Introduction
When the weather gets cold and you’re craving something warm and comforting, there’s nothing better than a bowl of Loaded Baked Potato Soup. This creamy, rich soup combines the best parts of a baked potato with a delicious twist that takes it to the next level. With chunks of potatoes, crispy bacon, shredded cheddar cheese, and a dollop of sour cream, it’s a dish that will not only satisfy your taste buds but also warm your soul. Whether you’re making it for a cozy dinner or a casual gathering, this soup is guaranteed to impress.
In this article, we will walk you through the recipe, provide variations, and answer some frequently asked questions to make sure you have all the tools you need to create the perfect Loaded Baked Potato Soup.
What is Loaded Baked Potato Soup?
Loaded Baked Potato Soup is a comfort food favorite that mimics the flavors of a classic baked potato but in a creamy, soup form. Imagine the warm and comforting taste of russet potatoes, topped with shredded cheddar cheese, crispy bacon, and green onions—now blended into a rich, creamy soup. It’s a perfect meal for chilly evenings or anytime you need something that’s both hearty and satisfying.
The soup is typically made with russet potatoes, chicken or vegetable broth, cream, and a combination of savory toppings, such as bacon, cheese, and green onions. It’s a dish that brings the cozy comfort of a loaded baked potato into a convenient, easy-to-eat soup form.
Origin of Loaded Baked Potato Soup
While it’s difficult to pinpoint the exact origin of Loaded Baked Potato Soup, the dish is believed to have emerged in American cuisine, influenced by the beloved baked potato. Baked potatoes have been a staple in many households, especially in North America, for decades. Over time, cooks began experimenting with transforming this simple dish into a soup, adding ingredients like cheese, sour cream, and bacon to enhance the flavor and texture. It’s a fusion of classic comfort food with a creative twist.
As soups gained popularity in the comfort food category, Loaded Baked Potato Soup quickly became a favorite for its rich, indulgent flavors and versatility. Today, this soup is a staple on many restaurant menus and is often featured as a seasonal dish during colder months. It has also become a popular choice for potlucks and family gatherings because it’s easy to make in large batches and is guaranteed to please a crowd.
Ingredients for Loaded Baked Potato Soup
To make the best Loaded Baked Potato Soup, you will need the following ingredients:
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4 large russet potatoes (peeled and diced)
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1 medium onion (chopped)
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3 cloves garlic (minced)
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4 cups chicken or vegetable broth
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1 cup heavy cream
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1 cup shredded cheddar cheese (plus extra for topping)
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1/2 cup sour cream
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4 slices bacon (cooked and crumbled)
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2 green onions (sliced, for garnish)
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Salt and pepper (to taste)
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1 teaspoon paprika (optional)
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1 tablespoon olive oil or butter
These ingredients come together to create the perfect balance of creamy, savory, and slightly crispy flavors. The russet potatoes provide the creamy base, while the bacon adds a satisfying crunch. The cheddar cheese and sour cream elevate the richness of the soup, while green onions add a fresh burst of flavor. It’s a combination that’s hard to beat.
Step-by-Step Directions and Preparation Method
Now that you have all the ingredients, let’s walk you through the preparation process for Loaded Baked Potato Soup. Follow these simple steps to make the perfect, creamy, and indulgent soup.
Step 1: Cook the Bacon
In a large pot, cook the bacon over medium heat until crispy. Once cooked, remove the bacon from the pot and crumble it into small pieces. Leave the bacon drippings in the pot, as they will add flavor to the soup. Set the crumbled bacon aside for later use.
Step 2: Sauté the Onions and Garlic
Add olive oil or butter to the pot with the bacon drippings. Sauté the chopped onion until it becomes translucent, which should take around 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. The aroma of sautéed onions and garlic will set the stage for the rich flavors to come.
Step 3: Add Potatoes and Broth
Now, stir in the diced russet potatoes and chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and allow it to simmer. Let the potatoes cook for about 15-20 minutes, or until they are tender and easily pierced with a fork. This step ensures that the potatoes will soften and blend seamlessly into the soup.
Step 4: Blend the Soup
Once the potatoes are tender, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, feel free to blend only half of the soup and leave the rest as is. The blended potatoes will create a creamy base for the soup, while the unblended potatoes will provide texture.
Step 5: Add Cream and Cheese
Stir in the heavy cream, shredded cheddar cheese, and sour cream. This is where the soup gains its luxurious creaminess. Season with salt, pepper, and paprika (if using) to taste. Continue to cook the soup over low heat, stirring occasionally, until the cheese is melted and the soup is heated through.
Step 6: Serve and Garnish
Ladle the soup into bowls and top with the crumbled bacon, extra cheddar cheese, and sliced green onions. This adds a pop of color and an extra layer of flavor. Serve the soup hot and enjoy!
