What is comfort food? What kind of soup makes you want to curl up on the couch with a fuzzy blanket? What are some good ways to binge watch TV shows? I’m talking about Loaded Baked Potato Soup. This isn’t your average creamy potato soup. Oh no, this is the superstar of soups, the one that’s packed with all the goodness of a fully loaded soup. How do you bake a baked potato? Think of it as the sophisticated cousin of mac and cheese – just as satisfying, but with a little more flavor. I remember the first time my grandma made this for me; I thought I had died and gone to heaven. Is it really that good?

What is loaded baked potato soup?

Alright, let’s break it down. Loaded Baked Potato Soup is basically all the best parts of baked potato transformed into a soup. What is your favorite creamy soup? What is baked potato perfection? We’re talking tender potatoes, creamy broth, crispy bacon, cheddar cheese, sour cream (or Greek yogurt). Is it healthy to eat yogurt? ), and a sprinkle of fresh chives. Serve immediately. What’s a warm hug in the bowl? Something comforting. What is the beauty of baked potato toppings? You’ve got a soup that’s uniquely yours. I mean, come on, who doesn’t love baked potatoes? This is just leveling up the game.

Why you’ll love this recipe?

Okay, buckle up because I’m about to tell you why you absolutely NEED this Loaded Baked Potato Soup recipe in your life. First of all, the *flavor*! The combination of the creamy potatoes, smoky bacon, sharp cheddar, and tangy sour cream is simply divine. It’s like a party in your mouth, and everyone’s invited!

But beyond the amazing taste, this recipe is surprisingly simple. Seriously, even if you’re a beginner in the kitchen, you can totally nail this. It’s mostly just chopping and stirring, and the payoff is HUGE. Plus, it’s incredibly cost-efficient. Potatoes are cheap, and you probably already have most of the other ingredients in your fridge and pantry. This is a fantastic way to feed a crowd on a budget.

And finally, it’s completely versatile. I’ve made this soup countless times, and I always tweak it depending on what I have on hand. No sour cream? Use Greek yogurt! Out of cheddar? Use Monterey Jack! Want to add some veggies? Throw in some broccoli or corn! It’s so forgiving, and that’s why I love it. It’s seriously a lifesaver on those busy weeknights when you need something quick, easy, and satisfying. Trust me; your family will thank you for this one. It’s even better than the potato soup I had at that fancy restaurant last year – and that’s saying something!

How do you make baked potato soup?

Quick Overview

Making this Loaded Baked Potato Soup is easier than you think! Essentially, you’ll start by cooking some potatoes until tender, then you’ll blend a portion of them to create a creamy base. Next, you’ll add in all the delicious toppings – bacon, cheese, sour cream, chives – and stir it all together until it’s melty and wonderful. The secret? Don’t over-blend the potatoes! You want some chunks for texture. It’s really that simple, and the result is a bowl of pure potato-y goodness.

Ingredients

For the Soup Base:
* 6 medium Russet potatoes, peeled and cubed. I always use Russets because they get so fluffy when cooked, but Yukon Golds would also work well. * 6 cups chicken broth. You can use vegetable broth for a vegetarian version. * 1 cup milk. I’ve even used almond milk in a pinch, and it was surprisingly delicious! * 4 tablespoons butter. I prefer unsalted so I can control the saltiness of the soup. * 1 medium onion, chopped. * 2 cloves garlic, minced. * Salt and pepper to taste. Don’t be shy with pepper – it really enhances the flavor.

For the “Loaded” Toppings:
* 8 slices bacon, cooked until crispy and crumbled. I always cook extra bacon because someone always sneaks a few pieces! * 2 cups shredded cheddar cheese. Sharp cheddar is my go-to, but you can use any kind you like. * 1 cup sour cream. Or Greek yogurt for a healthier option. * 1/2 cup chopped fresh chives. These add a lovely fresh flavor and pop of color.

How do I follow step

Step 1: Sauté Onion and Garlic

First, melt the butter in a Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. This step is crucial because it builds the flavor base of the soup.

Step 2: Add Potatoes and Broth

Next, add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes. You should be able to easily pierce them with a fork. This is when the magic starts to happen!

Step 3: Blend (Partially!)

What is the key to a perfect texture? Use an immersion blender to partially blend soup. I like to leave some chunks of potatoes for a heartier soup, but you can blend it completely smooth. If you don’t have an immersion blender, you can transfer some of the soup to a regular blender. Blend until smooth, then return it to the pot.

