why make this recipe
Loaded Baked Potato Soup is a hearty and comforting dish that brings together classic flavors in a creamy, delicious bowl. It’s perfect for chilly days when you want something warm and filling. This soup combines the familiar taste of baked potatoes with the goodness of bacon, cheese, and sour cream, creating a meal that pleases the whole family. Plus, it’s easy to make and can be on your table in under an hour!
how to make Loaded Baked Potato Soup
Ingredients
- 4 large potatoes, peeled and diced
- 6 slices of bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 4 cups chicken broth
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup milk
- Salt and pepper to taste
- Chives for garnish
Directions
- In a large pot, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion and garlic to the pot, cooking until softened.
- Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Mash some of the potatoes for a thicker consistency if desired.
- Stir in the milk, cheddar cheese, and sour cream until melted and combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with crumbled bacon, cheese, and chives.
how to serve Loaded Baked Potato Soup
Serve the soup hot in bowls, and top it with extra crumbled bacon, shredded cheese, and chopped chives for added flavor and presentation. This soup pairs wonderfully with crusty bread or a simple green salad, making it a perfect meal on its own.
how to store Loaded Baked Potato Soup
To store any leftovers, let the soup cool completely. Transfer it to an airtight container and refrigerate for up to 3-4 days. You can also freeze the soup in freezer-safe containers for up to 2-3 months. When ready to eat, thaw and reheat on the stove or in the microwave.
tips to make Loaded Baked Potato Soup
- Use russet potatoes for a fluffy texture.
- Feel free to add extra vegetables like carrots or celery for more flavor.
- For a richer taste, use heavy cream instead of milk.
- Adjust the consistency by adding more or less chicken broth.
variation
You can make a vegetarian version by skipping the bacon and using vegetable broth instead of chicken broth. To add some heat, consider adding diced jalapeños or a pinch of cayenne pepper.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. Just reheat before serving.Can I use other types of cheese?
Absolutely! You can use Monterey Jack, gouda, or any cheese you prefer.Is this soup gluten-free?
Yes, as long as you use gluten-free chicken broth, this soup is gluten-free.
Loaded Baked Potato Soup
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced Use russet potatoes for a fluffy texture.
- 6 slices bacon, cooked and crumbled Feel free to add extra vegetables like carrots or celery for more flavor.
- 1 cup cheddar cheese, shredded Other cheese options include Monterey Jack or gouda.
- 1 cup sour cream
- 4 cups chicken broth Can use vegetable broth for a vegetarian version.
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup milk Use heavy cream for a richer taste.
- to taste Salt and pepper
- as needed Chives for garnish
Instructions
Cooking
- In a large pot, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion and garlic to the pot, cooking until softened.
- Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Mash some of the potatoes for a thicker consistency if desired.
- Stir in the milk, cheddar cheese, and sour cream until melted and combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with crumbled bacon, cheese, and chives.
Notes
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