Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup Recipe: A Comforting and Flavor-Packed Delight!

If you’re craving a bowl of something warm, creamy, and absolutely satisfying, you’ve come to the right place. This Loaded Baked Potato Soup recipe brings together the comforting flavors of a classic baked potato with all your favorite toppings—cheese, bacon, sour cream, and green onions—into a velvety, hearty soup that will quickly become a family favorite. Stick around for the full recipe breakdown, from ingredients to presentation tips, and learn how to make this delicious meal at home. You won't want to miss this!

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What is Loaded Baked Potato Soup?

Loaded Baked Potato Soup is essentially a creamy potato-based soup inspired by the toppings of a loaded baked potato. This soup incorporates the key elements of a fully-loaded potato—bacon, cheddar cheese, green onions, and sour cream—while being hearty enough to serve as a full meal. It’s perfect for cold nights, family dinners, or even as a special dish to serve at gatherings.

Ingredients List for Loaded Baked Potato Soup

To make the best Loaded Baked Potato Soup, you'll need the following ingredients:

• 6 large russet potatoes: These are the base of the soup and provide that classic starchy potato flavor.
• 1 medium onion, diced: Adds depth to the flavor profile of the soup.
• 4 cloves garlic, minced: For a touch of aromatic richness.
• ½ cup butter: This creates a creamy, rich texture when combined with flour.
• ½ cup all-purpose flour: Helps thicken the soup for a velvety consistency.
• 4 cups chicken broth: Adds a savory base that balances the richness of the potatoes and dairy.
• 2 cups whole milk: Creaminess comes from the milk, giving the soup its smooth, luscious texture.
• 1 cup heavy cream: Extra creaminess to make this soup indulgent and comforting.
• 1 ½ cups shredded cheddar cheese: Adds a tangy, cheesy element that mirrors a classic baked potato.
• 1 cup cooked and crumbled bacon: Smoky and crispy, this is a key topping for the loaded potato experience.
• ½ cup sour cream: Provides a tangy contrast that elevates the flavors.
• Salt and pepper to taste: Essential seasonings to balance the flavors.
• ½ teaspoon smoked paprika: Adds a touch of smokiness to the overall flavor.
• 4 green onions, sliced: For garnishing and added freshness.
• Optional toppings: Chives, extra cheese, or even jalapeños for an extra kick.

Substitutions and Variations

If you’re looking to modify this recipe, here are some substitution options and variations to suit different tastes and dietary preferences:

• Vegetarian Option: Substitute chicken broth with vegetable broth and omit the bacon. You can add smoked paprika for a slightly smoky flavor to make up for the absence of bacon.
• Dairy-Free Version: Replace butter with olive oil or a dairy-free butter alternative, and use almond or coconut milk instead of whole milk and heavy cream. Use a dairy-free cheese for that cheesy flavor.
• Healthier Version: For a lighter version, you can swap out the heavy cream for low-fat milk and use turkey bacon or even omit the bacon entirely.
• Add Protein: For a heartier version, you can add cooked, shredded chicken or diced ham.
• Spicy Twist: Add some diced jalapeños or a pinch of cayenne pepper for a spicy kick.

Step-by-Step Cooking Instructions

Ready to get cooking? Follow these easy steps to make your Loaded Baked Potato Soup from scratch:

1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then prick them with a fork a few times. Bake them in the oven for about 45 minutes to an hour, or until they are fork-tender. Allow them to cool, then peel and roughly chop them.
2. Cook the Bacon: While the potatoes are baking, cook the bacon in a large skillet over medium heat until crispy. Once done, transfer the bacon to a plate lined with paper towels to drain. Crumble the bacon once it cools down.
3. Sauté Onions and Garlic: In a large pot, melt the butter over medium heat. Add the diced onions and sauté until they become translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
4. Make the Roux: Once the onions and garlic are ready, sprinkle the flour into the pot and stir constantly to create a roux. Cook for about 2 minutes, allowing the flour to cook out its raw taste.
5. Add Broth and Milk: Slowly whisk in the chicken broth, followed by the milk. Continue whisking to prevent lumps from forming. Bring the mixture to a simmer and let it thicken for about 5 minutes.
6. Add Potatoes: Stir in the chopped potatoes, heavy cream, and half of the shredded cheddar cheese. Use a potato masher to lightly mash the potatoes to your desired consistency—leaving some chunks for texture.
7. Simmer and Season: Let the soup simmer for another 10-15 minutes, stirring occasionally. Add salt, pepper, and smoked paprika to taste.
8. Finish with Toppings: Stir in half of the crumbled bacon, reserving the rest for garnish. Remove the soup from heat and stir in the sour cream.
9. Serve: Ladle the soup into bowls and top with the remaining cheddar cheese, crumbled bacon, and sliced green onions. Add any other optional toppings as desired.

