Golden Loaded Baked Potato Soup with Herbs

There’s something undeniably comforting about a bowl of Loaded Baked Potato Soup. This dish melds the creamy richness of baked potatoes with a medley of toppings that bring lots of flavor to the table. Whether you’re looking to warm up on a chilly night or impress friends at a cozy gathering, this soup is a go-to. My first attempt at making it was a revelation; the blend of textures and flavors made it a fast favorite among family and friends.

Loaded Baked Potato Soup

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• Author: Lorena Kensley
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Non-Vegetarian

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Description

A comforting and creamy Loaded Baked Potato Soup topped with flavorful garnishes.

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Ingredients

• 4 large Russet potatoes
• 6 slices of bacon
• 1 cup shredded Cheddar cheese
• 1 cup sour cream
• 2 tablespoons butter
• 2 tablespoons flour
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk or cream
• 2 green onions or chives, for garnish
• Salt and pepper to taste

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Instructions

1. Peel and dice the russet potatoes into bite-sized pieces. Boil in salted water until tender (about 15 minutes), then drain and set aside.
2. In a large pot, cook the bacon over medium heat until crispy. Remove, drain on paper towels, and set aside. Save about 2 tablespoons of the rendered bacon fat.
3. In the same pot, add diced onion to the reserved bacon fat and sauté until translucent (about 3-4 minutes). Add minced garlic and cook for an additional 30 seconds.
4. Stir in the butter and let it melt. Once melted, sprinkle in the flour, whisking constantly until combined, forming a roux.
5. Gradually add the chicken broth, whisking until smooth. Bring it to a simmer.
6. Stir in the boiled potatoes, mashing some lightly for texture while leaving others chunky.
7. Pour in milk or cream, allowing the soup to simmer until slightly thickened (about 5 minutes).
8. Mix in shredded cheese and sour cream until well-combined and creamy. Season with salt and pepper to taste.
9. Ladle the soup into bowls and top with crispy bacon, extra cheese, and fresh chives or green onions.

Notes

You can substitute russet potatoes with Yukon Golds for a creamier texture or use vegetable broth for a vegetarian version. For a thicker soup, add more flour when making your roux.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Boiling, Sautéing
• Cuisine: American

Why Make This Recipe

Reasons to Try It

Imagine a dish that’s not only quick to prepare but is also a hit with both adults and kids alike. Loaded Baked Potato Soup checks all the boxes: it’s budget-friendly, rich in flavors, and comes together in less than an hour. Perfect for a weeknight dinner or served as a delightful starter for a holiday brunch, this soup’s versatility makes it a staple in my kitchen.

“This soup was a game-changer for dinner! Creamy, filling, and loaded with flavor. My kids couldn’t get enough!” – Sarah T., recipe enthusiast.

How to Make Loaded Baked Potato Soup

Step-by-Step Overview

Before diving into the ingredients, it helps to visualize the process. Here’s a quick look at what you’ll be doing:

1. Boil the potatoes until tender, then set them aside.
2. Cook the bacon until crispy and reserve some of the fat.
3. Sauté onion and garlic in that bacon fat until fragrant.
4. Whisk together butter and flour to create a roux.
5. Gradually mix in chicken broth, then incorporate the potatoes.
6. Stir in milk or cream, allowing it to thicken.
7. Finish with cheese and sour cream for a creamy texture.
8. Serve topped with your favorite garnishes!

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min

Ingredients

What You’ll Need

Gather the following fresh ingredients to bring your Loaded Baked Potato Soup to life:

• 4 large Russet potatoes
• 6 slices of bacon
• 1 cup shredded Cheddar cheese
• 1 cup sour cream
• 2 tablespoons butter
• 2 tablespoons flour
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk or cream
• 2 green onions or chives, for garnish
• Salt and pepper to taste

You can substitute russet potatoes with Yukon Golds for a creamier texture or use vegetable broth for a vegetarian version.

Directions

Step-by-Step Instructions

1. Prep the Potatoes: Peel and dice the russet potatoes into bite-sized pieces. Boil in salted water until tender (about 15 minutes), then drain and set aside.
2. Cook the Bacon: In a large pot, cook the bacon over medium heat until crispy. Remove, drain on paper towels, and set aside. Save about 2 tablespoons of the rendered bacon fat.
3. Sauté the Aromatics: In the same pot, add diced onion to the reserved bacon fat and sauté until translucent (about 3-4 minutes). Add minced garlic and cook for an additional 30 seconds.
4. Make the Roux: Stir in the butter and let it melt. Once melted, sprinkle in the flour, whisking constantly until combined, forming a roux.
5. Add the Broth: Gradually add the chicken broth, whisking until smooth. Bring it to a simmer.
6. Incorporate the Potatoes: Stir in the boiled potatoes, mashing some lightly for texture while leaving others chunky.
7. Finish with Creaminess: Pour in milk or cream, allowing the soup to simmer until slightly thickened (about 5 minutes).
8. Add the Good Stuff: Mix in shredded cheese and sour cream until well-combined and creamy. Season with salt and pepper to taste.
9. Ready to Serve: Ladle the soup into bowls and top with crispy bacon, extra cheese, and fresh chives or green onions.

How to Serve Loaded Baked Potato Soup

Best Ways to Enjoy It

This soup is perfect on its own or accompanied by crusty bread for dipping. You could also pair it with a simple side salad for a complete meal. For an upscale touch, serve with a drizzle of truffle oil or a sprinkle of smoked paprika. Let your creativity shine in the way you plate it!

How to Store

Keeping Leftovers Fresh

If you have any leftovers (though I doubt you will), store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk to restore its creamy consistency if needed. For longer storage, freeze portions in freezer-safe bags. Just remember to label them, as soup can be tricky to identify after freezing!

Tips to Make

Helpful Cooking Tips

• Cook the Potatoes As You Like: You can roast the potatoes instead of boiling them for a different flavor profile.
• Crispier Bacon: Bake the bacon in the oven for less mess, achieving uniform crispiness.
• Thickening the Soup: If you prefer a thicker soup, add more flour when making your roux or blend part of the soup in a blender.

Variations

Creative Twists

Feel free to customize your Loaded Baked Potato Soup! Try adding diced jalapeños for a spicy kick, or top it with crispy fried onions for extra texture. If you’re feeling adventurous, incorporate different cheeses, like Gouda or pepper jack. You can also swap out bacon for sautéed mushrooms for a vegetarian alternative or use plant-based sour cream and milk for a vegan option.

FAQs

Common Questions

Q: What can I use instead of russet potatoes?

A: Yukon Gold potatoes work well for a creamier texture, while red potatoes provide more firmness.

Q: Can I make this soup in advance?

A: Absolutely! Prepare the soup up to the point of adding the cream and cheese, then store it in the fridge. Add these ingredients just before serving.

Q: How do I store leftovers?

A: Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it, but keep in mind that the texture may change slightly upon reheating.