In the comforting embrace of winter, there’s nothing quite like a warm bowl of soup to lift your spirits. My Ultimate Loaded Baked Potato Soup captures the essence of a classic baked potato, transformed into a luxuriously creamy delight. This recipe is not only easy to whip up but also a guaranteed crowd-pleaser, perfect for those cozy nights when you crave something hearty. With each spoonful, you’ll savor the rich flavors of bacon, cheese, and chives that make this soup a go-to for family dinners or weeknight meals. Plus, let’s be real—who doesn’t love a dish that combines comfort food with the promise of effortless preparation? So, are you ready to indulge in this deliciously creamy creation?
Why Is This Soup A Must-Try?
Comforting, Creamy Goodness: Experience the warmth of home-cooked comfort food with each hearty spoonful of this rich baked potato soup.
Quick & Easy: With simple steps and minimal prep time, you can whip this up for dinner even on the busiest of nights.
Versatile Ingredients: Feel free to customize it with your favorite toppings, like crispy bacon or diced ham, making it perfect for every palate. For a lighter option, consider using turkey bacon or Greek yogurt instead of sour cream.
Crowd-Pleasing Delight: Whether for family dinners or cozy gatherings, this soup is always a hit, bringing smiles and satisfaction to the table.
Perfect Pairings: Don’t forget to serve it with a slice of crusty bread or alongside a fresh salad, creating the complete comfort food experience!
Baked Potato Soup Ingredients
For the Soup Base
• Russet Potatoes – The star of your soup, these potatoes provide the creamy texture.
• Salt – Enhances the flavor of the soup significantly.
• Thick Cut Bacon – Adds a smoky depth; turkey bacon is a great lighter alternative.
• Yellow Onion – Offers aromatic goodness; substitute with shallots if desired.
• Garlic – Infuses savory notes; garlic powder works in a pinch.
• Butter – Contributes richness to the broth; consider olive oil for a healthier touch.
• Flour – Used to thicken the soup; cornstarch can be substituted for a gluten-free option.
For the Broth
• Chicken Broth – The essential base for your creamy soup; opt for vegetable broth to make it vegetarian.
• Half and Half – For that luscious creaminess; whole milk is a lighter option but will reduce richness.
For the Creaminess
• Sour Cream – Adds a delightful tang; replace with Greek yogurt for a healthier twist.
• Pepper – A seasoning staple to enhance flavor; adjust to suit your preference.
For the Flavor Boost
• Shredded Cheddar Cheese – Necessary for that cheesy goodness; other melting cheeses like Monterey Jack can also work.
• Chives – A fresh garnish that adds a burst of flavor; green onions serve as a nice substitute.
This Baked Potato Soup is not just a recipe; it’s a comforting hug in a bowl that anyone will love!
Step‑by‑Step Instructions for Ultimate Loaded Baked Potato Soup
Step 1: Cook the Bacon
Begin by chopping thick-cut bacon into small squares. Place them in a large pot over low heat, cooking until they’re crispy, which should take about 8-10 minutes. Once done, use a slotted spoon to remove the bacon, leaving the delicious drippings in the pot for added flavor in your baked potato soup.
Step 2: Prepare the Potatoes
Peel and dice several russet potatoes into roughly 1-inch pieces. In a separate pot, boil the potatoes in salted water for about 20 minutes, or until they are fork-tender. Once cooked, drain the potatoes and set aside, gently mashing half of them to create a creamy texture for the soup base.
Step 3: Sauté the Aromatics
In the same pot with the bacon drippings, add diced yellow onion. Sauté over medium heat for about 5 minutes until softened and translucent. Next, stir in minced garlic and a tablespoon of butter, cooking for an additional minute until fragrant, creating a flavorful base for your baked potato soup.
Step 4: Create the Soup Base
Sprinkle flour into the pot, whisking it with the aromatic mixture for about a minute. Gradually pour in chicken broth and half and half, stirring continuously until the mixture reaches a gentle boil. This process should take about 5 minutes, and you’ll notice the soup thickening beautifully.