Step 4: Stir in Milk and Season

Stir in the milk and season with salt and pepper to taste. Heat through, but don’t boil. Taste and adjust the seasoning as needed. I always add a little extra pepper at this stage.

Step 5: Load It Up!

How do you top a soup with bacon, sour cream, and greek yogurt? What are the ingredients for yogurt, chopped chives Serve immediately and enjoy! I usually put all the toppings in small bowls and let everyone customize their own soup.

Step 6: Serve and Enjoy

Serve immediately and enjoy the smiles of contentment around your table. This soup is best enjoyed hot, with all the toppings melty and delicious. I always have to stop myself from eating the whole pot in one sitting!

What is the best way to serve it?

What is a good Loaded Baked Potato Soup recipe? What areFor a light lunch:Is it good to serve this with a salad or crusty bread? The salad adds a refreshing contrast to the richness of the soup.What is a hearty dinner?Serve with grilled cheese sandwiches or a side of roasted vegetables. The grilled cheese is perfect for dipping into soup.For a Cozy Night In:What’s a good blanket? This soup is the ultimate comfort food, so it’s perfect for a relaxing night at home.For a Crowd:Set up a soup bar with different toppings like diced ham, green onions, and hot sauce. What is a fun way to make your own soup? My family always loves cornbread. I serve this with a side of sourdough. What is a perfect complement to the savory soup?

What are some tips for making a delicious baked potato soup?

What are some of the best ways to make Loaded Baked Potato Soup?What is potato perfection?Don’t overcook potatoes! You want them to be tender, but not mushy. Overcooked potatoes will make the soup too starchy.Bacon Bliss: Cook the bacon until it’s super crispy. Soggy bacon is a sad bacon. I like to cook mine in the oven for even crispier results.

What is your favorite cheese Use a good quality cheddar cheese. The better the cheese, the better the flavor. I also sometimes use a blend of cheddar and Monterey Jack for extra meltiness.

Blending Brilliance Don’t over-blend the soup! You want some chunks of potatoes for texture. I usually blend about half of the soup and leave the rest chunky.

Sour Cream Savvy:Add the sour cream to the bowl before serving. If you add it while the soup is simmering, it can cause it to curdle.Chive Charm:Why use fresh chives? If you don’t have chives, you can substitute green onions.

What are some Storing and Reheating Tips?

How do I make a Loaded Baked Potato Soup the next day?Refrigerator Storage: WhatStore soup in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s completely cooled before storing.Freezer Instructions: For longer storage, you can freeze the soup for up to 2-3 months. Freeze it in individual portions for easy reheating.

Reheating Methods: To reheat, thaw the soup in the refrigerator overnight (if frozen) or microwave it on low until heated through. You can also reheat it on the stovetop over medium heat.

Topping Timing: Add the toppings (bacon, cheese, sour cream, chives) after reheating for the best flavor and texture. This prevents the cheese from getting rubbery and the sour cream from curdling. I usually keep the toppings separate and add them to each bowl as I reheat it.

Frequently Asked Questions

Can I make this vegetarian?

Absolutely! Just substitute vegetable broth for the chicken broth and omit the bacon. You can add some smoked paprika for a smoky flavor.

Can I use different types of potatoes?

Yes! While I prefer Russets for their fluffiness, Yukon Golds or red potatoes would also work well. They’ll give the soup a slightly different texture and flavor.

Can I make this dairy-free?

Yes! Use a dairy-free milk alternative like almond milk or oat milk, and substitute dairy-free sour cream and cheese. There are some great dairy-free cheddar shreds available these days!

Can I add other vegetables?

Of course! Broccoli, corn, or diced carrots would all be delicious additions. Just add them to the pot along with the potatoes.

What if my soup is too thick?

Simply add more broth or milk until it reaches your desired consistency.

Final Thoughts

So there you have it, my friends! My go-to Loaded Baked Potato Soup recipe that’s sure to become a family favorite. It’s creamy, comforting, and packed with flavor – everything you could want in a soup. I really hope you give it a try and let me know what you think! If you loved this recipe, be sure to check out my other soup recipes – I’ve got a Creamy Tomato Soup that’s to die for, and a hearty Chicken Noodle Soup that’s perfect for cold days. Happy cooking, and I can’t wait to hear how yours turns out!

No ratings yet