why make this recipe
Best Loaded Baked Potato Soup is a warm and hearty dish that brings comfort on chilly days. It’s a creamy, flavorful soup that combines the classic taste of a loaded baked potato with the ease of a soup. This recipe is perfect for gatherings, a cozy family dinner, or simply when you need a little extra warmth in your life. With its rich ingredients, including bacon, cheese, and cream, it’s sure to satisfy even the pickiest eaters.
how to make Best Loaded Baked Potato Soup
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
Best Loaded Baked Potato Soup is best served hot. Ladle it into bowls and top with extra cheddar cheese, crumbled bacon, and fresh chives for a beautiful presentation. You can also add a dollop of sour cream for extra creaminess and a burst of flavor. Serve it alongside crusty bread or a simple green salad for a complete meal.
how to store Best Loaded Baked Potato Soup
If you have leftover soup, store it in an airtight container in the fridge. It will keep well for about 3-4 days. To reheat, simply warm it in a pot over low heat until heated through. You can also freeze the soup for up to 2 months. If freezing, make sure to leave out the cream and cheese until you’re ready to serve it to prevent separation upon reheating.
tips to make Best Loaded Baked Potato Soup
- Choose starchy potatoes like Russets for a creamier texture.
- For added flavor, consider using homemade broth.
- Adjust the thickness of the soup by adding more or less broth based on your preference.
- You can also blend the soup for a smoother consistency if desired.
variation
For a healthier version, you might skip the cream and use low-fat milk instead. You can also add vegetables like broccoli or cauliflower for an extra punch of nutrients.
FAQs
Q: Can I make this soup vegan?
A: Yes! Substitute the bacon with a plant-based alternative, use vegetable broth, and swap the heavy cream with a non-dairy milk or cream.
Q: What can I use instead of cheddar cheese?
A: You can use any cheese you prefer, such as Monterey Jack or pepper jack for a kick.
Q: How can I thicken the soup if it’s too thin?
A: You can thicken the soup by adding more mashed potatoes or a small amount of cornstarch mixed with cold water. Just stir it in and let it cook for a few minutes until it thickens.
Best Loaded Baked Potato Soup
A warm and hearty loaded baked potato soup that’s creamy, flavorful, and perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Carnivore
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
Best served hot with extra cheddar cheese, crumbled bacon, and fresh chives. Store leftovers in an airtight container for 3-4 days, or freeze for up to 2 months without cream and cheese.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg
Keywords: soup, loaded baked potato, comfort food, creamy soup, hearty soup