Loaded Baked Potato Soup for Chilly Evenings With the Kids

why make this recipe

Loaded Baked Potato Soup is a perfect comfort food for chilly evenings. It’s warm, creamy, and delicious, making it a hit with kids and adults alike. This soup combines the classic flavors of a baked potato, complete with toppings, into a cozy bowl of goodness. Plus, it’s easy to make and a great way to sneak in some veggies and warm up the family on cold days!

how to make Loaded Baked Potato Soup

Ingredients:

• 6 medium russet potatoes, peeled and diced
• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ¼ cup chopped green onions
• Salt and black pepper to taste

Directions:

1. In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set it aside, leaving about 2 tablespoons of bacon fat in the pot.
2. Add the diced onion to the pot and sauté until soft, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
3. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
4. Using a potato masher or immersion blender, partially mash the potatoes in the pot for a creamy texture, leaving some chunks.
5. Stir in the milk, half of the cheddar cheese, and half of the cooked bacon. Simmer for 5 minutes, then season with salt and black pepper to taste.
6. Ladle soup into bowls and top with the remaining cheddar cheese, bacon, sour cream, and chopped green onions. Serve hot.

how to serve Loaded Baked Potato Soup

Serve Loaded Baked Potato Soup hot in deep bowls. Garnish with extra cheddar cheese, a dollop of sour cream, crispy bacon bits, and chopped green onions. Pair it with some crusty bread or a simple salad for a complete meal.

how to store Loaded Baked Potato Soup

To store the soup, let it cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months. Make sure to leave some space in the container as it may expand when frozen.

tips to make Loaded Baked Potato Soup

• For an even creamier texture, use heavy cream instead of whole milk.
• Add some cooked broccoli or cauliflower for extra nutrition and flavor.
• Make sure to cook the bacon until it’s very crispy for the best texture in the soup.

variation

You can turn this Loaded Baked Potato Soup into a loaded baked potato chowder by adding corn, or you can spice it up by adding some diced jalapeños for a bit of heat.

FAQs

1. Can I make this soup vegetarian?
Yes, you can use vegetable broth instead of chicken broth and skip the bacon. You could sauté some mushrooms for added flavor.

2. How can I thicken the soup?
If you want a thicker soup, you can add a little bit of flour or cornstarch mixed with water. Stir it in while simmering until it reaches your desired consistency.

3. Can I add more toppings?
Absolutely! Feel free to add toppings like crispy fried onions, diced tomatoes, or even chili for a spicier version of the soup.

Loaded Baked Potato Soup

A creamy and delicious soup that captures the comforting flavors of a loaded baked potato, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Appetizer, Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 6 medium russet potatoes, peeled and diced
• 6 slices bacon, chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups whole milk For a creamier texture, substitute with heavy cream.
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• ¼ cup chopped green onions
• Salt and black pepper to taste

Method

 

Cooking

1. In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set it aside, leaving about 2 tablespoons of bacon fat in the pot.
2. Add the diced onion to the pot and sauté until soft, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
3. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
4. Using a potato masher or immersion blender, partially mash the potatoes in the pot for a creamy texture, leaving some chunks.
5. Stir in the milk, half of the cheddar cheese, and half of the cooked bacon. Simmer for 5 minutes, then season with salt and black pepper to taste.
6. Ladle soup into bowls and top with the remaining cheddar cheese, bacon, sour cream, and chopped green onions. Serve hot.

Notes

Let the soup cool completely before storing. Place it in an airtight container and store in the refrigerator for up to 3 days or freeze for up to 2 months.