potato Soup

This potato soup reigns supreme for so many reasons. It’s incredibly easy to whip up. Busy weeknights? No problem! It’s also surprisingly quick. Your family will adore its comforting taste. Plus, it’s a total crowd-pleaser for guests. I just love how it always hits the spot!

• Effortless preparation for busy evenings.
• Deliciously creamy texture everyone loves.
• Hearty and satisfying flavor profile.
• Always a welcome addition at gatherings.

Loaded Baked Potato Soup Ingredients

The magic of this soup truly starts with its humble ingredients. They come together to create something incredibly special. Think creamy, dreamy comfort in a bowl.

Core Ingredients for Loaded Baked Potato Soup

• Russet potatoes: These starchy wonders form the heart of our soup. They cook down beautifully. They create that essential creamy texture.
• Chicken broth: This adds a savory depth. It provides a flavorful liquid base.
• Bacon and reserved grease: Bacon is key for that irresistible, smoky flavor. The grease boosts richness.
• Butter and all-purpose flour: Together, they create a classic roux. This thickens our creamy soup perfectly.
• Milk and heavy cream: These dairy powerhouses make the soup luxuriously smooth. Nothing beats their creamy contribution.
• Sharp cheddar cheese and sour cream: They bring a tangy, cheesy goodness. They also enhance the soup’s velvety feel.
• Green onions (or chives): These add a fresh, oniony bite. They’re the perfect colorful garnish.
• Salt and black pepper: These basic seasonings tie all the flavors together. They enhance every aspect.

Substitutions and Tips

Feel free to get creative with this recipe! For a vegetarian delight, simply swap chicken broth for vegetable broth. You can also use an immersion blender for a silkier texture. Adjust salt and pepper to your own taste preferences. Remember, the exact amounts are in the recipe card at the end!

How to Make Loaded Baked Potato Soup

Making this amazing loaded baked potato soup is easier than you think. We will build layers of flavor. Every step is simple. You’ll achieve perfect, creamy results.

Prepare the Potatoes and Broth

Start by placing your cubed potatoes in a big pot. Cover them completely with chicken broth. Bring the liquid to a gentle boil over medium-high heat. Then, reduce the heat to low.

Simmer the potatoes until they are super tender. This should take about 15 to 20 minutes. They should be easily pierced with a fork.

While the potatoes soften, let’s get our thickening base ready. This step is crucial for a luscious texture.

Create the Roux and Base

In a separate medium saucepan, melt the butter. Add the reserved bacon grease to it. Heat this mixture over medium heat. This bacon fat adds amazing depth. It’s a little secret for rich flavor.

Whisk in the all-purpose flour. Cook this for about 60 seconds. Stir it constantly. This cooks out the raw flour taste. It forms our roux.

Gradually whisk in the milk. Pour it in slowly. Keep whisking until the mixture is completely smooth. No lumps allowed! Keep stirring until the sauce thickens. It should bubble gently.

Combine and Thicken

Once the potatoes are fork-tender, leave them in the broth. Do not drain them at all. Use a potato masher to mash the potatoes right in the pot. Mash them until you love the consistency. Some small chunks are great for texture!

Pour the thickened milk sauce into the pot with the potatoes. Stir everything together very well. This is where the creamy magic happens!

Add the Finishing Touches

Now, stir in the heavy cream. Add the shredded sharp cheddar cheese. Mix in the sour cream. Gently fold in *most* of the crumbled bacon. Save some for a pretty garnish later!

Add most of the chopped green onions, too. Save a few for topping your bowls. Stir everything until the cheese melts smoothly. Make sure it is all combined nicely.

Season and Heat Through

Taste the soup. Add salt and black pepper as needed. Adjust seasonings to your liking. Let the soup heat through over low heat. This allows the flavors to meld. Be careful! Do not let the soup boil after adding the cream and cheese.

Serve this hearty potato soup immediately. Top each bowl generously. Use the reserved bacon, extra cheese, and green onions. Enjoy every delicious spoonful!

How to Store Loaded Baked Potato Soup

Properly storing this delicious loaded baked potato soup is simple! Once completely cooled, transfer any leftovers into an airtight container. Refrigerate promptly.

It’s best to consume the soup within 3 to 4 days. The creamy texture holds up well. For longer storage, consider freezing. Ensure it’s in a freezer-safe container. It can last up to 2 months frozen.

Thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat. Stir occasionally to prevent sticking. Avoid boiling hot! Adding a splash of milk or cream can revive its creaminess.

Tips for Success with Loaded Baked Potato Soup

• Use starchy potatoes like russets. They break down beautifully.
• Don’t skip the roux. It adds essential creaminess.
• Mash potatoes partially. Some chunks add great texture.
• Reserve bacon for garnish. It adds a final crunch.
• Gently heat the soup. Avoid boiling after adding cream.
• Taste and adjust seasoning. It makes all the difference.

Kitchen Tools You’ll Need for Loaded Baked Potato Soup

• Large pot or Dutch oven for cooking the soup.
• Medium saucepan for making the roux.
• Whisk to create a smooth sauce base.
• Potato masher for achieving your desired soup texture.
• Measuring cups and spoons for accuracy.
• Knife and cutting board for prep work.

Serving Suggestions for Loaded Baked Potato Soup

• A crisp green salad is delightful.
• Crusty bread is perfect for dipping.
• A side of cornbread is always a hit.
• Enjoy with a glass of crisp white wine.
• A dollop of extra sour cream adds richness.

Frequently Asked Questions about Loaded Baked Potato Soup

Got questions about this hearty soup? I’ve got answers!

Can I make Loaded Baked Potato Soup ahead of time?

Absolutely! You can prepare the soup completely a day ahead. Just store it in an airtight container in the fridge. Reheat gently on the stovetop when ready to serve. You might need a splash of milk or cream to get it perfectly smooth again.

How can I make this Loaded Baked Potato Soup vegetarian?

To make this a delicious vegetarian meal, simply swap the chicken broth for vegetable broth. You’ll also want to skip the bacon or use a vegetarian bacon alternative. This creamy soup is still wonderfully flavorful without the meat!

What’s the best way to achieve the perfect creamy texture for Loaded Baked Potato Soup?

Mashing the potatoes directly in the broth is key! Leaving some small chunks adds lovely texture. For an ultra-smooth soup, an immersion blender works wonders. Using both milk and heavy cream also ensures a decadent, velvety finish.

Can I freeze Loaded Baked Potato Soup?

Yes, you can freeze this potato soup. Let it cool completely first. Store it in freezer-safe containers. It should keep well for up to two months. Reheat it slowly on the stove, adding a bit of liquid if needed.

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