Step 5: Combine Ingredients
Once your soup base is ready, add the reserved mashed potatoes and whole diced potatoes back into the pot. Stir in sour cream and a pinch of pepper, mixing until thoroughly combined. Remove the pot from the heat and let the flavors meld while you prepare to blend the soup for extra creaminess.
Step 6: Blend for Creaminess
For a creamier texture, use an immersion blender to puree the soup to your desired consistency—smooth or chunky, it’s all up to you! If you prefer, transfer a portion to a countertop blender. After blending, stir in the shredded cheddar cheese until melted and incorporated into your luscious baked potato soup.
Step 7: Garnish and Serve
Ladle your ultimate loaded baked potato soup into bowls and garnish with the reserved crispy bacon and freshly chopped chives. Serve hot and enjoy the comforting, creamy goodness that this soup brings to your table on a cozy night!
Baked Potato Soup Variations
Feel free to let your creativity flow and give this comforting soup your personal touch!
- Vegetarian Option: Swap out chicken broth for vegetable broth to make a delicious vegetarian version that still satisfies your cravings.
- Bacon Change: For lighter fare, use turkey bacon instead of thick-cut bacon; it still adds that smoky flavor while reducing fat!
- Cheese Swap: If you’re feeling adventurous, try adding crumbled feta cheese for a tangy twist or replace cheddar with Monterey Jack for a creamier flavor.
- Creamy Boost: Mix in sour cream with cream cheese for an extra velvety texture that will make each spoonful more indulgent!
- Seasonal Additions: Dice in some fresh seasonal veggies like carrots or broccoli for added color and nutrition without overpowering the classic taste.
- Heat It Up: For a spicy kick, stir in a pinch of cayenne pepper or serve with a side of hot sauce to let everyone customize their heat level.
- Herb Infusion: Enhance the flavor base by adding fresh herbs such as thyme or rosemary while sautéing the onions for a depth of flavor that sings!
- Flavorful Finish: Top the soup with crispy fried onions or homemade croûtons for an added crunchy texture that elevates your comfort dish into something spectacular.
Looking for more comforting recipes? Don’t miss out on Baked Cod Coconut or warm up with a bowl of my Sausage Gnocchi Soup. Enjoy the warmth and creativity!
Make Ahead Options
These Ultimate Loaded Baked Potato Soup prepped components make your meal planning a breeze! You can prepare the bacon and sautéed aromatics up to 3 days in advance. Simply cook the bacon until crispy, then store it in an airtight container in the refrigerator. Sauté the onion and garlic, let them cool, and refrigerate as well. When you’re ready to enjoy your soup, just reheat these components and follow the remaining steps. The mashed and diced potatoes can be boiled and kept in the fridge for up to 24 hours if they’re stored in water to prevent browning. With these make-ahead tips, you’ll create a scrumptious, cozy bowl of soup with minimal effort on busy weeknights!
What to Serve with Ultimate Loaded Baked Potato Soup
As the steam rises from your bowl of creamy goodness, pair it with delightful sides that elevate your meal into a feast.
- Crusty Bread: Perfect for dipping, fresh crusty bread adds a satisfying crunch that balances the rich soup.
- Garden Salad: A refreshing salad of mixed greens and vinaigrette provides a bright contrast to the soup’s creaminess.
- Garlic Breadsticks: Soft and buttery, these breadsticks are ideal for soaking up every drop of the savory soup.
- Steamed Broccoli: This vibrant green veggie adds a nutritious crunch, balancing the smooth texture of the soup nicely.
- Cheesy Garlic Biscuits: Moist and cheesy, these biscuits make for a hearty companion loaded with flavor.
- White Wine: A crisp, chilled glass of white wine enhances the meal, bringing a touch of sophistication to your cozy dinner.
- Apple Crisp: For dessert, a warm apple crisp satisfies your sweet tooth, offering a delightful contrast to the savory soup.
- Sparkling Water: Add a splash of citrus to sparkling water for a refreshing beverage that cleanses the palate.
- Meatloaf: If you’re feeling indulgent, a slice of savory meatloaf rounds out the meal beautifully, creating a comforting feast.
