There’s something undeniably comforting about a bowl of loaded baked potato soup. Imagine creamy goodness, brimming with chunks of tender potatoes, enveloped in a warm, cozy embrace. The aroma wafts through your kitchen, inviting everyone to gather around the table. It’s that kind of dish that makes your heart smile and your stomach sing.
This recipe is more than just a meal; it’s an experience filled with nostalgia and warmth. Picture yourself enjoying this delightful soup on a chilly evening, perhaps while binge-watching your favorite show or hosting a gathering with friends. Trust me, once you indulge in this loaded baked potato soup, you’ll find it hard to go back to anything else.
Why You'll Love This Recipe
- This loaded baked potato soup is incredibly easy to prepare and perfect for weeknight dinners
- The flavor profile combines savory bacon, creamy cheese, and fresh chives to create pure bliss
- Its visual appeal comes from the vibrant toppings that make each bowl inviting and fun
- Versatile enough for any occasion, you can serve it as a starter or main dish
I remember the first time I made this soup; my family’s faces lit up like Christmas lights when they took their first spoonful.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Russet Potatoes: These are the best choice for a creamy texture; opt for medium-sized potatoes for even cooking.
Chicken Broth: Use low-sodium broth to control saltiness while letting the other flavors shine through.
Heavy Cream: This adds richness; don’t skimp on it if you want that luscious texture.
Bacon: Cook until crispy for that irresistible crunch; feel free to use turkey bacon for a lighter version.
Cheddar Cheese: Grate fresh cheese rather than using pre-shredded for better melting and flavor.
Chives: Fresh chives add a burst of color and mild onion flavor; chop them finely for garnish.
Salt and Pepper: Essential seasonings to enhance all the other flavors in your soup.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Potatoes: Start by washing your russet potatoes thoroughly under running water to remove any dirt. Peel them if desired; keeping the skin adds flavor and texture. Cut them into bite-sized cubes for faster cooking.
Sauté the Bacon: In a large pot over medium heat, cook diced bacon until crispy, about 5-7 minutes. Remove bacon and drain on paper towels but keep some drippings in the pot for flavor.
Cook the Onions and Garlic: Add chopped onions to the pot with bacon drippings, cooking until translucent and fragrant for about 3 minutes. Stir in minced garlic until aromatic—roughly another minute.
Add Potatoes and Broth: Toss in the cubed potatoes along with chicken broth. Bring everything to a boil then reduce heat and let simmer until potatoes become fork-tender—about 15-20 minutes.
Blend Until Creamy: Once potatoes are soft, use an immersion blender directly in the pot or transfer batches to a regular blender. Blend until smooth but leave some chunks for texture if you prefer it rustic.
Add Cream and Seasoning: Stir in heavy cream gradually while heating through on low heat. Season generously with salt and pepper; taste-test as you go for perfection!
Now that you’ve mastered this loaded baked potato soup recipe, invite friends over or snuggle up on your couch with a big bowl!
You Must Know
- This loaded baked potato soup is not just comforting; it’s a warm hug in a bowl
- Its creamy texture, rich flavors, and delightful toppings will leave everyone asking for seconds
- Customize it with your favorite ingredients to make it uniquely yours!
Perfecting the Cooking Process
Start by cooking the bacon until crispy, then sauté onions and garlic in the drippings. Add potatoes and broth next, allowing them to simmer until tender. Finally, blend for creaminess and stir in cheese and cream for that dreamy finish.
Add Your Touch
Feel free to swap out regular potatoes for sweet potatoes or add some broccoli for extra nutrition. Spice it up with jalapeños or switch up the cheese varieties for a unique twist that’ll delight your taste buds.
Storing & Reheating
Store leftover soup in an airtight container in the fridge for up to three days. When reheating, warm gently on the stove over medium heat, adding a splash of broth if it thickens too much.
Chef's Helpful Tips
- For perfect flavor depth, use homemade chicken broth instead of store-bought
- Always season your potatoes well during cooking to enhance their natural sweetness
- If you prefer a lighter version, substitute half-and-half with evaporated milk for creaminess without calories
It was a chilly evening when I first made this loaded baked potato soup for friends. Their smiles and compliments warmed my heart more than the soup itself ever could!
FAQ
Can I make loaded baked potato soup vegetarian?
Absolutely! Use vegetable broth and omit the bacon for a delicious vegetarian version.
How do I thicken my loaded baked potato soup?
You can blend some of the soup or add instant potato flakes to achieve desired thickness.
What toppings work best for this soup?
Toppings like sour cream, green onions, cheddar cheese, and crispy bacon bits are always crowd-pleasers!
Loaded Baked Potato Soup
Indulge in a warm bowl of loaded baked potato soup that’s perfect for cozy nights. This creamy, rich dish features tender potatoes, crispy bacon, and gooey cheddar cheese, all topped with fresh chives for a burst of flavor. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup is sure to become a favorite. Easy to prepare and full of comforting goodness, it’s the ultimate soul-soothing meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
- 4 medium Russet potatoes (about 2 lbs), peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 6 slices bacon, diced
- 1 cup shredded cheddar cheese
- ¼ cup fresh chives, chopped
- Salt and pepper to taste
Instructions
- Wash and dice the Russet potatoes.
- In a large pot over medium heat, cook the diced bacon until crispy (5-7 minutes). Remove bacon and drain on paper towels, leaving drippings in the pot.
- Sauté chopped onions in the bacon drippings until translucent (about 3 minutes), then add minced garlic and cook for an additional minute.
- Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender (15-20 minutes).
- Blend the mixture using an immersion blender or regular blender until smooth, leaving some chunks for texture if desired.
- Stir in heavy cream and season with salt and pepper; warm through on low heat before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
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