why make this recipe
Loaded Baked Potato Soup is a warm and hearty dish that brings comfort to any meal. It combines the familiar flavors of a baked potato—bacon, cheese, and sour cream—in a creamy and tasty soup. This recipe is not only satisfying but also quick to prepare, making it an ideal choice for busy weeknights or chilly evenings. It’s perfect for gathering with family or friends, and everyone will love the rich and decadent taste.
how to make Loaded Baked Potato Soup
Ingredients
- 4 large potatoes, peeled and diced
- 4 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 4 cups chicken or vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chives or green onions for garnish
Directions
- In a large pot, cook bacon until crispy. Remove, crumble, and set aside.
- In the same pot, add chopped onion and garlic; sauté until translucent.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher or immersion blender to blend the soup to your desired consistency.
- Stir in the sour cream and half of the cheddar cheese.
- Season with salt and pepper.
- Serve hot, topped with crumbled bacon, remaining cheese, and chives.
how to serve Loaded Baked Potato Soup
Loaded Baked Potato Soup is best served hot. Present it in bowls and add toppings like crumbled bacon, extra cheese, and fresh chives or green onions. You can pair it with some crusty bread or a simple salad for a complete meal.
how to store Loaded Baked Potato Soup
If you have leftovers, let the soup cool down to room temperature, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. When you want to eat it again, simply reheat it on the stove or in the microwave until it’s warmed through.
tips to make Loaded Baked Potato Soup
- For a richer flavor, use a combination of chicken and vegetable broth.
- Adjust the thickness by blending the soup to your liking; you can leave it chunky or smooth.
- Feel free to add some spices, like paprika or herbs, for an added flavor twist.
- Make it more filling by adding in some vegetables, such as carrots or celery.
variation
You can make this soup vegetarian by omitting bacon and using vegetable broth. For a spicy kick, add diced jalapeños or a pinch of cayenne pepper. You can also use different types of cheese, like pepper jack or mozzarella, to change up the flavor.
FAQs
Can I freeze Loaded Baked Potato Soup?
Yes, you can freeze the soup. Allow it to cool completely, then store it in a freezer-safe container. It will last for about 2-3 months in the freezer.
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes can provide a delicious and slightly sweeter flavor, making the soup a bit different but just as tasty.
What can I use instead of sour cream?
You can substitute Greek yogurt for sour cream for a healthier option. Alternatively, you can use heavy cream for a richer taste.
Loaded Baked Potato Soup
Ingredients
Method
- In a large pot, cook bacon until crispy. Remove, crumble, and set aside.
- In the same pot, add chopped onion and garlic; sauté until translucent.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher or immersion blender to blend the soup to your desired consistency.
- Stir in the sour cream and half of the cheddar cheese.
- Season with salt and pepper.
- Serve hot, topped with crumbled bacon, remaining cheese, and chives.