This Loaded Baked Potato Soup is creamy and comforting, packed with delicious bits of potatoes, cheese, and crispy bacon. It’s like a warm hug in a bowl!
Honestly, the best part? All the toppings! I love loading mine up with green onions and extra cheese. It’s so good, I might have it for breakfast… don’t judge! 😉
Key Ingredients & Substitutions
Russet Potatoes: These are perfect for this soup due to their starchy nature, which helps create a creamy texture. If you’re short on russet potatoes, Yukon Gold potatoes can work too, offering a slightly buttery taste.
Chicken Broth: This adds flavor and depth. For a vegetarian option, vegetable broth works just as well, maintaining a rich base for the soup.
Heavy Cream: This gives the soup its luxurious texture. If you want to lighten it up, you can use half-and-half or even whole milk, but the soup won’t be as rich.
Cheddar Cheese: Sharp cheddar is my favorite for that tangy flavor. If you prefer a milder taste, try medium cheddar or even a blend. Vegan cheese is a good substitute if you’re looking for a dairy-free option.
Bacon: Crispy bacon adds great flavor, but you can skip it for a vegetarian version or replace it with turkey bacon or crispy chickpeas for a similar crunch.
How Do I Make the Soup Extra Creamy?
To ensure your loaded baked potato soup is wonderfully creamy, focus on the roux and how you handle the potatoes:
- Make a simple roux by cooking flour and butter for 1-2 minutes without burning. This step is crucial for thickening your soup.
- While cooking, gradually whisk in your milk and cream. Stir constantly to avoid lumps and ensure smoothness.
- Don’t mash all the potatoes at once! Leaving some chunks gives your soup great texture and makes it feel hearty.
By paying attention to these steps, your soup will be deliciously creamy and comforting!
Loaded Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup diced onion
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 8 slices bacon, cooked and crumbled
- 1/2 cup sour cream (plus extra for garnish)
- Salt and black pepper to taste
For the Garnish:
- 3 green onions, thinly sliced
How Much Time Will You Need?
This delightful soup takes about 40 minutes to prepare, including about 20-25 minutes for the potatoes to become tender and an additional 15 minutes for combining and simmering the creamy base. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Cooking the Potatoes:
In a large pot, combine the diced russet potatoes, chicken broth, and diced onions. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and let it cook for about 15-20 minutes until the potatoes are tender when pierced with a fork.
2. Making the Roux:
While the potatoes are cooking, melt the unsalted butter in a separate saucepan over medium heat. Once melted, sprinkle in the all-purpose flour and whisk continuously for about 1-2 minutes. This will help cook the flour and create a roux, which thickens the soup.
3. Adding the Cream:
Gradually pour in the milk and heavy cream while whisking constantly. Continue to stir for a few minutes until the mixture thickens and begins to bubble gently. This creates a smooth, creamy base for your soup.
4. Combining Everything:
Once the potatoes are tender, use a potato masher or a fork to mash some of the potatoes in the pot. This will help thicken the soup, but be sure to leave some chunks for texture! Now, gently stir in the creamy roux mixture into the pot, mixing everything together until well combined.
5. Melting the Cheese:
Add the shredded sharp cheddar cheese to the soup and stir until the cheese is melted and the soup is smooth. If desired, you can reserve a little cheese for garnishing later!
6. Final Touches:
Stir in the sour cream to make the soup rich and flavorful. Season with salt and black pepper to taste. Adjust the seasoning as needed, making it just right for your taste buds!
7. Serving Your Soup:
Ladle the loaded baked potato soup into bowls, and garnish generously with crumbled bacon, any reserved shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Serve hot and enjoy each warm, comforting bite!
Can I Use Other Types of Potatoes?
Absolutely! While russet potatoes are ideal for their creamy texture, you can use Yukon Gold or even red potatoes. Just keep in mind the texture may vary slightly.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply substitute the chicken broth with vegetable broth and omit the bacon. You could add some sautéed mushrooms or smoked paprika for flavor instead!
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup in advance! Just store it in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a little extra milk if it thickens too much.
How Can I Store Leftovers?
Leftover soup should be stored in an airtight container in the refrigerator for up to 3 days. When reheating, stir frequently and add a splash of milk or cream if needed to maintain creaminess.
