There’s something utterly comforting about a bowl of loaded baked potato soup creamy and hearty comfort food. Picture this: velvety potatoes swimming in a rich, buttery broth, topped with crispy bacon, shredded cheese, and a dollop of sour cream that just beckons you to dive in. It’s like wrapping yourself in your favorite blanket on a chilly evening, but with a spoonful of deliciousness.
Now, let me take you back to the time I first whipped up this delightful soup for my family. The kids were fighting over who could help stir as the aroma filled our cozy kitchen, practically begging them to gather around the table. It was an instant hit, and honestly, we’ve been hooked ever since. Perfect for game nights or cold winter evenings, this soup is an experience that promises to warm both your heart and your belly.
Why You'll Love This Recipe
- This loaded baked potato soup is incredibly easy to prepare and perfect for busy weeknights
- Its flavor profile combines creamy potatoes with savory toppings that will leave everyone asking for more
- Visually appealing with its vibrant toppings, it becomes an instant centerpiece at any gathering
- Best of all, it’s versatile enough to adapt according to your pantry staples or dietary needs
I’ll never forget the looks on their faces when they took that first bite—it was like watching kids open presents on Christmas morning!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Russet Potatoes: Choose firm potatoes without blemishes; they give the soup its hearty texture.
Butter: Use unsalted butter for better control over the saltiness of the soup.
Onion: A medium yellow onion adds sweetness; finely chop it for even cooking.
Garlic: Fresh minced garlic infuses flavor; don’t skimp—it’s a game changer.
Chicken Broth: Opt for low-sodium broth so you can adjust seasoning later.
Cream: Heavy cream makes it luxuriously creamy; half-and-half is a lighter alternative.
Bacon: Cook until crispy; it adds that delightful crunch we all love.
Shredded Cheese: Cheddar works best here; sprinkle generously on top before serving.
Sour Cream: A dollop on top provides tanginess that balances the flavors perfectly.
Chives or Green Onions: For garnish—these add freshness and color!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prep Your Ingredients: Start by washing and peeling the russet potatoes. Cut them into small cubes; this helps them cook faster and blend nicely into the soup.
Sauté Aromatics: In a large pot over medium heat, melt the butter. Add chopped onion and cook until translucent and fragrant—about five minutes—and then stir in minced garlic for another minute.
Add Potatoes and Broth: Toss in your cubed potatoes along with chicken broth. Season with salt and pepper; bring this mixture to a gentle boil. Allow it to simmer until potatoes are fork-tender—about 15-20 minutes.
Blend Until Smooth: Once cooked, use an immersion blender directly in the pot (or transfer carefully to a blender) until smooth and creamy. If you prefer some texture, leave a few chunks for added heartiness.
Stir in Cream and Toppings: Lower heat and mix in heavy cream until combined. Crumble crispy bacon into the pot along with half of your shredded cheese—this will melt beautifully into the soup.
Serve Hot with Garnishes!: Ladle the soup into bowls and top each serving with remaining cheese, a dollop of sour cream, and chives or green onions for that pop of color. Enjoy while hot!
And there you have it! Loaded baked potato soup creamy and hearty comfort food that transforms any meal into a feast! Grab your spoons and dig in—you won’t regret it!
You Must Know
- This Loaded Baked Potato Soup is not just creamy, it’s like a warm hug on a cold day!
- The combination of flavors and textures makes it irresistible
- Plus, you can easily make it your own with toppings and seasonings
Perfecting the Cooking Process
Start by frying the bacon until crispy, then sauté the onions, garlic, and potatoes in the bacon fat. Add chicken broth, simmer until tender, and blend for that heavenly creamy texture.
Add Your Touch
Feel free to swap out potatoes for sweet potatoes or add cheese for extra creaminess. You could even throw in some broccoli for a delightful twist!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to five days. Reheat on the stove over medium heat, adding a splash of milk if needed to restore creaminess.
Chef's Helpful Tips
- For the best flavor, use Yukon Gold potatoes for their buttery taste
- Avoid over-blending; leave some chunks for texture
- Incorporate fresh herbs like chives or parsley for a burst of freshness
Cooking this Loaded Baked Potato Soup reminds me of cozy winters spent with family gathering around the table—everyone enjoying hearty bowls while sharing laughter and stories.
FAQ
Can I make Loaded Baked Potato Soup ahead of time?
Yes, you can prepare it a day before; just reheat before serving.
What toppings work best for this soup?
Sour cream, shredded cheese, chives, and crispy bacon make excellent toppings.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth and ingredients.
Loaded Baked Potato Soup
Loaded Baked Potato Soup is the ultimate comfort food, combining creamy potatoes with savory toppings like crispy bacon and cheddar cheese. This heartwarming dish is perfect for chilly nights or family gatherings, offering a delightful blend of flavors and textures that will warm your soul. Easy to prepare and customizable, it’s sure to become a favorite in your home.
- Total Time: 45 minutes
- Yield: Serves 6
Ingredients
- 3 large Russet potatoes (about 1.5 lbs), peeled and cubed
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese, divided
- ½ cup sour cream
- Chives or green onions for garnish
Instructions
- Prep your ingredients: Wash, peel, and cube the potatoes.
- Sauté aromatics: In a large pot over medium heat, melt the butter. Add the onion and cook until translucent (about 5 minutes). Stir in the garlic for another minute.
- Add potatoes and broth: Add cubed potatoes and chicken broth; season with salt and pepper. Bring to a gentle boil and simmer until fork-tender (15-20 minutes).
- Blend until smooth: Use an immersion blender or transfer to a regular blender until creamy, leaving some chunks if desired.
- Stir in cream and toppings: Lower heat, add heavy cream and half of the bacon and cheese. Stir to combine until melted.
- Serve hot: Ladle into bowls and top with remaining cheese, sour cream, and chives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420
- Sugar: 3g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 65mg