Expert Tips for Baked Potato Soup
Use Block Cheese: Opt for block cheese instead of pre-shredded for better melting and creaminess in your baked potato soup.
Don’t Overcook Potatoes: Keep an eye on your potatoes while boiling; overcooking can lead to mushy chunks that detract from the soup’s texture.
Warm Milk First: If substituting half and half with milk, warm the milk beforehand to prevent curdling when added to the hot soup.
Control Thickness: Adjust the flour amount to achieve your desired thickness; for a thicker soup, add a touch more flour while whisking.
Garnish Generously: Don’t skimp on the garnishes! Crispy bacon and fresh chives not only enhance flavor but also add visual appeal to your baked potato soup.
Storage Tips for Baked Potato Soup
Fridge: Store your baked potato soup in an airtight container for up to 3 days, ensuring it remains fresh and delicious for your next cozy meal.
Freezer: If you want to keep it longer, freeze the soup in a freezer-safe container for up to 3 months. Be sure to leave some space at the top for expansion.
Reheating: When you’re ready to enjoy leftovers, thaw overnight in the fridge if frozen, then reheat gently on the stove or in the microwave until warmed through.
Airtight Packaging: Always ensure the soup is sealed properly to maintain its creamy texture and flavor during storage.
Baked Potato Soup Recipe FAQs
How do I select the perfect russet potatoes for this soup?
Absolutely! Look for russet potatoes that are firm and free from dark spots or blemishes. The best ones are medium to large-sized, with a smooth skin. Avoid any potatoes with soft spots or sprouts, as these can affect the taste and texture of your baked potato soup.
What is the best way to store leftover baked potato soup?
You can store your delicious baked potato soup in an airtight container in the refrigerator for up to 3 days. Just make sure the soup has cooled down before sealing it to maintain its creamy texture. When ready to enjoy it, simply reheat it gently on the stove or in the microwave!
Can I freeze baked potato soup?
Yes, you can freeze it! Just pour your cooled soup into freezer-safe containers, leaving some room at the top for expansion. It will keep well for about 3 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently on the stovetop for the best flavor and texture.
Why is my soup too thick or too thin, and how can I fix it?
Very common! If your soup turns out too thick, you can thin it by gradually stirring in more chicken or vegetable broth until you reach your desired consistency. Conversely, if it’s too thin, whisk together a tablespoon of flour or cornstarch with water to create a slurry, then stir it into the soup and cook until thickened.
Are there any dietary considerations for this baked potato soup?
Definitely! This soup can be easily customized for different dietary needs. Swap the chicken broth for vegetable broth to make it vegetarian. If dairy is a concern, substitute sour cream with Greek yogurt or use non-dairy alternatives. You can also opt for gluten-free flour or cornstarch instead, ensuring everyone can enjoy this comforting dish.
How long does the flavor last if the soup is stored correctly?
When stored correctly in an airtight container in the refrigerator, the flavors of your baked potato soup can last up to 3 days without losing their deliciousness. For the best taste experience, enjoy it fresh within that time frame. If you’re freezing it, remember to eat it within 3 months for optimal flavor!
Cozy Up with Creamy Baked Potato Soup Bliss
Ingredients
Equipment
Method
- Cook the bacon by chopping it into small squares and placing it in a large pot over low heat, cooking until crispy (8-10 minutes). Remove with a slotted spoon, leaving drippings.
- Prepare the potatoes by peeling and dicing russet potatoes into 1-inch pieces. Boil in salted water for about 20 minutes until fork-tender. Drain and mash half.
- Sauté the aromatics in the same pot with the bacon drippings by adding diced onion and cooking for 5 minutes, then adding garlic and butter for an additional minute.
- Create the soup base by sprinkling flour, whisking with the mixture for a minute, then gradually adding chicken broth and half and half until it boils (about 5 minutes).
- Combine ingredients by adding the mashed and whole potatoes back, stirring in sour cream and pepper, then remove from heat to let flavors meld.
- Blend for creaminess using an immersion blender to desired consistency, then stir in shredded cheddar until melted.
- Garnish and serve by ladling into bowls and topping with reserved bacon and chives. Enjoy!
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