Comforting Loaded Baked Potato Soup
why make this recipe
Loaded Baked Potato Soup is the perfect meal for chilly days. It combines the comforting flavors of baked potatoes with creamy goodness and delicious toppings. This soup is hearty, filling, and brings warmth to your kitchen with its rich aroma. It’s easy to make and allows for personal touches with toppings, making it a family favorite.
how to make Comforting Loaded Baked Potato Soup
Ingredients
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Directions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 to 7 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced potatoes to the pot along with chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until potatoes are fork-tender.
- Once potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred. Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until cheese fully melts and soup is heated through, around 5 minutes. Taste and adjust seasoning if necessary.
- Ladle soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
how to serve Comforting Loaded Baked Potato Soup
Serve the soup hot and make sure to add lovely toppings for extra flavor. Crumbled bacon, more cheese, and green onions make it look inviting and taste even better. A simple side of crusty bread fits well with this soup.
how to store Comforting Loaded Baked Potato Soup
To store leftovers, let the soup cool down to room temperature. Then, place it in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. If you want to freeze it, consider putting it in a freezer-safe container; it can last up to 2 months.
tips to make Comforting Loaded Baked Potato Soup
- For a thicker soup, add less broth initially. You can always add more while cooking.
- Blend the soup to your preferred consistency—smooth or chunky.
- Feel free to adjust the spices according to your taste. A bit of paprika can enhance the flavor.
variation
You can make this soup vegetarian by eliminating bacon and using vegetable broth. For a spicier kick, add diced jalapeños or a dash of hot sauce.
FAQs
1. Can I use other types of potatoes?
Yes, you can use Yukon gold or red potatoes. These also add a nice flavor and texture.
2. Is there a lactose-free option?
Yes! You can replace heavy cream and cheese with lactose-free versions. Also, use coconut milk or almond milk as an alternative.
3. How can I make it gluten-free?
This recipe is naturally gluten-free, but always double-check that your broth and toppings don’t contain gluten.
Loaded Baked Potato Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 to 7 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced potatoes to the pot along with chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until potatoes are fork-tender.
- Once potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred. Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until cheese fully melts and soup is heated through, around 5 minutes. Taste and adjust seasoning if necessary.
- Ladle soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
