Loaded Baked Potato Soup brings the flavors of a classic baked potato into a rich and creamy soup. Packed with tender potatoes, savory bacon, and gooey cheese, this dish is the ultimate comfort food. It’s perfect for chilly days or whenever you’re craving something warm and hearty. Easy to make and customizable, this soup is sure to become a family favorite!
Ingredients
For the Soup:
- 4 large russet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1/2 cup milk
- Salt and pepper to taste
For the Toppings:
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions or chives
Equipment
- Large pot or Dutch oven
- Potato masher or immersion blender
- Measuring cups and spoons
- Knife and cutting board
Instructions
- Cook the Potatoes:
Heat olive oil in a large pot over medium heat. Add the diced potatoes and cook for about 5 minutes, stirring occasionally. Add the diced onion and garlic and cook for another 2–3 minutes, until the onions are softened. - Add Liquids and Simmer:
Pour in the chicken broth, heavy cream, and milk. Stir to combine. Bring the mixture to a simmer and cook for 20–25 minutes, until the potatoes are tender and can be easily pierced with a fork. - Mash the Soup:
Once the potatoes are tender, use a potato masher or immersion blender to mash the soup until you reach your desired consistency. For a chunkier soup, mash just a little; for a creamier soup, blend it more thoroughly. - Season:
Taste the soup and season with salt and pepper as needed. - Serve:
Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and chopped green onions or chives.
Tips for Success
- For extra flavor, use a combination of chicken broth and vegetable broth.
- You can make the soup ahead of time and store it in the refrigerator for up to 3 days. Just reheat and top with fresh garnishes when ready to serve.
- For a richer flavor, use half-and-half instead of milk or add a little more cheese.
Loaded Baked Potato Soup is the ultimate comfort food—creamy, hearty, and full of all the best baked potato toppings. Whether enjoyed as a main course or a hearty side, it’s a warm, satisfying meal that will fill you up and keep you coming back for more!
Loaded Baked Potato Soup Recipe
This Loaded Baked Potato Soup is creamy, comforting, and full of flavor! Topped with crispy bacon, cheese, sour cream, and chives, it’s the perfect cozy meal for any occasion.
Equipment
- Large pot or Dutch oven
- Potato masher or immersion blender
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- For the Soup:
- 4 large russet potatoes peeled and diced
- 1 tablespoon olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1/2 cup milk
- Salt and pepper to taste
- For the Toppings:
- 6 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions or chives
Instructions
- Cook the Potatoes:
- Heat olive oil in a large pot over medium heat. Add the diced potatoes and cook for about 5 minutes, stirring occasionally. Add the diced onion and garlic and cook for another 2–3 minutes, until the onions are softened.
- Add Liquids and Simmer:
- Pour in the chicken broth, heavy cream, and milk. Stir to combine. Bring the mixture to a simmer and cook for 20–25 minutes, until the potatoes are tender and can be easily pierced with a fork.
- Mash the Soup:
- Once the potatoes are tender, use a potato masher or immersion blender to mash the soup until you reach your desired consistency. For a chunkier soup, mash just a little; for a creamier soup, blend it more thoroughly.
- Season:
- Taste the soup and season with salt and pepper as needed.
- Serve:
- Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and chopped green onions or chives.
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