Loaded Baked Potato Soup Recipe

If you're craving something hearty, delicious, and satisfying, you’re in for a treat with this Loaded Baked Potato Soup recipe! Imagine the warm, comforting flavors of a baked potato transformed into a creamy, indulgent soup, complete with all the classic toppings like bacon, cheese, sour cream, and chives. This recipe is perfect for cozy family dinners, chilly nights, or whenever you're in the mood for something delicious and filling. Ready to dive into a bowl of rich, creamy goodness? Read on for the full recipe, including substitutions, tips, and presentation ideas to make your soup truly shine!

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What is "Loaded Baked Potato Soup"?

Loaded Baked Potato Soup is a rich and creamy soup that features all the best parts of a classic loaded baked potato. The star of this dish is the humble potato, cooked to perfection, mashed, or puréed into a thick soup base. Then, it’s "loaded" with traditional baked potato toppings like crispy bacon, shredded cheese, sour cream, and green onions or chives. This comforting dish is as indulgent as it sounds, combining the best of both worlds—soup and a loaded baked potato—all in one bowl!

Ingredients List for Loaded Baked Potato Soup

Here’s a comprehensive list of all the ingredients you'll need to make the ultimate Loaded Baked Potato Soup:

• 6 large russet potatoes (baked)
• 1 medium yellow onion (diced)
• 3 cloves garlic (minced)
• 6 slices of bacon (cooked and crumbled)
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded cheddar cheese (plus extra for topping)
• 1 cup sour cream (plus extra for garnish)
• ¼ cup butter
• ¼ cup all-purpose flour
• Salt and pepper to taste
• ½ cup green onions or chives (chopped, for garnish)

Ingredients List for Toppings and Variations

While the soup itself is already packed with flavor, these toppings will take your Loaded Baked Potato Soup to the next level:

• Extra shredded cheddar cheese
• Extra sour cream
• Additional cooked and crumbled bacon
• Sliced green onions or chives
• Croutons for added texture
• A sprinkle of paprika or cayenne pepper for a bit of heat
• Grated Parmesan cheese for a twist on the classic cheddar

Substitutions and Variations

If you’d like to customize your Loaded Baked Potato Soup or accommodate dietary restrictions, here are some helpful substitutions and variations:

• Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth. You can add roasted mushrooms or smoked paprika for a rich, savory flavor.
• Dairy-Free Version: Use plant-based milk (like almond or coconut milk) and a non-dairy alternative for sour cream and cheese. Nutritional yeast can be added for a cheesy flavor.
• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickening agent. Make sure the broth you choose is also gluten-free.
• Loaded Sweet Potato Soup: Swap out the russet potatoes for sweet potatoes to create a sweeter, but equally delicious, variation.
• Extra Creamy: For a thicker, richer soup, add more heavy cream or sour cream. You can also blend more of the potatoes to get a smoother consistency.

Step-by-Step Cooking Instructions

Follow these steps to make your Loaded Baked Potato Soup with ease:

1. Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes clean and poke a few holes in them with a fork. Bake the potatoes for about 50-60 minutes, or until they are tender when pierced with a fork. Let them cool slightly, then peel and roughly mash them. Set aside.
2. Cook the Bacon: While the potatoes are baking, cook the bacon in a large pot over medium heat until crispy. Remove the bacon and set it aside on a paper towel to drain, but leave about 2 tablespoons of bacon grease in the pot for added flavor.
3. Sauté the Onions and Garlic: In the same pot with the bacon grease, add the diced onion and sauté for 4-5 minutes until they are softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Make the Roux: Push the onions and garlic to the side of the pot and melt the butter in the empty space. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux, which will help thicken the soup.
5. Add the Liquids: Slowly pour in the chicken broth while whisking continuously to avoid lumps. Then add the milk and heavy cream, stirring until everything is well combined. Bring the mixture to a simmer.
6. Add the Potatoes: Stir in the mashed baked potatoes and let the soup cook for 10-15 minutes, stirring occasionally. If you prefer a smoother texture, you can blend part or all of the soup using an immersion blender.
7. Add the Cheese and Season: Stir in the shredded cheddar cheese and sour cream until fully melted and incorporated into the soup. Season with salt and pepper to taste.
8. Serve: Ladle the soup into bowls and top with crumbled bacon, extra cheese, a dollop of sour cream, and chopped green onions or chives.

