Introduction to Creamy Loaded Baked Potato Soup
There’s something magical about a warm bowl of Creamy Loaded Baked Potato Soup on a chilly evening. It wraps around you like a cozy blanket, making even the busiest days feel a little more manageable. This soup is not just a meal; it’s a hug in a bowl, perfect for impressing loved ones or simply treating yourself after a long day. With its rich flavors and creamy texture, it’s a delightful way to enjoy comfort food without spending hours in the kitchen. Trust me, once you try this recipe, it’ll become a staple in your home!
Why You’ll Love This Creamy Loaded Baked Potato Soup
This Creamy Loaded Baked Potato Soup is a game-changer for busy weeknights. It’s quick to whip up, taking just 45 minutes from start to finish. The taste? Absolutely divine! Each spoonful is a blend of creamy goodness and savory flavors that will have your taste buds dancing. Plus, it’s versatile enough to please even the pickiest eaters in your family. You’ll find yourself making this comforting dish again and again!
Ingredients for Creamy Loaded Baked Potato Soup
Gathering the right ingredients is the first step to creating a delicious Creamy Loaded Baked Potato Soup. Here’s what you’ll need:
- Bacon: Six slices, chopped. This adds a smoky flavor and crunch that elevates the soup.
- Unsalted Butter: Four tablespoons. It creates a rich base for the soup.
- Onion: One medium, diced. It brings sweetness and depth to the flavor profile.
- Garlic: Two cloves, minced. A must for that aromatic kick!
- All-Purpose Flour: ⅓ cup. This thickens the soup, giving it that creamy texture.
- Chicken Broth: Four cups. You can substitute with vegetable broth for a vegetarian option.
- Whole Milk: Two cups. For extra creaminess, consider using half & half.
- Heavy Cream: One cup. This is the secret to achieving that luscious, velvety finish.
- Russet Potatoes: Four large, baked, peeled, and diced. They’re the star of the show, providing heartiness.
- Salt: One teaspoon, or to taste. Essential for enhancing all the flavors.
- Black Pepper: ½ teaspoon. A little spice goes a long way!
- Smoked Paprika: ½ teaspoon (optional). It adds a subtle smokiness that’s simply delightful.
- Sharp Cheddar Cheese: One cup, shredded. This gives the soup a cheesy richness.
- Sour Cream: ½ cup. It adds a tangy finish that balances the flavors beautifully.
For exact measurements, check the bottom of the article where you can find everything available for printing. Happy cooking!
How to Make Creamy Loaded Baked Potato Soup
Now that you have all your ingredients ready, let’s dive into the heart of the matter: making this Creamy Loaded Baked Potato Soup. Follow these simple steps, and you’ll be savoring a bowl of comfort in no time!
Step 1: Cook the Bacon
Start by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and cook it until crispy, about 5-7 minutes. The sizzling sound is music to my ears! Once it’s golden brown, use a slotted spoon to remove the bacon and set it aside. Don’t toss that bacon fat! Leave about 2 tablespoons in the pot; it’s packed with flavor and will make your soup sing.
Step 2: Prepare the Base
In the same pot, add the unsalted butter to the bacon fat. Let it melt and swirl it around. Next, toss in the diced onion and cook until it’s soft and translucent, about 5 minutes. The aroma will fill your kitchen! Add the minced garlic and cook for another minute. Now, sprinkle the flour over the onion mixture, stirring constantly for 1-2 minutes. This creates a roux, which thickens your soup and gives it that creamy texture we all love.
Step 3: Add Liquids
Slowly whisk in the chicken broth, followed by the whole milk and heavy cream. Watch as the mixture transforms into a luscious base! Bring it to a gentle simmer, stirring occasionally. This is where the magic happens, and your kitchen will start to smell heavenly.
Step 4: Incorporate Potatoes
Now, it’s time to add the star of the show: the baked potatoes! Gently fold them into the soup. I like to use a potato masher to mash some of the potatoes, creating a creamy consistency while leaving some chunks for texture. It’s like a cozy hug for your taste buds!
Step 5: Final Touches
Season your soup with salt, black pepper, and smoked paprika if you’re feeling adventurous. Stir in the shredded sharp cheddar cheese and sour cream, mixing until everything is smooth and creamy. Taste and adjust the seasoning if needed. You want it to be just right!
Step 6: Serve and Enjoy
Now comes the best part! Ladle the soup into bowls and top it with the crispy bacon bits, more cheddar cheese, a dollop of sour cream, and a sprinkle of green onions. Each bowl is a masterpiece, ready to warm your heart and soul. Enjoy every spoonful of your Creamy Loaded Baked Potato Soup!
Tips for Success
- Use freshly baked potatoes for the best flavor and texture.
- Don’t skip the bacon fat; it adds incredible depth to the soup.
- For a thicker soup, let it simmer a bit longer.
- Feel free to experiment with toppings like chives or crispy onions.
- Make it ahead of time; the flavors deepen as it sits!
Equipment Needed
- Large Pot or Dutch Oven: Essential for cooking the soup. A heavy-bottomed pot works too.
- Slotted Spoon: Perfect for removing bacon without the grease.
- Potato Masher: Helps achieve that creamy texture. A fork can work in a pinch!
- Whisk: For blending liquids smoothly.
Variations of Creamy Loaded Baked Potato Soup
- Vegetarian Version: Swap the bacon for sautéed mushrooms or smoked tempeh for a hearty, meat-free option.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to give your soup a fiery twist.
- Herb Infusion: Stir in fresh herbs like thyme or rosemary for an aromatic flavor boost.
- Cheesy Delight: Experiment with different cheeses like gouda or pepper jack for a unique taste.
- Low-Carb Option: Substitute potatoes with cauliflower for a lighter, keto-friendly version.
Serving Suggestions for Creamy Loaded Baked Potato Soup
- Crusty Bread: Serve with a warm, crusty baguette or garlic bread for dipping.
- Salad: Pair with a fresh garden salad for a light, balanced meal.
- Wine: Enjoy with a glass of white wine, like Chardonnay, to complement the flavors.
- Presentation: Garnish with extra cheese and green onions for a beautiful finish.
FAQs about Creamy Loaded Baked Potato Soup
Can I make this Creamy Loaded Baked Potato Soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Just store it in the refrigerator and reheat when you’re ready to enjoy.
Can I freeze Creamy Loaded Baked Potato Soup?
Yes, you can freeze it! Just make sure to let it cool completely before transferring it to an airtight container. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove.
What can I use instead of bacon in this soup?
If you want a vegetarian option, try sautéed mushrooms or smoked tempeh. They add a nice depth of flavor without the meat!
How can I make this soup spicier?
For a spicy kick, add diced jalapeños or a splash of hot sauce while cooking. It’ll give your Creamy Loaded Baked Potato Soup a delightful heat!
What toppings do you recommend for Creamy Loaded Baked Potato Soup?
Top it off with crispy bacon bits, shredded cheese, a dollop of sour cream, and sliced green onions. You can also add chives or crispy onions for extra crunch!
Final Thoughts
Making Creamy Loaded Baked Potato Soup is more than just cooking; it’s about creating a moment of joy. Each spoonful is a reminder of cozy nights and shared laughter around the table. This recipe is a canvas for your creativity, allowing you to add personal touches and flavors that resonate with you. Whether you’re serving it on a chilly evening or at a family gathering, this soup brings warmth and comfort. I hope it becomes a cherished part of your culinary adventures, just as it has in mine. Happy cooking, and enjoy every delicious bite!
Print
Creamy Loaded Baked Potato Soup: A Must-Try Recipe!
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A creamy and hearty loaded baked potato soup, perfect for a comforting meal.
Ingredients
- 6 slices bacon, chopped
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk (or half & half for extra creaminess)
- 1 cup heavy cream
- 4 large russet potatoes, baked, peeled, and diced (about 6 cups)
- 1 tsp salt (to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
Instructions
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside. Leave about 2 tbsp bacon fat in the pot.
- Add butter to the pot with the bacon fat. Stir in diced onion and cook until soft, about 5 minutes. Add garlic and cook 1 more minute. Sprinkle flour over onion mixture, stirring constantly for 1–2 minutes to form a roux.
- Slowly whisk in chicken broth, then milk, then cream. Bring to a simmer and let thicken slightly. Stir in diced baked potatoes. Use a potato masher to mash some of them for creaminess, leaving chunks for texture.
- Stir in salt, pepper, and smoked paprika. Add shredded cheddar cheese and sour cream. Stir until smooth and creamy. Adjust seasoning to taste.
- Ladle soup into bowls. Top with bacon bits, more cheddar, sour cream, and green onions.
Notes
- For extra creaminess, use half & half instead of whole milk.
- Feel free to add more toppings like crispy bacon bits or additional cheese.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg
