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
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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