Loaded Baked Potato Soup for Chilly Evenings With the Kids

Why Make This Recipe

Loaded Baked Potato Soup is perfect for chilly evenings, especially when you have kids at home. It’s warm, creamy, and packed with flavors that everyone loves. Plus, it’s a fun way to enjoy classic baked potatoes in soup form. This recipe is easy to follow and perfect for a cozy family dinner.

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.
2. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
3. Add the diced onion to the pot and sauté until soft, about 4 minutes.
4. Stir in the minced garlic and cook for 1 minute more.
5. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
6. Using a potato masher or immersion blender, partially mash the potatoes in the pot for a creamy texture, leaving some chunks.
7. 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.
8. 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 the soup hot in bowls. You can add extra toppings like more cheese, bacon bits, and a dollop of sour cream on top. Pair it with some warm bread for a wholesome meal that your kids will love.

How to Store Loaded Baked Potato Soup

If you have leftovers, let the soup cool down. Then, store it in an airtight container in the fridge. It will stay fresh for up to 4 days. To reheat, warm it on the stove over low heat, stirring occasionally.

Tips to Make Loaded Baked Potato Soup

• To make the soup thicker, mash more potatoes or use a blender.
• For a bit of spice, add a pinch of cayenne pepper or some diced jalapeños.
• Use low-fat milk if you want to reduce calories.

Variation

You can make a vegetarian version by omitting the bacon and using vegetable broth instead of chicken broth. Add extra vegetables like carrots or celery for more flavor.

FAQs

Can I freeze Loaded Baked Potato Soup?
Yes, you can freeze the soup! Store it in a freezer-safe container for up to 2 months. Thaw it in the fridge before reheating.

Can I use other types of cheese?
Absolutely! You can use cheese like gouda, mozzarella, or pepper jack for different flavors.

What can I do if the soup is too thick?
If the soup is too thick, add more milk or chicken broth until you reach your desired consistency.

Loaded Baked Potato Soup

A warm, creamy, and flavorful soup that transforms classic baked potatoes into a comforting dish perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 500 kcal

Ingredients

  

Main ingredients

• 6 medium russet potatoes, peeled and diced
• 6 slices bacon, chopped Can substitute turkey bacon for a lighter option.
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth Vegetable broth can be used for a vegetarian version.
• 2 cups whole milk Low-fat milk can be used to reduce calories.
• 1 cup shredded cheddar cheese Other types of cheese can be substituted for different flavors.
• ½ cup sour cream
• ¼ cup chopped green onions
• Salt and black pepper to taste

Instructions

 

Cooking

• In a large pot over medium heat, cook the chopped bacon until crispy.
• Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
• 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.
• Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
• Using a potato masher or immersion blender, partially mash the potatoes in the pot for a creamy texture, leaving some chunks.
• 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.
• Ladle soup into bowls and top with the remaining cheddar cheese, bacon, sour cream, and chopped green onions. Serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Can freeze for up to 2 months. Reheat on the stove over low heat, stirring occasionally. For a thicker soup, mash more potatoes or use a blender. Optionally, add cayenne pepper or diced jalapeños for a spicy kick.

Keyword comfort food, Creamy Soup, family dinner, Loaded Baked Potato Soup, Vegetarian Option