How to Cook Loaded Baked Potato Soup: A Step-by-Step Guide

Cooking this Loaded Baked Potato Soup is simpler than it looks. Here’s a quick breakdown:

1. Bake Potatoes: Ensure they are tender before chopping.
2. Cook Bacon: Drain the fat and crumble for topping.
3. Sauté Aromatics: Onions and garlic are the base for flavor.
4. Create Roux: Flour and butter thicken the soup.
5. Add Liquid and Potatoes: Combine milk, broth, and potatoes to form the base.
6. Mash and Season: Adjust the soup’s texture to your liking with a potato masher, and season with smoked paprika, salt, and pepper.
7. Finish and Garnish: Stir in sour cream and add all the delicious toppings.

Common Mistakes to Avoid

• Not Baking Potatoes Fully: Make sure the potatoes are fully cooked so they’re soft enough to mash.
• Skipping the Roux Step: If you don’t properly cook the roux, your soup may not thicken properly.
• Lumpy Soup: Avoid lumps by whisking your flour, milk, and broth mixture thoroughly.
• Overcooking Bacon: Keep an eye on your bacon to prevent burning; it should be crispy but not blackened.

Serving and Presentation Tips

Presentation is key when serving this hearty soup. Follow these tips for serving and garnishing Loaded Baked Potato Soup:

1. Bowl Style: Use deep soup bowls to serve this dish, as it helps keep the soup warm.
2. Garnishing: Pile on the toppings in the center of the bowl—shredded cheese, crumbled bacon, and green onions. A small dollop of sour cream in the middle can add a nice finishing touch.
3. Side Accompaniments: Serve with crusty bread or garlic bread for dipping. You can also pair it with a side salad for a balanced meal.

How to Serve Loaded Baked Potato Soup

• Perfect for Parties: Serve it in bread bowls for an extra special touch at gatherings.
• Family Dinners: Serve it in smaller bowls for a first course, or large bowls for a main meal.
• Meal Prep: This soup is easy to prepare ahead of time and reheats beautifully, making it a great option for meal prep.

Presentation Ideas for Loaded Baked Potato Soup

1. Bread Bowls: Hollow out a small loaf of bread and ladle the soup inside for a rustic presentation.
2. Cheese Grater Garnish: Use a fine cheese grater to create a mound of freshly grated cheddar on top for a gourmet look.
3. Chive and Sour Cream Swirl: Add a swirl of sour cream and sprinkle chopped chives on top for a simple yet elegant finish.

Loaded Baked Potato Soup Recipe Tips

• Pre-Cook Ingredients: To save time, you can cook the bacon and bake the potatoes the day before.
• Mash for Texture: If you prefer a chunkier soup, leave more potato chunks intact.
• Reheating: If the soup thickens too much after cooling, add a splash of milk or broth to thin it out when reheating.

Frequently Asked Questions (FAQs)

1. Can I freeze Loaded Baked Potato Soup? Yes, you can freeze this soup! However, keep in mind that soups with dairy can sometimes change texture when frozen. Freeze the soup without the sour cream, and add it in after reheating.
2. How long does Loaded Baked Potato Soup last? Stored in an airtight container, this soup will last 3-4 days in the refrigerator.
3. Can I make this soup in advance? Absolutely! In fact, it often tastes even better the next day as the flavors meld together. Just reheat it slowly over low heat.
4. What kind of potatoes should I use? Russet potatoes are ideal because they are starchy and yield a creamy texture.

Conclusion

Loaded Baked Potato Soup is the perfect comfort food, combining the warmth and creaminess of a traditional potato soup with all the indulgent toppings of a loaded baked potato. Whether you're serving it at a family dinner or meal prepping for the week, this recipe is a must-try for anyone who loves hearty, flavorful dishes. Don't forget to experiment with toppings and variations to make it your own!

Now, go ahead and give this recipe a try—your taste buds will thank you!

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