This Loaded Baked Potato Soup is a cozy bowl of goodness! It’s creamy and filled with delicious bits of potatoes, crispy bacon, cheese, and even green onions. Perfect for chilly days!
It’s like having a baked potato in soup form, and who doesn’t love that? Whenever I make it, my family can’t get enough! A warm roll on the side makes it extra special. 🥔❤️
Key Ingredients & Substitutions
Russet Potatoes: These are ideal for soup because they are starchy and create a creamy texture. If you’re in a pinch, Yukon Golds work well too, though they’re less starchy.
Bacon: I love using thick-cut bacon for added crunch and flavor. If you want a healthier option, turkey bacon or even smoky tempeh can be delicious alternatives.
Cheddar Cheese: Sharp cheddar gives a great flavor kick! If you’re looking to go dairy-free, try a plant-based cheese, or skip it altogether for a lighter soup.
Sour Cream: Adds creaminess and tang. Greek yogurt makes a great swap if you’re looking for something lighter.
How Do You Get the Perfect Creamy Texture?
The key to achieving a rich, creamy texture lies in how you handle the potatoes. After boiling, use a potato masher or an immersion blender, but don’t fully puree! You want some chunks for a delightful bite.
- Start by boiling the potatoes until soft, about 15-20 minutes.
- Once they’re soft, mash about half of them leaving some larger pieces intact.
- Mixing in the cheese and cream will help you reach that creaminess you desire.
Lastly, always season as you go to build up layers of flavor. Enjoy making your soup extra creamy!
Loaded Baked Potato Soup
Ingredients You’ll Need:
- 6 large russet potatoes, peeled and diced
- 6 slices bacon
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup shredded cheddar cheese, plus more for topping
- 1 cup sour cream, plus more for topping
- 1/2 cup heavy cream or milk
- Salt and black pepper, to taste
- 3 green onions, sliced, for garnish
- Optional: butter and fresh chives for garnish
How Much Time Will You Need?
This delicious Loaded Baked Potato Soup will take about 30 minutes to prepare and cook. It’s quick to whip up, and you’ll be enjoying a cozy bowl of soup in no time!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by placing your bacon slices in a large pot over medium heat. Cook them for about 5-7 minutes, or until crispy. Once done, remove the bacon and place it on paper towels to drain. Keep about 1 tablespoon of the bacon fat in the pot for flavor.
2. Sauté the Aromatics:
In the pot with the bacon fat, add the finely chopped onion. Sauté it for about 4-5 minutes until it becomes translucent. Then, add the minced garlic and continue to sauté for an additional minute until it’s fragrant.
3. Add the Potatoes and Broth:
Now, it’s time to add the diced russet potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are soft and tender.
4. Mash the Potatoes:
Using a potato masher or an immersion blender, gently mash some of the potatoes in the pot. This will create a creamy texture while still leaving some chunks for added heartiness.
5. Stir in Creamy Goodness:
Add in the shredded cheddar cheese, sour cream, and heavy cream (or milk). Stir well until the cheese is nicely melted and the soup is creamy and smooth.
6. Season to Taste:
Don’t forget to season your soup with salt and black pepper to taste. Give it a good stir to incorporate the flavors.
7. Serve and Garnish:
Now it’s time to ladle your warm soup into bowls! Top each bowl with extra cheddar cheese, crumbled bacon, a dollop of sour cream, and sliced green onions. If you’d like, you can also add a small pat of butter and a sprinkle of fresh chives for that extra touch.
Enjoy every spoonful of your comforting Loaded Baked Potato Soup! It’s perfect for a chilly day or whenever you need a warm hug in a bowl.
Can I Use Different Types of Potatoes?
Absolutely! While russet potatoes are ideal due to their starchy nature, Yukon Gold potatoes also work well, offering a slightly creamier texture. Just remember that waxy potatoes like red potatoes don’t mash as nicely.
Can I Make This Soup Vegetarian?
Yes, you can easily modify the recipe by using vegetable broth instead of chicken broth and omitting the bacon. For added flavor, consider including smoked paprika or liquid smoke to give that smoky essence without the meat.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. If the soup thickens too much in the fridge, just add a splash of broth or milk to bring it back to the desired consistency.
Can I Freeze This Soup?
Yes, you can freeze Loaded Baked Potato Soup! Just make sure to let it cool first, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat gently on the stove.
