There’s something irresistibly cozy about a bowl of Loaded Baked Potato Soup — creamy, rich, and loaded with layers of flavor. This recipe combines the comfort of a classic baked potato with the warmth of a hearty soup. The best part? It’s a straightforward recipe that’s perfect for chilly days or a quick family dinner.

Why You’ll Love This Loaded Baked Potato Soup Recipe

• Hearty and Filling: Perfect for a meal or a starter to a cozy dinner.
• Creamy and Rich: Packed with creamy goodness, it has a smooth and satisfying texture.
• Simple Ingredients: You probably have most ingredients in your pantry or fridge.
• Easy to Customize: Top it with your favorite ingredients like cheese, bacon, and green onions.

Ingredients

To achieve that creamy, loaded flavor, here’s what you’ll need:

• Sour cream (optional, for added creaminess)
• 6 medium potatoes (Russet or Yukon Gold work best for that classic texture)
• 4 cups chicken broth (or low-sodium vegetable broth if preferred)
• 1 cup heavy cream (for extra creaminess)
• 2 cups milk (whole milk for richness)
• 1 cup shredded cheddar cheese (sharp cheddar brings out the best flavor)
• 4 strips bacon, cooked and crumbled (for that signature smoky taste)
• 1 medium onion, diced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• Green onions (optional, for garnish)

Step-by-Step Instructions

1. Prepare the Potatoes

1. Peel and Dice: Start by peeling and dicing the potatoes into bite-sized pieces. This helps them cook evenly and blend smoothly into the soup.
2. Cook the Potatoes: Boil the potatoes in salted water until tender, about 10–15 minutes. Drain and set aside.

2. Make the Soup Base

1. Cook the Bacon: In a large soup pot, cook the bacon over medium heat until crispy. Remove the bacon and set it on paper towels to cool. Reserve about 1–2 tablespoons of the bacon grease in the pot for extra flavor.
2. Sauté the Aromatics: In the same pot, add diced onion and minced garlic. Sauté for 3–4 minutes until the onion becomes translucent and fragrant.

3. Build the Creamy Base

1. Add Broth and Milk: Pour in the chicken broth and milk, stirring to combine with the sautéed onions and garlic.
2. Simmer and Blend: Add the cooked potatoes to the pot. Use a potato masher to mash about half of the potatoes directly in the soup, creating a creamy texture while leaving some chunks for a heartier feel.
3. Stir in the Heavy Cream: Pour in the heavy cream, stirring continuously to keep the soup creamy and smooth.

4. Add Cheese and Seasonings

1. Cheddar Cheese: Gradually add the shredded cheddar cheese, stirring until it melts completely into the soup.
2. Salt and Pepper: Season the soup to taste with salt and freshly cracked black pepper. Adjust to your preference.

5. Garnish and Serve

1. Top it Off: Ladle the soup into bowls, topping each with extra cheese, green onions, and a dollop of sour cream if desired.
2. Crumble the Bacon: Just before serving, crumble the bacon into the soup, giving it a final stir.

Tips for the Best Loaded Baked Potato Soup

• Make It Ahead: This soup tastes even better the next day as the flavors meld together. Just reheat gently on the stove.
• Use Russet Potatoes: Russets have a fluffy texture that works beautifully in this soup.
• Control the Thickness: For a thicker soup, use less broth. For a thinner consistency, add a bit more milk.
• Blend or Mash: Mashing the potatoes partially gives a creamy base while keeping chunks for texture.

Customize Your Loaded Baked Potato Soup

One of the best parts of this soup is how versatile it can be! Here are some tasty ideas to make it your own:

• Add Veggies: Corn, chopped celery, or carrots add a touch of sweetness and extra texture.
• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce.
• Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth.
• Extra Creamy: Stir in a bit more heavy cream or a dollop of sour cream for even richer results.

Frequently Asked Questions

Q: Can I make this Loaded Baked Potato Soup vegetarian?

Yes! To make it vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can also add a smoky seasoning, like smoked paprika, to capture a bit of that traditional bacon flavor.

Q: Can I use a different type of potato?

While Russet or Yukon Gold potatoes provide the best creamy texture, you can use red or white potatoes if needed. However, they might yield a slightly different texture.

Q: How do I thicken or thin out the soup?

If you prefer a thicker soup, use less broth or add a slurry of cornstarch and water during cooking. For a thinner consistency, simply add more milk or broth until you reach the desired texture.

Q: What toppings work well with this soup?

Classic toppings include extra cheddar cheese, crumbled bacon, chopped green onions, and a dollop of sour cream. Feel free to get creative with other toppings like chives, croutons, or even a sprinkle of paprika for added color!

Mikii