Loaded Baked Potato Soup
Alright, grab a spoon, because you’re about to fall in love with this Loaded Baked Potato Soup.
It’s like the comfort of a baked potato, but better, because it’s in soup form, and who doesn’t want that?
Creamy, cheesy, bacon-y goodness all in one bowl. So, are you up to making this soup? Let’s get cooking!
How to Make Loaded Baked Potato Soup
Step 1: Gather Your Ingredients
Before we start cooking, let’s make sure you’ve got everything you need. Here’s the lineup:
- 4 large russet potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk (or half-and-half for extra creaminess)
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese (plus extra for topping)
- 1/2 cup cooked and crumbled bacon (about 4-5 strips)
- 2 green onions, chopped
- Salt and pepper to taste
Step 2: Cook the Potatoes
Start by putting the peeled and cubed potatoes into a large pot. Fill it with water just to cover the potatoes, add a pinch of salt, and bring to a boil.
Let it simmer for about 10-12 minutes, or until the potatoes are nice and tender.
You should be able to easily pierce them with a fork. Once done, drain them, but don’t put the water, keep it nearby to help adjust the soup’s thickness later.
Step 3: Sauté the Onions and Garlic
While your potatoes are boiling, grab another pot (a big one) and melt the butter over medium heat.
Add your chopped onion and sauté until it’s soft and fragrant, about 3-4 minutes.
Then, throw in the minced garlic and cook for another 30 seconds, just until the garlic smells heavenly. The whole kitchen will smell amazing, trust me.
Step 4: Make the Roux
Here comes the creamy magic time: once the onions and garlic are ready, add the flour to the butter and whisk it all together.
Keep whisking for about 2 minutes, until it forms a smooth, bubbly mixture. This is your roux, basically the base that’s going to give this soup that velvety texture. Don’t skip this step!
Step 5: Add the Broth and Milk
Slowly put in the chicken broth while whisking. Stir it constantly to keep things smooth.
Once it’s all combined, add the milk (or half-and-half if you’re feeling extra indulgent).
Bring this to a gentle simmer, and let it thicken for about 5 minutes. The sauce should coat the back of a spoon. If it’s a bit too thick, just add a splash of the potato water you set aside.
Step 6: Mash the Potatoes
Now, it’s time to bring those tender potatoes into the mix! Add them to the pot and use a potato masher or a fork to mash them to your desired consistency. Some people like their soup chunky with bits of potato, others prefer it a little smoother. The choice is yours!
Step 7: Add the Creaminess
Now, add the sour cream and shredded cheddar cheese into the pot. Stir until everything’s melted and creamy, and the soup is looking like the comforting bowl of heaven. Season with salt and pepper to taste.
Step 8: Stir in the Bacon and Green Onions
This is where you get to make it “loaded”, fold in the crumbled bacon and chopped green onions. You’re basically adding all the things you love about a baked potato into this soup. It’s going to be incredible.
Step 9: Serve and Enjoy!
Now that everything is cooked and combined, it’s time to serve! Ladle this warm, cheesy, potato-filled goodness into bowls.
Serve with extra shredded cheese, more bacon bits, and a sprinkle of green onions. Maybe even a little more sour cream if you’re feeling cheeky. And, of course, a side of crispy bread never hurt anyone.
Common Mistakes to Avoid
🚫 Not mashing the potatoes enough
Some people like big chunks in their soup, but if you want a smoother, creamier texture, don’t skip the mashing. Get in there and mash those potatoes!
🚫 Using low-fat milk
Trust me, whole milk or half-and-half is the way to go for creamy comfort. Low-fat just won’t give you that dreamy texture.
🚫 Not seasoning enough
Don’t be shy with the salt and pepper. Potatoes soak up a lot of flavor, so make sure you’re seasoning it generously as you go.
🚫 Adding the cheese too early
If you throw the cheese in while the soup is boiling, it can get a little stringy. Wait until after you’ve added the milk and everything is simmering.
🚫 Overcooking the bacon
Bacon’s best when it’s crispy. If you overcook it, you’ll lose that awesome crunch. Cook it until it’s crispy, and then crumble it over the soup at the end.
Recipe Best Tips
⑴ Make it a little spicy: For a bit of heat, add some chopped jalapeños or a dash of cayenne pepper. It pairs perfectly with the creaminess of the soup.
⑵ Use pre-cooked bacon: If you’re in a rush, use store-bought pre-cooked bacon. It’s a great time-saver and still adds plenty of flavor.
⑶ Make it even cheesier: If you’re a cheese lover (and I mean, who isn’t?), add a mix of different cheeses like gouda or mozzarella for extra meltiness.
⑷ Garnish with crispy onions: For a fun, crispy serving, add some fried onions on top for that extra crunch. It adds texture and a savory taste.
⑸ Double the recipe: This soup freezes well, so make a big batch and enjoy it all week long, or save some for later. Trust me, you’ll want leftovers!
Serving Suggestions
This Loaded Baked Potato Soup is rich and filling, so it’s perfect as a meal on its own. But if you’re looking to add a side, here are a few ideas:
- Garlic bread: Because who doesn’t love buttery, garlicky bread to dip into soup?
- A side salad: Something light and crisp to balance out the creamy soup. A Caesar salad or a simple green salad with a tangy vinaigrette would work wonders.
