why make this recipe
Loaded Baked Potato Soup is a comforting dish that brings warmth and satisfaction on chilly days. This creamy soup is packed with flavor and is a great way to enjoy the classic baked potato in liquid form. It’s perfect for gatherings or family dinners, as everyone loves a hearty bowl of soup topped with delicious ingredients. Plus, you can customize it to suit your taste!
how to make Loaded Baked Potato Soup
Ingredients:
- 1 pound bacon (thick sliced, chopped)
- 1/4 cup scallions (chopped, plus more for serving)
- 2 tablespoons minced garlic
- 1/2 cup flour
- 1 quart heavy cream
- 2 cups chicken broth
- 1 cup milk
- Salt (to taste)
- Ground black pepper (to taste)
- Adobo (to taste)
- 3 pounds potatoes (peeled and cubed into even-sized pieces)
- 2 cups sharp cheddar cheese (freshly grated)
- Sour cream (for serving)
Directions:
- Cook the bacon in a large soup pot or Dutch oven until crispy. Transfer the bacon to a plate lined with a paper towel to drain excess fat.
- In the same pot, add the chopped scallions, minced garlic, and flour. Whisk constantly to combine and make a roux.
- Pour in the chicken broth, heavy cream, milk, and add salt, black pepper, and adobo to taste. Stir to combine the mixture.
- Toss in the cubed potatoes. The liquid should cover the potatoes slightly. If needed, you can add or remove milk at this point.
- Cook on medium heat for about 20 minutes, or until the potatoes are soft.
- Stir in the freshly grated cheddar cheese and let it simmer on low heat until the cheese is fully melted.
- Serve hot, and load it up with sour cream, extra scallions, and the crispy bacon pieces!
how to serve Loaded Baked Potato Soup
Serve Loaded Baked Potato Soup hot in bowls. You can allow everyone to customize their soup by adding more toppings like extra bacon, scallions, or a dollop of sour cream. Pair it with crusty bread or a simple salad for a complete meal.
how to store Loaded Baked Potato Soup
To store Loaded Baked Potato Soup, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer time, you can freeze the soup in freezer-safe containers for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat gently on the stove.
tips to make Loaded Baked Potato Soup
- For a thicker soup, let it simmer longer after adding the potatoes.
- Make sure to cube the potatoes into even-sized pieces to ensure they cook evenly.
- You can adjust the seasonings to your taste preference.
- For a vegetarian version, omit the bacon and substitute vegetable broth for chicken broth.
variation
You can add different vegetables like carrots or celery for more flavor and nutrition. If you love spice, consider adding jalapeños or hot sauce for a kick! For a lighter version, you can use half-and-half or low-fat milk instead of heavy cream.
FAQs
1. Can I make this soup ahead of time?
Yes, you can make Loaded Baked Potato Soup ahead of time. It tastes even better the next day as the flavors meld together.
2. How do I reheat the soup?
Reheat the soup gently on the stove over low to medium heat. Stir occasionally to prevent it from sticking to the bottom of the pot.
3. Can I use instant potatoes for this recipe?
While it’s possible to use instant potatoes, the texture and flavor will be different. Fresh potatoes add a heartiness that instant varieties can’t replicate.
Loaded Baked Potato Soup
Ingredients
For the soup
- 1 pound bacon (thick sliced, chopped) Cook until crispy
- 1/4 cup scallions (chopped, plus more for serving) For garnish
- 2 tablespoons minced garlic
- 1/2 cup flour For roux
- 1 quart heavy cream
- 2 cups chicken broth
- 1 cup milk Adjust as needed
- to taste Salt
- to taste Ground black pepper
- to taste Adobo
- 3 pounds potatoes (peeled and cubed into even-sized pieces)
- 2 cups sharp cheddar cheese (freshly grated)
- to serve Sour cream For garnish
Instructions
Cooking the Soup
- Cook the bacon in a large soup pot or Dutch oven until crispy. Transfer to a plate lined with a paper towel to drain excess fat.
- In the same pot, add the chopped scallions, minced garlic, and flour. Whisk constantly to combine and make a roux.
- Pour in the chicken broth, heavy cream, milk, and add salt, black pepper, and adobo to taste. Stir to combine the mixture.
- Toss in the cubed potatoes. The liquid should cover the potatoes slightly. Adjust milk if needed.
- Cook on medium heat for about 20 minutes, or until the potatoes are soft.
- Stir in the freshly grated cheddar cheese and let it simmer on low heat until the cheese is fully melted.
- Serve hot, topped with sour cream, extra scallions, and crispy bacon pieces.
Notes
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