Loaded Baked Potato Soup: The Ultimate Comfort Food Recipe
Introduction to Loaded Baked Potato Soup
If you’re looking for a warm, hearty dish that feels like a hug in a bowl, look no further than loaded baked potato soup. This creamy, savory soup is packed with the comforting flavors of baked potatoes, crispy bacon, and melted cheese. It’s perfect for chilly days and is sure to please the whole family. Let’s dive into making this delightful dish!
A Personal Story Behind My Loaded Baked Potato Soup Journey
I remember the first time I tasted loaded baked potato soup at my grandmother’s kitchen table. The rich aroma filled the room as she ladled it into big, warm bowls, and I couldn’t wait to dig in. It became a family favorite, especially during the colder months. Every time I make this soup, I’m reminded of those cozy family gatherings, and I love sharing this recipe with others, hoping to create similar memories.
What Makes This Loaded Baked Potato Soup Recipe Special?
This loaded baked potato soup stands out for its creamy texture and a perfect balance of flavors. The combination of russet potatoes, crispy beef bacon, and sharp cheddar cheese creates a comforting and satisfying meal. The addition of sour cream adds a tangy creaminess that elevates the dish, while chives provide a fresh finish. Plus, it’s easy to make and can be tailored to your preferences, making it a versatile recipe for any occasion.
The Full Loaded Baked Potato Soup Recipe
Ingredients
- 4 large russet potatoes (about 2 lbs)
- 3/4 teaspoon salt
- 6 slices thick-cut beef bacon
- 1 large yellow onion
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup flour
- 3 1/2 cups chicken broth
- 2 cups half and half
- 3/4 cup sour cream
- 1/2 teaspoon pepper
- 2 cups shredded cheddar cheese
- 1/8 cup chives, finely diced
Instructions
- Cut the beef bacon into 1-inch squares. Cook in a large pot over low heat until crispy, which should take about 8-10 minutes. Remove the bacon and set aside, leaving 2 tablespoons of drippings in the pot for flavor.
- While the bacon is cooking, peel and cube the russet potatoes. Boil them in a stockpot with 1 inch of water and the salt for about 20 minutes until very tender. Drain and gently mash the potatoes, then set aside.
- Add the diced onion to the pot with the bacon drippings. Cook until softened, about 5 minutes. Then add the minced garlic and butter, cooking for an additional minute until fragrant.
- Whisk in the flour, cooking for 1 minute to remove the raw flour taste. This creates a roux that will help thicken your soup.
- Pour in the chicken broth, making sure to scrape any delicious bacon bits from the bottom of the pot for extra flavor. Slowly add the half and half, bringing the mixture to a boil, then reduce the heat to a simmer.
- Stir in the mashed potatoes, sour cream, and pepper. For an extra smooth consistency, you can blend the soup with an immersion blender or in batches in a regular blender. Just be careful not to burn yourself!
- Gradually add the shredded cheddar cheese, stirring until melted and combined. Ensure the soup isn’t too hot, or the cheese won’t melt smoothly. The soup will thicken as it cools.
- Garnish with chives and crispy bacon before serving. Enjoy this delicious soup with crusty bread or a fresh salad for a complete meal!
Serving Suggestions and Variations for Loaded Baked Potato Soup
This loaded baked potato soup is delicious on its own, but you can elevate your serving options by:
- Serving it with crusty bread or warm dinner rolls for dipping.
- Adding extra toppings such as green onions, diced tomatoes, or jalapeños for a spicy kick.
- Pairing it with a simple side salad for a balanced meal.
- For those who prefer a vegetarian option, omit the beef bacon and use vegetable broth instead of chicken broth.
Frequently Asked Questions About Loaded Baked Potato Soup
Can I make this soup ahead of time? Yes! This soup can be made ahead and stored in the refrigerator for up to 3 days. Just reheat it gently on the stove.
Can I freeze loaded baked potato soup? It’s best to freeze the soup without the cheese added. Once thawed, you can reheat and add the cheese just before serving.
Is there a substitute for half and half? You can use a mix of whole milk and heavy cream if you don’t have half and half on hand.
What can I use instead of bacon? You can use turkey bacon or omit it entirely for a vegetarian version. Just remember to adjust the broth accordingly!
Recipe Stats
Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Calories per Serving: 450
Servings: 6
Loaded Baked Potato Soup
Ingredients
Main Ingredients
- 4 large russet potatoes about 2 lbs
- 0.75 teaspoon salt
- 6 slices thick-cut beef bacon
- 1 large yellow onion
- 3 cloves garlic, minced
- 2 tablespoons butter
- 0.25 cup flour
- 3.5 cups chicken broth
- 2 cups half and half
- 0.75 cup sour cream
- 0.5 teaspoon pepper
- 2 cups shredded cheddar cheese
- 0.125 cup chives, finely diced
Instructions
- Cut the beef bacon into 1-inch squares. Cook in a large pot over low heat until crispy, about 8-10 minutes. Remove and set aside, leaving 2 tablespoons of drippings in the pot.
- Peel and cube the russet potatoes. Boil in a stockpot with 1 inch of water and salt for about 20 minutes until very tender. Drain and mash gently. Set aside.
- Add diced onion to the pot with bacon drippings. Cook until softened, about 5 minutes. Add garlic and butter, cooking for an additional minute.
- Whisk in flour and cook for 1 minute to remove the raw flour taste.
- Pour in chicken broth, scraping any bacon bits from the bottom for flavor. Slowly add half and half, bring to a boil, then simmer.
- Stir in the mashed potatoes, sour cream, and pepper. Remove from heat. For a smoother consistency, blend with an immersion blender or in batches in a regular blender.
- Gradually add shredded cheese, stirring until combined. Ensure the soup isn't too hot, or the cheese won't melt smoothly. The soup will thicken as it cools.
- Garnish with chives and bacon before serving.