The smell of a hearty loaded baked potato soup bubbling away on the stove is akin to a warm hug on a chilly day. Imagine thick, creamy goodness enveloping your senses as you spoon into silky potatoes topped with crispy bits of bacon and a sprinkle of sharp cheddar. This isn’t just food; it’s an experience that brings friends and family together around the table.
Every time I whip up this delightful dish, I’m transported back to cozy family gatherings where laughter mingles with the aroma of homemade soup. It’s perfect for those evenings when you want something comforting but not too complicated to make. Trust me; once you enjoy this loaded baked potato soup, it will become a staple in your home!
Why You'll Love This Recipe
- This loaded baked potato soup is incredibly easy to prepare, resulting in a flavor explosion that everyone will adore.
- Customize toppings like cheese or chives based on your cravings.
- The visual appeal comes from vibrant garnishes contrasting with the creamy base.
- Ideal for weeknight dinners but fancy enough for special occasions!
I remember one chilly evening when my friends gathered for our monthly dinner party. As soon as I served this loaded baked potato soup, the room filled with compliments and requests for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Russet Potatoes: Choose medium-sized potatoes for a fluffy texture that creates a perfect base for the soup.
- Butter: Use unsalted butter to control the saltiness while adding rich flavor.
- Onions: Sweet onions work best; they add depth and sweetness as they caramelize.
- Garlic: Fresh garlic enhances the aromatic profile; minced garlic brings out its bold flavor.
- Chicken Broth: Opt for low-sodium chicken broth so you can adjust seasoning as needed.
For the Creamy Base:
- Heavy Cream: Adds luxurious creaminess; feel free to substitute half-and-half if you prefer lighter options.
- Shredded Cheddar Cheese: Use sharp cheddar for a punchy flavor that melts beautifully into the soup.
- Crispy Bacon Bits: Cook until crispy; they add crunch and savory goodness that complements the smoothness.
- Sour Cream: A dollop on top offers tanginess that contrasts perfectly with the richness of the soup.
- Green Onions (Scallions): Chopped fresh green onions provide brightness and color on top of your finished dish.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepping your ingredients is key to a smooth cooking experience. Gather everything before starting—this helps avoid chaos in the kitchen!
Prep Your Potatoes: Begin by peeling and dicing your russet potatoes into small cubes. This ensures they cook evenly and blend into creamy perfection later.
Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onions and sauté until translucent while releasing their sweet aroma—about 5 minutes should do it.
Add Garlic: Toss in minced garlic and cook until fragrant—around 1 minute more—before adding diced potatoes to the pot. Stir them in well.
Pour in Chicken Broth: Add low-sodium chicken broth until it covers the potatoes completely. Bring to a gentle boil and let it simmer until fork-tender—around 15-20 minutes.
Create Creaminess: Once potatoes are tender, use an immersion blender or transfer carefully to a blender. Blend until smooth but leave some chunks for texture if desired.
Add Finishing Touches: Stir in heavy cream slowly while heating through on low-medium heat. Add shredded cheddar cheese gradually until melted, creating that luscious creamy base we crave!
Now you’re ready to serve up bowls of warmth topped with crispy bacon bits, sour cream dollops, and chopped green onions! Enjoy every spoonful of this comforting delight as you bask in compliments from family or friends—it’s bound to happen!
Loaded baked potato soup has become my go-to recipe during cold months or whenever I need culinary nostalgia! It’s simple yet fulfilling—a true gift from your kitchen straight to hearts and bellies.
Happy cooking!
You Must Know
- Use fresh potatoes for the best flavor and texture.
- Blend in cream at the end for extra richness.
- Top with crispy bacon bits or chives for texture.
Perfecting the Cooking Process
Start by cooking the onions and garlic until fragrant, then add diced potatoes and broth. Simmer until tender before blending for a creamy consistency. This sequence ensures every ingredient shines.
Add Your Touch
Feel free to swap regular potatoes with sweet potatoes for a twist. You can also add spices like paprika or cayenne for a kick. Get creative with toppings, such as cheese or sour cream.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, gently warm on the stove over low heat to maintain the creamy texture.
Chef's Helpful Tips
- To achieve a thicker soup, mash some of the potatoes instead of blending completely.
- Ensure you taste as you go to adjust flavors.
- Don’t rush simmering; let those flavors develop fully.
I remember making this Loaded Baked Potato Soup on a chilly evening. My kids slurped it up so fast; I barely had time to grab my own bowl!
FAQ
Can I use instant mashed potatoes in this Loaded Baked Potato Soup?
Yes, but fresh potatoes yield better flavor and texture.
How can I make this soup vegan-friendly?
Swap cream with coconut milk or cashew cream for a delicious dairy-free option.
What toppings work best for Loaded Baked Potato Soup?
Chopped chives, shredded cheese, or crispy fried onions add excellent flavor and crunch!
Loaded Baked Potato Soup
Loaded Baked Potato Soup is a creamy and hearty dish that warms the soul. Perfectly blended russet potatoes create a rich base, enhanced by savory toppings for an elevated comfort food experience.
- Total Time: 40 minutes
- Yield: Serves about 6
Ingredients
- 4 medium russet potatoes (about 2 lbs), peeled and diced
- 4 tbsp unsalted butter
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crispy bacon bits (optional)
- 1/2 cup sour cream (for topping)
- 1/4 cup chopped green onions (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onions and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute.
- Add the diced potatoes to the pot and pour in enough chicken broth to fully cover them. Bring to a gentle boil and simmer until fork-tender (approximately 15-20 minutes).
- Blend the soup using an immersion blender until smooth, leaving some potato chunks for texture if desired.
- Gradually stir in the heavy cream while heating on low-medium. Add the shredded cheddar cheese until melted and well combined.
- Serve hot, garnished with sour cream and chopped green onions.
Notes
- For a vegan option, substitute heavy cream with coconut milk or cashew cream.
- Experiment with toppings like chopped chives or crispy fried onions for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg
