Let me tell you a little secret: the first time I made Loaded Baked Potato Soup, it was an absolute game-changer for my dinner table. I had friends over, and as soon as they walked in and caught a whiff of that creamy goodness simmering on the stove, their eyes lit up like it was Christmas morning. Since then, I’ve made this recipe countless times, and every single time it’s met with rave reviews! Trust me, once you try this soup, you’ll be whipping it up on repeat as well.
Why You’ll Love This Loaded Baked Potato Soup
- Easy to Make: With just a handful of ingredients and simple steps, this soup is perfect for both novice and experienced cooks.
- Versatile: You can customize it with your favorite toppings or add-ins, making it your own signature dish.
- Comforting and Delicious: The creamy texture combined with crispy bacon and rich cheddar makes every spoonful a delight.
- Visually Appealing: Topped with colorful garnishes, this soup is sure to impress your guests.
- Make-Ahead Convenience: It’s perfect for meal prep and can be stored for easy lunches or dinners throughout the week.
The Secret to Perfect Loaded Baked Potato Soup
The secret to achieving that creamy, dreamy texture? It’s all about the potatoes! I use a combination of russet potatoes for their starchiness and Yukon Golds for their buttery flavor. Trust me, the blend adds depth and richness that’s absolutely irresistible. One insider tip I’ve learned is to let the potatoes simmer just long enough until they’re fork-tender but not falling apart. This step ensures that you have chunks of potato in your soup, giving it that hearty feel that everyone loves.
Rave Reviews from Friends and Followers
“I’ve never tasted a soup this good! It was like a warm hug in a bowl. My family asked for seconds!” – Jenna T.
“This Loaded Baked Potato Soup was a hit at our dinner party! Everyone couldn’t stop raving about it. I’ll definitely be making this again!” – Mark L.
“I made this for my kids, and they devoured it! It’s now officially on our weekly menu!” – Sarah K.
Creative Variations to Try
- Cheesy Broccoli Loaded Baked Potato Soup: Toss in some steamed broccoli for a nutritious twist.
- Spicy Loaded Baked Potato Soup: Add jalapeños or a dash of hot sauce for a spicy kick.
- Buffalo Chicken Loaded Baked Potato Soup: Stir in some shredded buffalo chicken for a zesty flavor upgrade.
- Vegan Loaded Baked Potato Soup: Swap the cream for coconut milk and use plant-based bacon for a delicious dairy-free option.
- Herb-Infused Loaded Baked Potato Soup: Add fresh herbs like rosemary or thyme for an aromatic twist.
Bonus: Try topping your soup with crispy fried onions for an extra crunch!
FAQs – All Your Questions Answered!
Can I make this soup ahead of time? Absolutely! This soup actually tastes even better the next day. Just store it in the refrigerator and reheat when you’re ready to enjoy.
How should I store leftovers? Keep any leftovers in an airtight container in the fridge for up to 4 days.
Can I freeze Loaded Baked Potato Soup? Yes! Just let it cool completely, then freeze in a freezer-safe container. Thaw and reheat gently on the stove.
What can I substitute for heavy cream? You can use half-and-half or even whole milk, but for a richer soup, I recommend sticking with heavy cream.
What if my soup is too thick? Simply add a bit more broth or milk until you reach your desired consistency!
Storage/Serving Tips
- Store in an airtight container in the fridge for up to 4 days.
- This soup can be frozen for up to 3 months.
- Reheat on the stove over low heat, stirring occasionally.
- Serve with crusty bread or a fresh salad for a complete meal.
Perfect Occasions for Loaded Baked Potato Soup
- Cozy family dinners on chilly nights.
- Game day gatherings – a crowd-pleaser for sure!
- Comfort food for when you’re feeling under the weather.
- Impressing guests at a dinner party.
- Potlucks or gatherings where you want to share something warm and inviting.
- Lunches that need a hearty boost.
The Complete Recipe
Thank you for sticking around! Now, let’s dive into the recipe that will transform your meal times.
Loaded Baked Potato Soup
Ingredients
- 4 large russet potatoes, peeled and diced
- 2 medium Yukon Gold potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Butter (optional, for sautéing)
Tip: For extra flavor, try roasting your potatoes in the oven before adding them to the soup!
Optional Add-Ins: You can also add sour cream, chives, or even a sprinkle of smoked paprika for an extra flavor boost. Each ingredient plays a role in enriching the flavor and texture of your soup.
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large pot, melt a tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This step enhances the depth of flavor, making your soup even more delicious!
Step 2: Add the Garlic
Stir in the minced garlic and cook for another minute. You want the garlic fragrant but not burnt, as that can add bitterness.
Step 3: Cook the Potatoes
Add the diced russet and Yukon Gold potatoes to the pot and pour in the broth. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender. The smell at this stage is simply heavenly!
Step 4: Blend to Creaminess
Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and leave the rest intact. This step is crucial for that creamy texture we’re aiming for!
Step 5: Stir in the Cream and Cheese
Pour in the heavy cream and stir in the shredded cheddar cheese until melted and evenly incorporated. This is where the magic happens – the soup becomes luxuriously creamy!
Step 6: Season and Serve
Season with salt and pepper to taste. Serve hot, topped with crispy bacon, additional cheese, and chopped green onions. The contrast of flavors and textures will wow everyone at your table!
Nutrition info (per serving): Approximately 400 calories, 20g fat, 35g carbohydrates, and 10g protein.
Final Thoughts
There you have it! A bowl of Loaded Baked Potato Soup that’s not just a recipe but an experience that warms the heart and delights the palate. I can’t stress enough how special this soup is – it’s the perfect comfort food that brings people together. I encourage you to give this recipe a try, and I promise you’ll have your
Creamy Loaded Baked Potato Soup
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Total Time:
45 mins -
Yield:
6 servings
Warm up on chilly days with creamy loaded baked potato soup topped with crispy delights. Perfect for cozy dinners or a comforting lunch.
Ingredients
- • 4 large russet potatoes, peeled and diced
- • 2 medium Yukon Gold potatoes, peeled and diced
- • 1 medium onion, chopped
- • 3 cloves garlic, minced
- • 4 cups chicken or vegetable broth
- • 1 cup heavy cream
- • 1 cup shredded cheddar cheese
- • 1/2 cup cooked bacon, crumbled
- • Salt and pepper to taste
- • Green onions, chopped (for garnish)
- • Butter (optional, for sautéing)
Instructions
- In a large pot, melt a tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced russet and Yukon Gold potatoes to the pot and pour in the broth. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
- Using an immersion blender, blend the soup until smooth.
- Pour in the heavy cream and stir in the shredded cheddar cheese until melted and evenly incorporated.
- Season with salt and pepper to taste. Serve hot, topped with crispy bacon, additional cheese, and chopped green onions.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Cuisine: American
- Method: Oven
