Why Make This Recipe
Loaded Baked Potato Soup is a warm and comforting dish that everyone loves. It’s perfect for chilly evenings or when you need a hearty meal. This soup combines the classic flavors of baked potatoes with rich creaminess, making it both filling and satisfying. With easy-to-find ingredients, it’s a great dish to whip up for family dinners or gatherings with friends.
How to Make Loaded Baked Potato Soup
Ingredients:
- 4 large russet potatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- Salt and pepper to taste
- 2 tablespoons butter
- 1/4 cup all-purpose flour
Directions:
- Peel and dice the russet potatoes. In a large pot, melt butter over medium heat. Add potatoes and cook for 5 minutes, stirring occasionally.
- Sprinkle flour over the potatoes and stir for 1 minute. Gradually add chicken or vegetable broth while stirring to prevent lumps.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
- Stir in heavy cream and half of the cheese. Cook until cheese has melted.
- Season with salt and pepper to taste.
- Serve warm, topped with remaining cheese, crispy bacon, and green onions.
How to Serve Loaded Baked Potato Soup
Serve Loaded Baked Potato Soup hot in bowls. Garnish it with extra shredded cheese, crumbled bacon, and chopped green onions for a delicious touch. You can also add a slice of crusty bread on the side for a complete meal.
How to Store Loaded Baked Potato Soup
To store the soup, let it cool completely first. Then place it in an airtight container and keep it in the refrigerator. It will last for about 3-4 days. If you want to keep it longer, you can freeze it. Store in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
Tips to Make Loaded Baked Potato Soup
- Make sure to cut the potatoes into equal-sized pieces for even cooking.
- If you like a smoother soup, blend it with an immersion blender or regular blender after cooking.
- Add more toppings like sour cream or additional herbs for extra flavor.
Variation
You can customize your Loaded Baked Potato Soup by adding vegetables like broccoli or cauliflower. You might also swap the cheddar cheese for another type of cheese, such as mozzarella or pepper jack, for a different taste.
FAQs
1. Can I use other types of potatoes?
Yes, you can use Yukon Gold or red potatoes if you prefer. They will give slightly different flavors and textures but will still be delicious.
2. Is there a way to make this soup lighter?
Yes! You can use low-fat milk instead of heavy cream and reduce the amount of cheese. It won’t be as rich but will still be tasty.
3. Can I make this soup vegetarian?
Absolutely! Just use vegetable broth and skip the bacon. You can add extra toppings like olives or mushrooms for added flavors.
Loaded Baked Potato Soup
Ingredients
Method
- Peel and dice the russet potatoes.
- In a large pot, melt butter over medium heat.
- Add potatoes and cook for 5 minutes, stirring occasionally.
- Sprinkle flour over the potatoes and stir for 1 minute.
- Gradually add chicken or vegetable broth while stirring to prevent lumps.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
- Stir in heavy cream and half of the cheese. Cook until cheese has melted.
- Season with salt and pepper to taste.
- Serve warm, topped with remaining cheese, crispy bacon, and green onions.
Notes
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