This Loaded Baked Potato Soup is creamy and hearty, filled with delicious baked potatoes, cheese, and crispy bacon. It’s like wrapping yourself in a cozy blanket of flavor!
I can’t help but smile when I top it with green onions and a dollop of sour cream. Perfect for chilly days or when you just want a big bowl of comfort! 🥔❤️
Key Ingredients & Substitutions
Potatoes: Russet potatoes are perfect for this soup due to their starchy texture, which creates a creamy base. If you’re in a pinch, Yukon Gold potatoes also work well, offering a buttery flavor.
Bacon: Crispy bacon adds a wonderful crunch and saltiness. If you’re looking for a healthier option, consider turkey bacon or omitting it entirely for a vegetarian version, adding in more toppings like sautéed mushrooms instead.
Heavy Cream: Heavy cream provides richness, but you can substitute with half-and-half or even whole milk for a lighter version. For a dairy-free option, use coconut milk or cashew cream instead.
Cheddar Cheese: Sharp cheddar gives a robust flavor. You can replace it with Monterey Jack or even a dairy-free cheese if you’d like a different twist without dairy.
Chicken Broth: Chicken broth enhances flavor, but vegetable broth is a great substitute for vegetarians. Homemade broth can be even more flavorful!
How Do I Get My Soup Creamy Without Lumps?
A smooth, creamy soup is the goal! The key lies in a few techniques:
- Making a Roux: Cooking the flour with butter and sautéing it before adding liquid helps prevent lumps.
- Adding Broth Gradually: When you pour in the chicken broth, do it slowly while stirring constantly. This method helps combine everything smoothly.
- Mashing Potatoes: Leaving some potato chunks intact adds great texture, while mashing some creates a thick, creamy body for the soup.
With these tips, you’ll have a thick, luscious soup without any lumps. Happy cooking!
How to Make Loaded Baked Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 large russet potatoes, peeled and diced
- 6 slices of bacon
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
For Garnish:
- 3 green onions, chopped
- Additional shredded cheddar cheese
- Extra sour cream
How Much Time Will You Need?
This Loaded Baked Potato Soup takes about 15 minutes to prepare and approximately 25-30 minutes to cook. So, in about 45 minutes, you’ll have a delicious bowl of homemade soup ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Bacon:
In a large pot, cook the bacon over medium heat until crispy, which takes about 5-7 minutes. Once done, remove the bacon, crumble it, and set it aside, leaving the bacon fat in the pot for flavor.
2. Sauté the Onions and Garlic:
Add the finely chopped onion to the bacon fat. Sauté over medium heat for about 5 minutes until the onion is translucent. Then, add the minced garlic and cook for another minute until it becomes fragrant. This adds a wonderful aroma!
3. Make the Roux:
Sprinkle the flour over the onions and garlic, stirring well to combine. This will form a roux. Cook it for 2-3 minutes while stirring to get rid of the raw flour taste and blend the flavors.
4. Add the Chicken Broth:
Gradually pour in the chicken broth, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer, which will help thicken the soup.
5. Cook the Potatoes:
Add the diced potatoes to the broth. Cook for about 15-20 minutes, or until the potatoes are tender. You can check for doneness by poking them with a fork—they should break apart easily.
6. Mash for Texture:
Once the potatoes are soft, take a spoon or a potato masher and mash some of the potatoes against the side of the pot. This will help thicken the soup, while still keeping some chunks for texture, which is delightful!
7. Stir in Cream and Cheese:
Add in the butter, heavy cream, and shredded cheddar cheese. Stir everything together and season with salt and pepper to taste. Heat gently until the cheese is fully melted and the soup is creamy and smooth.
8. Add the Sour Cream:
Remove the pot from heat and stir in the sour cream for an extra creamy texture and tangy taste.
9. Serve and Garnish:
Serve the soup hot, and don’t forget to top it with the crumbled bacon, chopped green onions, additional cheddar cheese, and a dollop of sour cream for a burst of flavor!
10. Enjoy!
This Loaded Baked Potato Soup is best enjoyed with warm bread or rolls on the side. Dig in and savor every bowl of this comforting, savory soup!
Enjoy your delicious homemade soup! 🥣✨
Can I Use Different Types of Potatoes?
Yes, while russet potatoes are ideal for their creaminess and texture, you can also use Yukon Gold potatoes. They have a buttery flavor and still provide a great consistency.
How Can I Make This Soup Vegetarian?
To make the soup vegetarian, substitute the bacon with sautéed mushrooms or smoked paprika for flavor, and use vegetable broth instead of chicken broth. You can also use a plant-based cream to maintain the creamy texture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, add a splash of broth or cream to help restore the creamy consistency, as the soup may thicken in the fridge.
Can I Freeze Loaded Baked Potato Soup?
Yes, you can freeze the soup! Allow it to cool completely before transferring it to a freezer-safe container. It should last for about 2-3 months in the freezer. Thaw in the fridge overnight before reheating.
