why make this recipe
This soup is warm, filling, and full of flavor. It tastes like a loaded baked potato in a bowl. It is easy to make and good for cold days or a simple family meal. For other simple meal ideas, see this guide to healthy breakfast foods: Healthy Breakfast Foods Guide.
introduction
Best Loaded Baked Potato Soup is creamy and rich. It has soft potatoes, cheese, bacon, and chives. You can make it fast with common ingredients. This recipe fits weeknight dinners or a cozy lunch. Learn more simple food ideas here: Healthy Breakfast Ideas.
how to make Best Loaded Baked Potato Soup
Follow the steps below. They are easy and direct.
Ingredients :
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices of bacon, cooked and crumbled
- Salt and pepper to taste
- Chives for garnish
Directions :
In a large pot, sauté the onions and garlic until fragrant. Add the diced potatoes and broth; bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes. Use a potato masher to partially mash the soup for a creamy texture. Stir in the heavy cream, cheddar cheese, and crumbled bacon. Season with salt and pepper to taste. Serve hot, garnished with chives.
how to serve Best Loaded Baked Potato Soup
Serve hot in bowls. Add extra shredded cheese, bacon, and chives on top. Offer crusty bread or a simple salad on the side. Keep spoons ready—this soup is best eaten warm.
how to store Best Loaded Baked Potato Soup
Let the soup cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. Reheat on the stove over low heat, stirring until warm. You can also freeze the soup in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
tips to make Best Loaded Baked Potato Soup
- Use starchy potatoes (like Russet) for a thick texture. See more simple food ideas here: Healthy Breakfast Ideas.
- Don’t over-mash the potatoes. Leave some pieces for texture.
- Taste and add salt at the end since bacon and cheese add salt.
- If you want a thinner soup, add a little more broth or milk.
- Cook bacon until crisp and crumble it for the best crunch.
variation (if any)
- Make it vegetarian: use vegetable broth and skip the bacon. Add smoked paprika for a smoky taste.
- Add cooked corn or chopped broccoli for more veg.
- Swap cheddar for pepper jack for a spicy kick.
FAQs
Q: Can I use milk instead of heavy cream?
A: Yes. Milk makes it lighter but not as rich. Use whole milk for a better texture.
Q: Can I make this in a slow cooker?
A: Yes. Cook potatoes, onion, garlic, and broth on low until potatoes are soft. Mash some potatoes, then add cream, cheese, and bacon at the end.
Q: How do I make the soup thicker?
A: Mash more potatoes in the pot or add a bit of milk mixed with a spoon of cornstarch. Stir until it thickens.
Q: Can I use pre-cooked potatoes?
A: Yes. Add them later in cooking and heat until tender. They will save time.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze in a sealed container for up to 2 months. Thaw in fridge before reheating.
Conclusion
If you want another creamy take on potato soup, check out The Ultimate Creamy Potato Soup – Sugar Spun Run for ideas and inspiration: The Ultimate Creamy Potato Soup – Sugar Spun Run.
Print
Best Loaded Baked Potato Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A creamy and rich soup that tastes like a loaded baked potato in a bowl, perfect for cold days or a simple family meal.
Ingredients
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices of bacon, cooked and crumbled
- Salt and pepper to taste
- Chives for garnish
Instructions
- In a large pot, sauté the onions and garlic until fragrant.
- Add the diced potatoes and broth; bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher to partially mash the soup for a creamy texture.
- Stir in the heavy cream, cheddar cheese, and crumbled bacon.
- Season with salt and pepper to taste.
- Serve hot, garnished with chives.
Notes
Use starchy potatoes like Russet for a thick texture. Don’t over-mash the potatoes; leave some pieces for texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg
Keywords: loaded baked potato soup, creamy soup, comfort food