There’s something magical about a bowl of Loaded Baked Potato Soup Creamy and Hearty Comfort Food. Picture this: velvety potatoes swimming in a rich, creamy broth, topped with crispy bacon, sharp cheddar cheese, and a sprinkle of green onions. It’s the kind of dish that wraps around you like a warm hug on a chilly evening. Just one spoonful and your taste buds will dance with joy as the flavors meld together in perfect harmony.
I remember the first time I made this soup; I was trying to impress my family during our annual winter get-together. The moment I served it, there wasn’t a single drop left in the pot! This dish is perfect for cozy nights or gatherings where laughter and warmth are the main ingredients. Just imagine your loved ones eagerly slurping up their bowls, savoring every creamy bite while sharing stories and giggles. Trust me, this Loaded Baked Potato Soup will become a staple in your home.
Why You'll Love This Recipe
- This Loaded Baked Potato Soup is incredibly easy to prepare, making it perfect for weeknight dinners
- The flavor profile is rich and satisfying, ensuring every spoonful delights your palate
- Its creamy texture and vibrant toppings make it visually appealing for any table setting
- Plus, you can customize toppings to suit everyone’s tastes!
My kids still rave about this soup from last winter when we had an impromptu movie night at home; they couldn’t get enough!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Russet Potatoes: These starchy potatoes create a creamy texture; choose firm potatoes for the best results.
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Onion: A yellow onion adds sweetness; sauté until translucent for maximum flavor.
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Garlic: Fresh garlic elevates the taste; chop finely to release its aromatic oils.
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Chicken Broth: Use low-sodium chicken broth for balanced seasoning without overwhelming saltiness.
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Heavy Cream: This ingredient makes the soup decadently creamy; don’t skimp on it!
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Bacon: Cooked until crispy, bacon adds crunch and smoky flavor; always save some for topping.
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Cheddar Cheese: Sharp cheddar melts beautifully into the soup; grate it fresh for optimal flavor.
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Green Onions: Chopped green onions add freshness and color; sprinkle generously on top before serving.
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Salt & Pepper: Essential for seasoning; adjust to taste as you cook.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Potatoes: Start by peeling and dicing about 4 large russet potatoes into bite-sized pieces. Rinse them under cold water to remove excess starch.
Sauté Aromatics: In a large pot over medium heat, melt 2 tablespoons of butter and add one chopped onion. Cook until it turns soft and translucent, about 5 minutes.
Add Garlic & Broth: Stir in 3 minced garlic cloves and cook until fragrant—about 1 minute—before adding 4 cups of chicken broth. Bring mixture to a gentle boil.
Cook The Potatoes: Add your diced potatoes into the pot along with salt and pepper to taste. Reduce heat to low; cover and simmer until potatoes are tender, roughly 15-20 minutes.
Create Creaminess: Once potatoes are ready, use an immersion blender or mash them lightly with a potato masher until desired consistency is reached. Pour in 1 cup of heavy cream while stirring gently.
Final Touches & Serve!: Stir in crispy bacon bits (save some for garnish), then mix in shredded cheddar cheese until melted. Serve hot with additional toppings like green onions or more cheese if desired!
Enjoy every creamy bite of this comfort food classic that warms both your heart and belly!
You Must Know
- This Loaded Baked Potato Soup is not only creamy and hearty but also a warm hug in a bowl
- Perfect for chilly evenings, it offers the satisfying goodness of baked potatoes with a twist
- Plus, it’s super easy to whip up, making it a go-to comfort food
Perfecting the Cooking Process
Start by baking your potatoes to get that perfect fluffy texture. Meanwhile, sauté onions and garlic until fragrant. Combine everything in a pot, adding broth and cream for that dreamy finish.
Add Your Touch
Feel free to swap out ingredients! Use sweet potatoes for a twist or add bacon bits for crunch. You can even throw in some cheese or herbs to elevate flavors.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over medium heat, stirring occasionally to keep it creamy.
Chef's Helpful Tips
- For the best flavor, roast your potatoes instead of boiling them; this enhances their natural sweetness
- Always let the soup simmer briefly after adding cream for richer flavors without curdling
- Don’t skip the toppings; they provide texture and extra flavor that transform the dish!
Sharing this soup recipe reminds me of a cozy winter night when my friends gathered around my kitchen table, savoring every spoonful while debating whether pineapple belongs on pizza—spoiler alert: it does not!
FAQ
Can I make Loaded Baked Potato Soup ahead of time?
Yes, prepare it ahead and store it; just reheat gently before serving.
What can I use instead of heavy cream?
You can substitute whole milk or coconut cream for a lighter option.
How do I make this soup vegan-friendly?
Opt for plant-based cream and vegetable broth to enjoy this loaded potato delight!
Loaded Baked Potato Soup
- Total Time: 45 minutes
- Yield: Serves 6
Description
Loaded Baked Potato Soup is the ultimate comfort food, perfect for chilly evenings. This creamy and hearty soup combines velvety russet potatoes with crispy bacon, sharp cheddar cheese, and fresh green onions, creating a delightful dish that warms both the heart and belly. Ideal for family gatherings or cozy nights in, this Loaded Baked Potato Soup will quickly become a favorite in your home.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 6 strips bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 2 green onions, chopped (for garnish)
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt 2 tablespoons of butter. Add chopped onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic and cook for an additional minute.
- Pour in chicken broth and bring to a gentle boil.
- Add diced potatoes along with salt and pepper to taste. Reduce heat to low; cover and simmer until tender (15-20 minutes).
- Use an immersion blender or potato masher to achieve desired consistency. Stir in heavy cream.
- Mix in crumbled bacon and shredded cheddar cheese until melted.
- Serve hot, garnished with green onions or extra cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg
