Warm, comforting, and irresistibly savory, this loaded baked potato soup is the perfect homemade meal using simple ingredients for any cozy night in. Bursting with flavor and easily adaptable, this soup will soon become your go-to comfort food. With a rich, creamy texture and the hearty flavor of loaded potatoes, you’re just a few ingredients away from culinary bliss.
Growing up, Saturday nights were always reserved for family gatherings at our grandmother’s house. One dish we all looked forward to, especially during the colder months, was her signature soup. The recipe was a family staple, passed down through generations, and it never failed to bring everyone to the table. Anytime I make this dish, I’m reminded of those evenings filled with laughter and warmth, a testament to the comfort a good meal can provide.
Why You’ll Love This Recipe
This recipe is a true comfort food classic, combining the simplicity of your favorite dish with the warmth of a hearty soup. It’s perfect for meal prepping due to its longevity in the fridge and freezer. Quick and easy to prepare, this soup is versatile enough for any meal of the day. Plus, it’s easily customizable to suit various dietary needs, ensuring everyone at your table will feel satisfied.
Ingredients Notes
The best part about this soup is its reliance on everyday ingredients. Use russet potatoes for their creamy texture. If you prefer a lighter option, substitute with cauliflower or sweet potatoes. Feel free to enrich the flavor with smoked paprika or add a dash of hot sauce for a spicy kick. Toppings like crispy bacon, cheddar cheese, and green onions add both texture and flavor.
Recipe Steps
Step 1
Begin by baking the potatoes. Preheat your oven to 400°F (200°C) and bake for about 45 minutes until tender. Allow them to cool slightly before peeling.
Step 2
While the potatoes are baking, fry your bacon until crispy. Set aside to cool and then crumble for toppings.
Step 3
In a large pot, melt butter over medium heat. Add diced onions and sauté until translucent. Sprinkle in flour and cook, stirring regularly, until golden and slightly nutty.
Step 4
Gradually whisk in chicken broth and milk. Bring to a simmer, then add the peeled, diced potatoes. Season with salt and pepper to taste.
Step 5
Use an immersion blender to blend the soup until smooth and creamy. Stir in cream and heat through gently before serving with your choice of toppings.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, allow the soup to cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of milk or broth to adjust the consistency, if necessary.
Variations & Substitutions
For a vegan version, replace dairy with plant-based alternatives like coconut milk or almond milk and omit the bacon. Add roasted garlic or mushrooms for an added depth of flavor. Experiment with different herbs such as dill or rosemary to give your soup a unique twist.
Serving Suggestions
This soup is ideal for a weeknight dinner or a cozy weekend lunch. Serve it with crusty bread or a fresh salad for a complete meal. It’s also perfect for parties where your guests can personalize their bowls with various toppings.
Frequently Asked Questions
Can I make this soup ahead of time? Absolutely! This soup can be prepared ahead of time and stored in the refrigerator. The flavors often meld and improve after a day, making it even more delicious when reheated.
What if I don’t have an immersion blender? No problem. You can transfer the soup in batches to a regular blender. Just be sure to let it cool slightly and vent the blender lid to prevent heat pressure from building up.
How can I make the soup thicker or thinner? To thicken, you can add a few extra potatoes or a sprinkle of cornstarch dissolved in water. To thin the soup, just add more broth or milk until you reach your desired consistency. Adjust seasoning as you modify the texture.
Loaded Baked Potato Soup
Ingredients
Main Ingredients
- 4 cups Russet potatoes peeled and diced
- 2 cups Chicken broth
- 1 cup Whole milk
- 1 cup Cheddar cheese shredded
- 1 tablespoon Butter
- 4 slices Bacon cooked and crumbled
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 3 tablespoons Green onions chopped
Instructions
Preparation Steps
- In a large pot, melt the butter over medium heat. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Use a potato masher or an immersion blender to mash some of the potatoes in the soup.
- Stir in the milk and cheese, and continue to cook until the cheese is melted and the soup is heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with crumbled bacon and chopped green onions.