How to Cook Loaded Baked Potato Soup: A Step-by-Step Guide

To recap the cooking process in a simple, easy-to-follow guide:

1. Bake potatoes and set them aside.
2. Cook bacon until crispy and save the bacon grease.
3. Sauté onions and garlic in the bacon grease.
4. Make a roux with butter and flour to thicken the soup.
5. Add broth, milk, and cream, then stir in the mashed potatoes.
6. Simmer and blend for desired consistency.
7. Stir in cheese, sour cream, and seasoning.
8. Serve with toppings and enjoy!

Common Mistakes to Avoid

• Not Baking the Potatoes Long Enough: Make sure the potatoes are fully tender before adding them to the soup. Undercooked potatoes will result in a grainy texture.
• Skipping the Roux: The roux (butter and flour mixture) is key for thickening the soup. If you skip it, your soup might be too thin.
• Overcooking the Dairy: Once the milk, cream, and sour cream are added, keep the heat low to prevent curdling.
• Not Blending the Soup: If you want a smoother soup, don’t hesitate to blend it with an immersion blender. You can blend part of the soup to keep some texture while making it creamier.

Serving and Presentation Tips

For a stunning presentation, top your Loaded Baked Potato Soup with generous amounts of toppings and serve it in deep bowls. Here are some extra tips:

• Use Oven-Safe Bowls: After adding the cheese, you can place the bowls under the broiler for a minute to melt and lightly brown the cheese.
• Add Texture with Croutons: Croutons add a delightful crunch to the creamy soup.
• Drizzle with Extra Sour Cream: A light drizzle of sour cream on top of the soup adds a beautiful finishing touch.

How to Serve Loaded Baked Potato Soup

Loaded Baked Potato Soup is a meal on its own, but it pairs beautifully with a side of warm bread or a crisp green salad. Here are some serving suggestions:

• Serve with warm crusty bread or garlic breadsticks to soak up every last bit of the soup.
• Add a side salad with a light vinaigrette to balance out the richness of the soup.
• Offer guests additional toppings on the side so they can customize their soup as they like.

Presentation Ideas for Loaded Baked Potato Soup

For an elegant presentation, consider these ideas:

• Serve the soup in bread bowls for a rustic, hearty look.
• Top with a perfectly fried egg for a gourmet twist.
• Use mini soup crocks for individual servings at a dinner party.

Loaded Baked Potato Soup Recipe Tips

• Prepare in Advance: This soup can be made ahead of time and reheated when ready to serve. The flavors only get better as they meld together!
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools, so you may need to add a little extra broth when reheating.
• Freezing: You can freeze the soup without the dairy (milk, cream, and sour cream). Add the dairy after thawing and reheating for the best texture.

Frequently Asked Questions (FAQs)

Q: Can I use red or Yukon gold potatoes instead of russet potatoes?
A: Yes, you can use other types of potatoes, but russets are best for a creamier texture.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Cook the bacon, onions, and garlic as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours. Add the cheese and sour cream at the end.

Q: Can I freeze the soup?
A: Yes, but it’s best to freeze without the dairy and add the milk, cream, and sour cream when reheating.

Q: What can I use if I don’t have heavy cream?
A: You can substitute

half-and-half or just use extra milk, though the soup will be less rich.

Conclusion

Loaded Baked Potato Soup is the perfect comfort food for cold days or whenever you crave something rich, creamy, and indulgent. With all the classic toppings of a loaded baked potato, this soup is bound to become a family favorite. Whether you’re cooking for a crowd or just want a comforting dinner for yourself, this recipe has you covered. Follow the tips and instructions above, and enjoy every spoonful of this cozy, satisfying soup!

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