- Crusty rolls: If you’re serving this for the family or a group, grab some warm, crusty rolls to round out the meal.
Storage and Freezing
① Storing
If you have leftovers, you can store the soup in an airtight container in the fridge for 3-4 days. Just reheat gently on the stove and maybe add a little extra milk if it’s thickened up too much.
② Freezing
This soup freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container. It will last up to 3 months.
To reheat, just thaw it overnight in the fridge and warm it up on the stove. You might need to add a splash of milk or broth to loosen it up a bit.
Frequently Asked Questions (FAQs)
Q: Can I make this soup ahead of time?
A: Absolutely! In fact, it’s one of those soups that actually gets better after a day or two. You can make it the night before and let the flavors meld together.
Q: Can I use sweet potatoes instead of regular potatoes?
A: You totally can! Sweet potatoes will give the soup a slightly different flavor but still delicious. Just keep in mind that the texture will be a little different.
Q: Is there a way to make this soup vegetarian?
A: Yes! Simply swap the chicken broth for vegetable broth, and leave out the bacon. You could add in some roasted veggies or extra cheese for flavor.
Q: Can I use skim milk instead of whole milk?
A: You can, but the soup won’t be as rich and creamy. If you’re looking for a lighter version, skim milk is fine, but the flavor and texture won’t be as indulgent.
Q: How do I make this soup spicy?
A: Add some diced jalapeños, a sprinkle of red pepper flakes, or even a dash of hot sauce. It’ll add a nice taste!
Q: Can I use sour cream substitutes?
A: You can try using Greek yogurt if you want a healthier option. It’ll give you the same tangy flavor and a creamy texture.
Q: Can I make this soup in a slow cooker?
A: Yes! Cook the potatoes in the slow cooker, then mash them, and add the other ingredients. You’ll still get that creamy, comforting soup without standing over the stove.
Conclusion
Loaded Baked Potato Soup is like a warm hug in a bowl. It’s easy to make, comforting, and perfect for any chilly day.
I’d love to hear how yours turns out, drop a comment below with your twist on this dish!
You Might Also Want To Try
- Overnight Oats Recipe With Peanut Butter
- Delicious Chocolate Cake Recipe
- Breakfast Casserole With Hashbrowns
⤵⬇
Loaded Baked Potato Soup
Ingredients
Ingredients
- 4 large russet potatoes peeled and cubed
- 1 medium onion chopped
- 3 cloves garlic minced
- 1/4 cup butter
- 1/4 cup flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk or half-and-half
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup crumbled bacon
- 2 green onions chopped
- Salt and pepper to taste
Instructions
Step 2: Cook the Potatoes
- Start by putting the peeled and cubed potatoes into a large pot. Fill it with water just to cover the potatoes, add a pinch of salt, and bring to a boil.
- Let it simmer for about 10-12 minutes, or until the potatoes are nice and tender.
- You should be able to easily pierce them with a fork. Once done, drain them, but don't put the water, keep it nearby to help adjust the soup’s thickness later.
Step 3: Sauté the Onions and Garlic
- While your potatoes are boiling, grab another pot (a big one) and melt the butter over medium heat.
- Add your chopped onion and sauté until it’s soft and fragrant, about 3-4 minutes.
- Then, throw in the minced garlic and cook for another 30 seconds, just until the garlic smells heavenly. The whole kitchen will smell amazing, trust me.
Step 4: Make the Roux
- Here comes the creamy magic time: once the onions and garlic are ready, add the flour to the butter and whisk it all together.
- Keep whisking for about 2 minutes, until it forms a smooth, bubbly mixture. This is your roux, basically the base that’s going to give this soup that velvety texture. Don’t skip this step!
Step 5: Add the Broth and Milk
- Slowly put in the chicken broth while whisking. Stir it constantly to keep things smooth.
- Once it’s all combined, add the milk (or half-and-half if you’re feeling extra indulgent).
- Bring this to a gentle simmer, and let it thicken for about 5 minutes. The sauce should coat the back of a spoon. If it’s a bit too thick, just add a splash of the potato water you set aside.
Step 6: Mash the Potatoes
- Now, it’s time to bring those tender potatoes into the mix! Add them to the pot and use a potato masher or a fork to mash them to your desired consistency. Some people like their soup chunky with bits of potato, others prefer it a little smoother. The choice is yours!
Step 7: Add the Creaminess
- Now, add the sour cream and shredded cheddar cheese into the pot. Stir until everything’s melted and creamy, and the soup is looking like the comforting bowl of heaven. Season with salt and pepper to taste.
Step 8: Stir in the Bacon and Green Onions
- This is where you get to make it “loaded”, fold in the crumbled bacon and chopped green onions. You’re basically adding all the things you love about a baked potato into this soup. It’s going to be incredible.
Step 9: Serve and Enjoy!
- Now that everything is cooked and combined, it’s time to serve! Ladle this warm, cheesy, potato-filled goodness into bowls.
- Serve with extra shredded cheese, more bacon bits, and a sprinkle of green onions. Maybe even a little more sour cream if you’re feeling cheeky. And, of course, a side of crispy bread never hurt anyone.
Notes
- For a healthier version, use Greek yogurt instead of sour cream.
- Make it even cheesier by adding extra cheddar or a mix of cheeses!
- This soup keeps well in the fridge and can be frozen for later enjoyment.
