why make this recipe
Creamy Loaded Baked Potato Soup is a comforting and hearty dish that is perfect for chilly days. This soup brings a delightful mix of flavors and textures, from the richness of the cream and cheese to the crispy bacon and fresh chives. It’s not just delicious, but also easy to prepare, making it a great choice for a family dinner or a cozy night in. You can enjoy it as a meal on its own or alongside a simple salad or bread.
how to make Creamy Loaded Baked Potato Soup
Ingredients:
- 4 large potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped chives
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil or butter for sautéing
Directions:
- In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Once the potatoes are cooked, use an immersion blender to blend the soup until smooth (or mash the potatoes with a potato masher for a chunkier texture).
- Stir in the heavy cream, shredded cheddar cheese, crumbled bacon, and chopped chives. Season with salt and pepper to taste.
- Allow the soup to heat through, then serve hot, garnished with additional cheese, bacon, and chives if desired.
how to serve Creamy Loaded Baked Potato Soup
Serve Creamy Loaded Baked Potato Soup hot in bowls. You can garnish with extra shredded cheese, crumbled bacon, and a sprinkle of chives for a pop of color and flavor. It pairs well with crusty bread or a light salad for a complete meal.
how to store Creamy Loaded Baked Potato Soup
To store the soup, let it cool completely, and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you want to store it for a longer time, you can freeze it. Just make sure to leave some space in the container for the soup to expand as it freezes. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove.
tips to make Creamy Loaded Baked Potato Soup
- Use fresh potatoes for the best flavor and texture.
- For a thicker soup, blend more of the potatoes or use less broth.
- Feel free to adjust the seasonings to your taste; add more salt, pepper, or even some spices like paprika or cayenne for a kick.
- You can use leftover baked potatoes to save time.
variation
If you want to give this soup a new twist, try adding vegetables like broccoli or corn for added nutrition and flavor. You can also swap out the cheddar cheese for other types, like pepper jack for a spicy kick.
FAQs
Q1: Can I make this soup vegetarian?
Yes, simply use vegetable broth instead of chicken broth and omit the bacon or replace it with a vegetarian alternative.
Q2: How can I make the soup spicy?
You can add red pepper flakes, diced jalapeños, or use pepper jack cheese to add some heat to the soup.
Q3: Can I prepare this soup in advance?
Absolutely! You can make the soup ahead of time and store it in the refrigerator or freezer. Just reheat before serving.
Creamy Loaded Baked Potato Soup
Ingredients
Vegetable Ingredients
- 4 large potatoes, peeled and diced Use fresh potatoes for the best flavor and texture.
- 4 cups chicken or vegetable broth For a vegetarian version, use vegetable broth.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped chives Garnish with extra chives for color.
Dairy and Meats
- 1 cup heavy cream
- 1 cup shredded cheddar cheese Can substitute with pepper jack for a spicy kick.
- 1/2 cup cooked bacon, crumbled Use a vegetarian substitute if desired.
Seasonings
- Salt and pepper to taste Feel free to adjust the seasonings.
- Olive oil or butter for sautéing
Instructions
Preparation
- In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
Blending
- Once the potatoes are cooked, use an immersion blender to blend the soup until smooth (or mash the potatoes with a potato masher for a chunkier texture).
Finishing Touches
- Stir in the heavy cream, shredded cheddar cheese, crumbled bacon, and chopped chives. Season with salt and pepper to taste.
- Allow the soup to heat through, then serve hot, garnished with additional cheese, bacon, and chives if desired.
Notes
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