Comforting Loaded Baked Potato Soup – Perfect for a Cozy Night!
Short introduction
Loaded Baked Potato Soup is a deliciously creamy dish that combines the comforting flavors of baked potatoes with rich ingredients like cheese, bacon, and sour cream. It’s perfect for cold evenings when you crave something warm and filling. This soup brings all the classic baked potato toppings into a bowl for an easy-to-make, heartwarming meal.
Why you’ll love it
There are plenty of reasons to love Loaded Baked Potato Soup. First and foremost, it is incredibly satisfying and rich in flavor, thanks to the combination of potatoes, cream, and cheese. It’s also adaptable; you can adjust it to your taste by adding your favorite toppings or spices. This recipe is easy to prepare and requires minimal ingredients, making it a quick go-to option for busy weeknights. Plus, it can be made in one pot, which means easy cleanup!
Ingredients
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Substitutions & key variations
If you’re looking to make this recipe lighter, you can replace heavy cream with half-and-half or whole milk. For a vegetarian version, skip the bacon and use vegetable broth instead of chicken broth. To spice things up, you might add jalapeños or chili powder for an extra kick. You can also try different types of cheese like mozzarella or gouda for a unique flavor twist!
Step-by-step
Step 1: Sauté the onions and garlic
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 to 7 minutes until they become soft and translucent. Then stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
Step 2: Cook the potatoes
Add the diced potatoes to the pot along with your choice of chicken or vegetable broth. Stir in the dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15 to 20 minutes, or until the potatoes are fork-tender.
Step 3: Blend for texture
Once the potatoes are tender, use an immersion blender to blend the soup to your desired consistency—smooth or slightly chunky. If you don’t have an immersion blender, transfer the soup in batches to a stand blender and blend until smooth.
Step 4: Finish the soup
Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat, stirring frequently, until the cheese melts and the soup is heated through—about 5 minutes. Taste the soup and adjust the seasoning if needed.
Step 5: Serve
Ladle the soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
Success tips
For a rich and creamy texture, ensure you blend the soup long enough to achieve the consistency you enjoy. If you desire a thicker soup, reduce the amount of broth. Be cautious not to overcook the potatoes, as they can become mushy. Common mistakes include not blending the soup thoroughly or skipping the tasting step, which is important for adjusting seasoning.
How to serve
This Loaded Baked Potato Soup can be enjoyed on its own or paired with crusty bread for dipping. Serve it with a fresh salad for a complete meal. For added excitement, consider offering toppings like extra cheese, crispy tortilla strips, or even a dollop of guacamole.
Storage & reheating
Allow any leftovers to cool to room temperature, then transfer the soup to an airtight container and store it in the refrigerator for up to 3 days. To reheat, you can warm it up on the stovetop over low heat or in the microwave for a few minutes. Add a splash of broth or milk while reheating if the soup has thickened.
Frequently Asked Questions
Q: Can I freeze Loaded Baked Potato Soup?
A: Yes, you can freeze the soup, but it’s best to omit the cream and cheese from the base before freezing. Add them after reheating for a creamy texture.
Q: Can I make this soup in advance?
A: Absolutely! It can be made ahead of time, and the flavors will deepen as it sits. Just store it properly and reheat when you’re ready to serve.
Q: What can I add to enhance flavor?
A: You can add spices like chili powder or seasoning blends, or even top it with avocado or pico de gallo for a fresh flavor twist.
Q: Is Loaded Baked Potato Soup gluten-free?
A: Yes, as long as you use gluten-free broth and check all your ingredients, this recipe can be made gluten-free.
Q: Can I use other types of potatoes?
A: Yes, while russet potatoes are ideal for their starchy texture, you can use Yukon gold or red potatoes as alternatives.
Conclusion
Loaded Baked Potato Soup is a hearty, comforting dish that is sure to warm you up on chilly nights. Perfect for any occasion, this easy recipe is sure to become a family favorite. Try making it today, and enjoy the delightful combination of flavors in each delicious bowl.
Links to related recipes
- Creamy Broccoli Cheddar Soup
- Classic Tomato Basil Soup
- Chicken Noodle Soup
- Butternut Squash Soup
Whether you’re feeding a crowd or enjoying a cozy night in, this soup is a fantastic choice. Don’t wait—get cooking today!
Loaded Baked Potato Soup
Ingredients
Main Ingredients
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream Can be substituted with half-and-half or whole milk for a lighter version.
- 1 cup sharp cheddar cheese, shredded Substitute with mozzarella or gouda for a different flavor.
- ½ cup sour cream
- 4 slices bacon, cooked and crumbled Omit for a vegetarian version.
- ¼ cup green onions, chopped
- to taste Salt and pepper
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 5 to 7 minutes until they become soft and translucent.
- Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
Cooking
- Add the diced potatoes to the pot along with your choice of chicken or vegetable broth.
- Stir in the dried thyme, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 15 to 20 minutes, or until the potatoes are fork-tender.
Blending
- Once the potatoes are tender, use an immersion blender to blend the soup to your desired consistency—smooth or slightly chunky.
- If you don’t have an immersion blender, transfer the soup in batches to a stand blender and blend until smooth.
Finishing Touches
- Stir in the heavy cream, shredded cheddar cheese, and sour cream.
- Continue cooking over low heat, stirring frequently, until the cheese melts and the soup is heated through—about 5 minutes.
- Taste the soup and adjust the seasoning if needed.
Serving
- Ladle the soup into serving bowls.
- Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.