Variations of Loaded Baked Potato Soup
While the classic Loaded Baked Potato Soup is delicious on its own, there are a few variations you can try to mix things up. Here are some ideas to customize your soup:
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Vegetarian Version: Swap the bacon for crispy tofu or smoked tempeh to keep the soup vegetarian. Use vegetable broth instead of chicken broth to make it fully plant-based.
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Add More Vegetables: For a nutritional boost, you can add broccoli, corn, or carrots to the soup. These vegetables add color, texture, and extra flavor.
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Spicy Loaded Baked Potato Soup: If you like a little heat, try adding jalapeños or a pinch of cayenne pepper to spice things up.
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Dairy-Free Version: Use coconut milk or cashew cream instead of heavy cream and dairy-free cheese to make the soup suitable for those avoiding dairy.
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Slow Cooker Version: For a hands-off approach, you can throw all the ingredients into a slow cooker and let it cook on low for 6-7 hours, or on high for 3-4 hours. Blend the soup at the end and serve as usual.
Frequently Asked Questions (FAQs)
Q1: Can I freeze Loaded Baked Potato Soup?
Yes, you can freeze Loaded Baked Potato Soup! Let the soup cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. To reheat, simply thaw it overnight in the refrigerator and heat it up on the stove.
Q2: Can I use other types of potatoes?
Russet potatoes are ideal for this recipe because they become soft and creamy when cooked. However, you can also use Yukon Gold potatoes or red potatoes if you prefer. Keep in mind that different potatoes may result in slightly different textures.
Q3: Can I make this soup ahead of time?
Yes, Loaded Baked Potato Soup actually tastes even better the next day as the flavors have more time to meld. You can make it up to 2 days in advance and store it in the refrigerator. Just reheat it gently on the stove before serving.
Q4: Can I make this soup vegan?
Absolutely! To make a vegan version of the soup, use vegetable broth, substitute the heavy cream with coconut cream or cashew cream, and skip the bacon, using crispy tofu or tempeh instead.
Q5: Can I use a regular blender instead of an immersion blender?
Yes, you can use a regular blender if you don’t have an immersion blender. Just be careful to blend the soup in batches, allowing it to cool slightly before blending to avoid splattering.
Conclusion
In conclusion, Loaded Baked Potato Soup is the ultimate comfort food, combining the rich, creamy goodness of a baked potato with the convenience and warmth of a soup. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this dish is sure to impress everyone. The combination of crispy bacon, creamy potatoes, tangy sour cream, and melted cheese is unbeatable. With a few simple ingredients and steps, you can create a dish that’s both comforting and satisfying.
We hope this recipe guide helps you make the perfect Loaded Baked Potato Soup, and that you enjoy experimenting with different variations. The beauty of this soup is that it’s incredibly versatile, allowing you to add your favorite ingredients while keeping the core flavors intact. So, grab your ingredients, follow the steps, and enjoy a bowl of the best Loaded Baked Potato Soup!
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Loaded Baked Potato Soup Recipe: A Hearty and Creamy Comfort Dish
- Total Time: 45 minutes
Description
Loaded Baked Potato Soup is a comfort food favorite that mimics the flavors of a classic baked potato but in a creamy, soup form. Imagine the warm and comforting taste of russet potatoes, topped with shredded cheddar cheese, crispy bacon, and green onions—now blended into a rich, creamy soup. It’s a perfect meal for chilly evenings or anytime you need something that’s both hearty and satisfying.
Ingredients
- 4 large russet potatoes (peeled and diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup sour cream
- 4 slices bacon (cooked and crumbled)
- 2 green onions (sliced, for garnish)
- Salt and pepper (to taste)
- 1 teaspoon paprika (optional)
- 1 tablespoon olive oil or butter
Instructions
- Cook the Bacon:
- In a large pot, cook the bacon over medium heat until crispy. Remove and crumble the bacon, leaving the drippings in the pot.
- Sauté Onions and Garlic:
- Add olive oil or butter to the pot with the bacon drippings. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Add Potatoes and Broth:
- Stir in the diced potatoes and chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Blend the Soup:
- Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Add Cream and Cheese:
- Stir in the heavy cream, shredded cheddar cheese, and sour cream. Season with salt, pepper, and paprika (if using). Heat through until the cheese is melted.
- Serve:
- Ladle the soup into bowls and top with crumbled bacon, additional cheese, and sliced green onions.
Notes
For an extra creamy texture, stir in a dollop of sour cream just before serving. Top with crispy bacon bits, shredded cheddar cheese, and chopped green onions for that classic loaded flavor. Serve with warm crusty bread or a side salad for a comforting, hearty meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Keywords: Loaded Baked Potato Soup