Loaded Baked Potato Soup
Cozy Up with the Ultimate Loaded Baked Potato Soup!
Is there anything more comforting than a warm bowl of soup on a chilly day? We think not! And when that soup tastes exactly like a loaded baked potato… well, that’s pure magic. Our Loaded Baked Potato Soup is creamy, cheesy, and packed with all the flavors you love from your favorite baked potato toppings. Forget spending hours baking potatoes – this soup delivers all the comfort in a fraction of the time!
This isn’t just any potato soup; it’s loaded. We’re talking crispy bacon, tons of cheddar cheese, a swirl of sour cream, and a sprinkle of fresh chives. It’s a complete meal in a bowl, perfect for a weeknight dinner or a cozy weekend lunch. It’s a guaranteed crowd-pleaser, and honestly, it’s pretty easy to make!
What makes this soup so special?
- Real Potato Flavor: We start with russet potatoes for that classic baked potato taste and texture.
- Creamy Dreamy Texture: The combination of milk, half-and-half, and melted cheese creates a luxuriously creamy soup.
- Loaded with Goodness: Bacon, cheddar, sour cream, and chives – need we say more?
- Quick & Easy: Ready in under an hour, making it perfect for busy weeknights.
Tips for the Best Loaded Baked Potato Soup:
- Don’t skimp on the bacon! It adds so much flavor and texture.
- Use good quality cheddar cheese. It will melt better and taste amazing.
- Adjust the seasoning to your liking. Add more salt, pepper, or garlic salt as needed.
- For a thicker soup: Mash some of the potatoes before adding the cheese.
- Get creative with toppings! Try adding green onions, jalapenos, or a drizzle of hot sauce.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! You can make the soup a day or two ahead of time and store it in the refrigerator. Reheat gently on the stovetop or in the microwave.
Q: Can I use a different type of potato?
A: While russet potatoes are recommended for their fluffy texture, you can use Yukon Gold potatoes if you prefer. They will result in a slightly creamier soup.
Q: Can I make this soup vegetarian?
A: Absolutely! Simply omit the bacon and use vegetable broth instead of chicken stock.
Q: Can I freeze this soup?
A: While it’s not ideal, you can freeze leftover soup. Be aware that the texture may change slightly upon thawing. It’s best to freeze it without the sour cream and chives, and add those after reheating.
Q: What kind of milk and half-and-half should I use?
A: We recommend using whole milk and half-and-half for the richest flavor and creamiest texture. However, you can use lower-fat options if you prefer.
We can’t wait for you to try this incredible Loaded Baked Potato Soup! It’s the perfect comfort food for any occasion. Enjoy!
Loaded Baked Potato Soup
Ingredients
- 4 large russet potatoes scrubbed
- 8 slices bacon
- 4 tbsp unsalted butter Challenge Butter
- 2 cloves garlic minced
- 1/4 cup yellow onion chopped
- 1/3 cup all-purpose flour
- 2 cups low fat milk
- 1 cup half and half
- 2 cups chicken stock
- 1 tsp kosher salt plus more to taste
- 1/2 tsp garlic salt plus more to taste
- 1/2 tsp black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup sour cream
- Minced chives For garnish
Instructions
- Cook bacon until crispy. Remove and set aside, reserving bacon fat.
- In a large pot or Dutch oven, melt butter and add onion. Cook until softened.
- Stir in flour and cook for 1-2 minutes.
- Gradually whisk in milk and chicken stock until smooth.
- Bring to a simmer, stirring constantly. Reduce heat and cook for 10-15 minutes, or until thickened.
- Stir in salt, pepper, and cheddar cheeses until melted and smooth.
- Add sour cream and stir until combined.
- Serve hot, garnished with crumbled bacon and chives.
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