The aroma of loaded baked potato soup wafts through the kitchen, wrapping you in warm, creamy bliss. Imagine diving into a bowl filled with luscious potatoes, crispy bacon bits, and a sprinkle of chives, all swimming in a velvety broth that feels like a hug in a mug. It’s comfort food at its finest, perfect for chilly evenings or when you just need a little extra love.
As I ladle this comforting goodness into bowls, I can’t help but reminisce about the family gatherings where this soup stole the show. Picture my cousin Sarah, who claims she can’t cook to save her life, somehow managing to whip up this masterpiece and basking in everyone’s compliments. It’s moments like these that make loaded baked potato soup not just a recipe but a cherished memory.
Why You'll Love This Recipe
- This loaded baked potato soup is quick and easy to prepare, making weeknight dinners stress-free
- The rich flavor profile combines creamy potatoes with savory toppings for an irresistible experience
- Its inviting presentation makes it perfect for special occasions or cozy family nights
- Plus, it’s versatile enough to adapt based on your favorite toppings and ingredients
Remember that one time when Grandma made this soup? Everyone swooned over it, and we finished every last drop!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Russet Potatoes: Choose firm potatoes for the best texture; they’ll break down nicely when cooked.
Butter: Adds richness and depth; don’t skimp on quality here for maximum flavor.
Onion: A medium yellow onion works wonders; chop it finely to release its sweet aroma.
Garlic: Fresh garlic cloves are essential for that aromatic kick; use 3-4 cloves depending on taste.
Chicken Broth: Opt for low-sodium broth to control saltiness while enhancing flavor.
Heavy Cream: For that luxurious creaminess; half-and-half can substitute if you prefer lighter options.
Bacon Bits: Crispy bacon adds crunch; feel free to use turkey bacon for a healthier twist.
Chives or Green Onions: Fresh herbs add brightness; slice them thinly for garnish at serving time.
Shredded Cheese (Cheddar): The crowning glory of this soup; sprinkle generously before serving for extra cheesiness.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preparation phase: Gather your supplies and get ready to whip up something amazing! Start by washing your russet potatoes thoroughly under cold water until they’re squeaky clean. You want them free of dirt because no one likes crunchy surprises in their soup.
Cook those potatoes: Dice the washed potatoes into bite-sized cubes and set them aside. In a large pot or Dutch oven over medium heat, melt butter until it bubbles invitingly. Add the diced onions and sauté until they’re translucent and fragrant—about 5 minutes.
Bring on the garlic: Once your onions are perfectly soft, toss in minced garlic and continue cooking for another minute until everything smells heavenly. Stir in the diced potatoes gently so they mix well with those aromatic veggies.
Let’s add some broth: Pour in your chicken broth until it covers the potatoes completely. Raise the heat to bring everything to a boil before lowering it again to simmer gently. Cook until those potatoes are tender—around 15-20 minutes will do!
Creamy magic time: When your potatoes are fork-tender, stir in heavy cream slowly while keeping an eye on that beautiful texture you’re creating. Feel free to mash some of the potato chunks slightly for added creaminess.
Finishing touches: Stir in crispy bacon bits and season with salt and pepper according to taste. Ladle your luscious loaded baked potato soup into bowls, topping each serving with shredded cheddar cheese and fresh chives or green onions for color.
Now enjoy every spoonful of this comforting delight! Whether you’re sharing it with family or savoring it solo while binge-watching your favorite show, this loaded baked potato soup is sure to hit the spot!
You Must Know
- This loaded baked potato soup is a comforting hug in a bowl
- Creamy, cheesy, and topped with crispy bacon, it’s perfect for chilly nights
- The blend of flavors and textures will make your taste buds dance while keeping you warm and satisfied
Perfecting the Cooking Process
Start by cooking the bacon until crispy, then sauté onions and garlic in the drippings. Next, add diced potatoes and broth, simmer until tender, and finish with cream and cheese for that ultimate richness.
Add Your Touch
Feel free to swap out regular potatoes for sweet potatoes for a healthier twist. You can also add different cheeses like Gruyère or sprinkle fresh herbs on top for extra flavor.
Storing & Reheating
Store any leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of milk if it thickens too much.
Chef's Helpful Tips
- Use starchy potatoes like Russets for the best creamy texture
- Don’t skip sautéing the onions; it enhances flavor immensely
- A dash of hot sauce can elevate this dish to new heights!
Creating this loaded baked potato soup reminded me of family gatherings where everyone would gather around the table, sharing laughter and stories. My cousin once declared it “life-changing,” which still brings a smile to my face!
FAQ
Can I use leftover baked potatoes in the soup?
Absolutely! Just chop them up and add them during the last few minutes of cooking.
How can I make this soup vegetarian?
Skip the bacon and use vegetable broth instead of chicken broth for a delicious vegetarian version.
Can I freeze loaded baked potato soup?
Yes, freeze it in portions. Just remember to leave out dairy before freezing for best results.
Loaded Baked Potato Soup
Loaded Baked Potato Soup is the ultimate comfort food, delivering a rich and creamy experience that warms your soul. With every spoonful, you’ll enjoy tender russet potatoes, crispy bacon bits, and a sprinkle of fresh chives in a velvety broth. Perfect for chilly evenings or family gatherings, this soup is easy to prepare and customizable with your favorite toppings. Gather around the table for a meal that brings back cherished memories and creates new ones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 medium russet potatoes (about 2 lbs), peeled and diced
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup crispy bacon bits (or turkey bacon)
- ¼ cup fresh chives or green onions, sliced for garnish
- 1 cup shredded cheddar cheese
Instructions
- Wash and peel the russet potatoes. Dice them into bite-sized cubes.
- In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add diced potatoes to the pot and pour in the chicken broth until it covers the potatoes completely. Bring to a boil, then reduce heat to simmer for about 15-20 minutes or until potatoes are tender.
- Once tender, slowly stir in heavy cream, mashing some potato chunks for extra creaminess.
- Mix in crispy bacon bits and season with salt and pepper to taste. Serve hot, topped with shredded cheddar cheese and fresh chives.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
Leave a Comment