Loaded Baked Potato Soup Recipe

There’s nothing like a warm bowl of Loaded Baked Potato Soup on a chilly day. Rich, creamy, and loaded with all the classic baked potato toppings like crispy bacon, cheddar cheese, and green onions, this soup is the ultimate comfort food. Perfect for weeknight dinners or a cozy lunch, this recipe is easy to make and brings a deliciously hearty meal to your table.

Ingredients Breakdown

Here’s what you’ll need to make this delicious soup:

• 4 russet potatoes, cut into 1″ chunks (about 4 ½ cups)
• 6 slices bacon, chopped
• 1 yellow onion, small, diced
• 3 cloves garlic, minced
• ¼ cup flour
• 2 cups chicken broth
• 1 ¾ cups milk
• ¾ cup heavy cream
• 1 bay leaf
• 1 cup shredded cheddar cheese
• ½ teaspoon salt and ½ teaspoon pepper (to taste)

For Serving:

• ½ cup sour cream
• 4 green onions, chopped
• ½ cup cheddar cheese, shredded

this RECIPE

Kitchen Equipment Needed

• Large pot or Dutch oven
• Medium-sized saucepan
• Whisk
• Potato masher
• Knife and cutting board
• Measuring cups and spoons
• Ladle

Preparation Tips for Potatoes

Start by preparing the potatoes, the star ingredient of this recipe. To ensure a smooth texture, wash the russet potatoes thoroughly to remove any dirt. Cut them into 1-inch chunks to ensure they cook evenly. Boil the potatoes in salted water for about 10 minutes or until they are fork-tender. Drain the potatoes and mash them until they are almost smooth, leaving a few small chunks for added texture in the soup.

Cooking the Bacon to Perfection

While the potatoes are boiling, it’s time to cook the bacon. In a medium pot or Dutch oven, cook the chopped bacon over medium heat until it is crispy, about 8 minutes. This will give the soup a smoky, savory flavor. Remember to stir occasionally to prevent burning. Once the bacon is crispy, transfer it to a plate lined with paper towels to drain, leaving about 2 tablespoons of the bacon grease in the pot. This reserved grease will add a delicious depth of flavor to the soup base.

Creating the Soup Base

With the bacon grease still in the pot, add the diced yellow onion and minced garlic. Sauté over medium heat for about 5 minutes or until the onions become translucent and the garlic is fragrant. Sprinkle the flour over the onions, stirring constantly with a whisk to coat the onions evenly and to cook the flour. This creates a roux that will help thicken the soup.

Gradually add the chicken broth, whisking constantly to prevent lumps from forming. Slowly pour in the milk and heavy cream while continuing to whisk, ensuring a smooth, creamy texture. Add the bay leaf and increase the heat to medium-high. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld together.

Incorporating Potatoes and Cheese

After simmering, remove the bay leaf from the pot. Stir in the mashed potatoes, incorporating them fully into the soup base. The potatoes should blend smoothly, creating a thick and creamy consistency. Next, add the shredded cheddar cheese and stir until it is completely melted and the soup becomes even creamier. This step adds richness and a delightful cheesy flavor to the soup.

Seasoning the Soup

Taste the soup and adjust the seasoning as needed with salt and pepper. Depending on your preference, you may want to add a little more seasoning to bring out all the flavors. Remember, the bacon and cheese will also add saltiness, so start with a small amount and adjust gradually.

Serving Suggestions

Ladle the hot soup into bowls and top with a dollop of sour cream, a sprinkle of shredded cheddar cheese, the crispy bacon bits, and freshly chopped green onions. For an extra touch, serve with crusty bread or a side salad for a complete meal.

Storing and Reheating Leftovers

To store any leftover soup, transfer it to an airtight container and refrigerate for up to 3 days. To reheat, place the soup in a pot over low heat, stirring occasionally until warmed through. You can also microwave it in a microwave-safe bowl, stirring every minute until hot. If the soup thickens too much upon reheating, add a splash of milk or broth to reach the desired consistency.

Common Mistakes to Avoid

1. Overcooking the Potatoes: Boil the potatoes just until they are fork-tender. Overcooking can cause them to become mushy and lose their texture.
2. Burning the Bacon: Keep an eye on the bacon while cooking. Cook over medium heat and stir occasionally to prevent burning.
3. Skipping the Roux: Make sure to cook the flour with the onions to create a roux. This step is crucial for thickening the soup and adding depth to the flavor.

Recipe Variations and Swaps

• Vegetarian Option: Substitute the bacon with smoked paprika or a few drops of liquid smoke for a similar smoky flavor. Use vegetable broth instead of chicken broth.
• Dairy-Free Version: Replace the milk and cream with a non-dairy alternative like almond or coconut milk, and use dairy-free cheese.
• Add More Vegetables: Enhance the nutritional value by adding finely chopped carrots, celery, or broccoli to the soup.

FAQ Section

• Can I make this soup ahead of time? Yes, this soup can be made a day in advance. Store it in the refrigerator and reheat gently before serving.
• Can I freeze Loaded Baked Potato Soup? This soup can be frozen, but keep in mind that the texture may change slightly due to the dairy content. Allow it to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.
• What type of potatoes work best? Russet potatoes are ideal due to their high starch content, which helps thicken the soup.

conclusion

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