20-Minute Tasty Baked Potato Soup
Cozy Up with a Bowl of Loaded Baked Potato Soup!
Is there anything more comforting than a warm, creamy bowl of soup on a chilly day? We don’t think so! And when that soup tastes just like a loaded baked potato? Even better! This Loaded Baked Potato Soup is the perfect blend of comfort food and cozy vibes. It’s surprisingly easy to make, packed with flavor, and guaranteed to become a family favorite.
We’ve taken all the best parts of a classic loaded baked potato – fluffy potatoes, creamy texture, and savory toppings – and transformed them into a delightful soup. The addition of cauliflower adds a subtle sweetness and a boost of nutrients, making it a guilt-free indulgence.
What makes this soup special?
- Creamy & Dreamy: The combination of potatoes, cauliflower, and milk creates a luxuriously creamy texture without being overly heavy.
- Loaded with Flavor: We’re talking about a soup that tastes exactly like a loaded baked potato, complete with the savory goodness of bacon and the tang of sour cream.
- Easy to Make: This recipe comes together in under an hour, making it perfect for busy weeknights or a cozy weekend meal.
- Versatile: Feel free to customize the toppings to your liking! Broccoli, green onions, or even a sprinkle of hot sauce would be delicious additions.
Tips for the Perfect Soup:
- Potato Choice: Russet potatoes are best for achieving a fluffy texture.
- Blending: For an ultra-smooth soup, use an immersion blender directly in the pot. If using a regular blender, be sure to vent the lid to prevent pressure buildup.
- Bacon is Key: Don’t skimp on the bacon! It adds a crucial smoky flavor and crispy texture.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! The soup can be made up to 3 days in advance and stored in the refrigerator. The flavor may even improve as it sits.
Q: Can I use a different type of milk?
A: Absolutely! You can use any type of milk you prefer, such as whole milk, 2% milk, or even plant-based milk like almond or oat milk.
Q: Can I make this soup vegan?
A: Yes! Simply omit the bacon and sour cream, and use plant-based milk and a vegan sour cream alternative.
Q: Can I add cheese to the soup itself?
A: While you can, we recommend keeping the cheese as a topping to maintain the best texture. Adding cheese directly to the soup might make it too thick or grainy.
We hope you enjoy this comforting and flavorful Loaded Baked Potato Soup as much as we do! It’s the perfect way to warm up on a cold day and satisfy your cravings for all things cozy and delicious.
Loaded Baked Potato Soup
Ingredients
- 1/2 cup fat-free chicken broth
- 2 medium russet potatoes
- 3 slices bacon
- 1 head cauliflower florets
- 1/2 cup milk
- 3 tablespoons sour cream
- 1/4 cup chives chopped, divided
- to taste salt
- to taste pepper
- 1/2 cup shredded cheese for topping
Instructions
- Steam the cauliflower florets until tender.
- Microwave or boil potatoes until soft.
- In a large pot, combine the steamed cauliflower, potatoes, chicken broth, and milk.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Carefully puree the mixture using a blender or immersion blender.
- Return the pureed soup to the pot and stir in half of the chives, sour cream, salt, and pepper.
- Simmer for another 5-10 minutes, stirring occasionally.
- Serve hot, garnished with shredded cheese, remaining chives, and crispy bacon.
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