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Loaded 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 evening? We think not! And when that soup tastes exactly like a loaded baked potato… well, that’s pure magic. This Loaded Baked Potato Soup is creamy, flavorful, and packed with all the toppings you love. Forget spending ages making individual baked potatoes – this recipe delivers all the same deliciousness in a fraction of the time!

We’ve perfected this recipe to be incredibly easy to make, using simple ingredients you likely already have in your pantry. It’s the perfect weeknight dinner, a crowd-pleaser for game day, or a comforting treat any time of year. The secret? A smooth, creamy base combined with the hearty goodness of potatoes and, of course, plenty of crispy bacon and chives!

What makes this soup so special?

  • Creamy Texture: We use a roux (butter and flour) to create a luxuriously smooth and creamy base.
  • Flavorful Base: Chicken stock and a touch of soup base build a rich, savory flavor.
  • Fully Loaded: Bacon, chives, and a generous seasoning of salt and pepper take this soup to the next level.
  • Quick & Easy: Ready in under an hour, making it perfect for busy weeknights.

Tips for the Best Loaded Baked Potato Soup:

  • Potato Choice: Russet potatoes are ideal for a fluffy texture, but Yukon Golds will also work well.
  • Don’t Skip the Roux: The roux is essential for thickening the soup and creating that creamy texture. Be sure to cook it for a minute or two to remove the floury taste.
  • Adjust Seasoning: Taste as you go and adjust the salt and pepper to your liking.
  • Get Creative with Toppings: While bacon and chives are classic, feel free to add other toppings like shredded cheddar cheese, sour cream, or a dollop of Greek yogurt.

Frequently Asked Questions:

Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.

Q: Can I use milk or half-and-half instead of cream cheese?
A: While you can, it won’t be as creamy or have the same flavor. Cream cheese adds a unique tang and richness that milk or half-and-half can’t replicate.

Q: Can I make this soup vegetarian?
A: Absolutely! Simply omit the bacon and use vegetable broth instead of chicken stock.

Q: Can I use an immersion blender to make the soup smoother?
A: Yes, you can! Just be careful not to over-blend, as this can make the soup gummy.

Q: What kind of potatoes work best?
A: Russet potatoes are ideal for a fluffy texture, but Yukon Golds will also work well.

We hope you enjoy this comforting and delicious Loaded Baked Potato Soup! It’s sure to become a family favorite.

Loaded Baked Potato Soup

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner, Entree
Cuisine American
Servings 6

Ingredients
  

  • 4 cups chicken stock
  • 2 tsp chicken soup base
  • 2-3 large potatoes, peeled and cubed
  • 1 small onion, chopped
  • 1 tsp garlic, chopped or minced
  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 4 oz cream cheese
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 3 tsp dried chives
  • 4 strips bacon, cooked and crumbled

Instructions
 

  • In a medium pot, add potatoes, chicken stock and soup base. Cook about 15 minutes until potatoes are tender.
  • In a large pot, melt butter and add onions and garlic. Cook until the onions are translucent.
  • Sprinkle flour over butter and cook for a minute or two.
  • Add the potato and chicken stock mixture. Add one cup at a time and make sure to stir well so it’s blended. Continue until mixture is used up.
  • Add the cream cheese and stir until it’s melted.
  • Add salt, pepper, chives and bacon and mix to combine.

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