A comforting and hearty dish, Loaded Baked Potato Soup is perfect for chilly days. This creamy and flavorful soup is packed with all the classic baked potato toppings, making it a family favorite.
Why You’ll Love This Recipe
- Comfort Food at Its Best: This rich and creamy soup is like a warm hug on a cold day.
- Easy to Make: Straightforward steps ensure even beginners can whip this up.
- Customizable Toppings: Personalize with your favorite baked potato toppings.
- Meal Prep Friendly: Make ahead and enjoy throughout the week.
- Crowd Pleaser: Ideal for family dinners or gatherings.
Ingredients
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 4 green onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
Optional Toppings:
- Additional shredded cheddar cheese
- Chopped green onions
- Crumbled bacon
- Sour cream
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Cook Potatoes
- Combine the diced potatoes and chicken broth in a large pot. Bring to a boil, reduce heat to medium-low, and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend Potatoes
- Partially blend the cooked potatoes using a potato masher or immersion blender, leaving some chunks for texture.
- Make Roux
- Melt butter in a saucepan over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Stir in the flour and cook for 1-2 minutes, until light golden brown.
- Thicken Soup
- Gradually whisk milk and heavy cream into the roux, stirring constantly until thickened.
- Combine Soup and Roux
- Pour the thickened roux into the pot with the potatoes. Stir well to combine.
- Add Sour Cream and Cheese
- Mix in sour cream, shredded cheddar cheese, and dried thyme. Stir until the cheese melts and the soup is creamy.
- Season and Simmer
- Add salt and pepper to taste. Let the soup simmer on low for 10-15 minutes to blend flavors.
- Serve
- Ladle soup into bowls and garnish with crumbled bacon, chopped green onions, and your preferred toppings.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour
- Servings: 6
Variations
- Vegetarian: Replace chicken broth with vegetable broth and omit bacon. Add smoked paprika for a smoky flavor.
- Spicy Twist: Stir in a pinch of cayenne pepper or top with jalapeños.
- Loaded Veggies: Include cooked broccoli or corn for added texture.
- Cheese Swap: Use a mix of cheeses like Monterey Jack or Gouda for a different flavor profile.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a pot over low heat, stirring occasionally, or in the microwave in short intervals. Add a splash of milk or broth to restore creaminess if needed.
FAQs
1. Can I use sweet potatoes instead of russet potatoes?
Yes, sweet potatoes work well and add a slightly sweet flavor to the soup.
2. How can I make this gluten-free?
Replace all-purpose flour with a gluten-free flour blend or cornstarch.
3. Can I freeze this soup?
Cream-based soups may separate when frozen, but you can freeze it for up to 2 months. Reheat slowly and whisk to restore consistency.
4. What can I use instead of heavy cream?
Half-and-half or additional milk can be used, but the soup may be slightly less creamy.
5. Is this recipe keto-friendly?
To make it keto-friendly, use cauliflower instead of potatoes and almond flour for the roux.
6. Can I add meat other than bacon?
Yes, cooked chicken or ham makes a great addition.
7. How do I thicken the soup without flour?
Use mashed potatoes or blend more of the soup for natural thickening.
8. What if I don’t have an immersion blender?
Mash the potatoes with a potato masher or transfer a portion to a regular blender.
9. Can I make this in a slow cooker?
Yes, cook on low for 6-8 hours or high for 3-4 hours, then mash or blend as desired.
10. How do I prevent the cheese from clumping?
Add the cheese gradually and stir constantly over low heat.
Conclusion
Loaded Baked Potato Soup is the ultimate comfort food, delivering a creamy, hearty, and flavorful meal that’s easy to customize. With its rich texture and endless topping options, it’s perfect for cozy nights and family gatherings. Try this recipe today and make it a staple in your kitchen!
Print
Loaded Baked Potato Soup
- Prep Time: 20min
- Cook Time: 40min
- Total Time: 1hour
- Yield: 6 servings 1x
- Category: soup
- Method: stovetop
- Cuisine: American
Description
Indulge in the ultimate comfort food with this creamy and hearty Loaded Baked Potato Soup. Packed with tender potatoes, cheddar cheese, crispy bacon, and sour cream, this easy recipe brings all the flavors of a loaded baked potato to your bowl. Perfect for cozy nights or family dinners, this soup is sure to become a household favorite.
Ingredients
- Main Ingredients:
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 4 green onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional Toppings:
- Additional shredded cheddar cheese
- Chopped green onions
- Crumbled bacon
- Sour cream
Instructions
- Cook Potatoes:
- Combine diced potatoes and chicken broth in a large pot. Boil, reduce to medium-low, and simmer for 15–20 minutes until potatoes are tender.
- Blend Potatoes:
- Partially blend the cooked potatoes in the pot using a masher or immersion blender, leaving chunks for texture.
- Make Roux:
- In a saucepan, melt butter over medium heat, cook garlic for 1 minute, then stir in flour. Cook for 1–2 minutes until golden brown.
- Thicken Soup:
- Gradually whisk in milk and heavy cream to the roux, stirring until thickened.
- Combine Soup and Roux:
- Add the roux mixture to the pot of potatoes and stir to combine.
- Add Sour Cream and Cheese:
- Stir in sour cream, cheddar cheese, and thyme. Mix until cheese is melted and soup is creamy.
- Season and Simmer:
- Season with salt and pepper. Simmer on low for 10–15 minutes.
- Serve:
- Garnish with bacon, green onions, or additional toppings as desired. Enjoy!
Notes
- To make it vegetarian, substitute chicken broth with vegetable broth and skip the bacon.
- Use Yukon gold potatoes for a creamier texture if preferred.
- For extra richness, top with a drizzle of truffle oil.
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