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Loaded Baked Potato Soup
why make this recipe
Loaded Baked Potato Soup is a cozy and filling dish that warms you up on a chilly day. It combines the delicious flavors of baked potatoes with the richness of cream and cheese. This soup is perfect for a family dinner or a casual get-together with friends. It’s not only easy to make, but it also allows you to customize toppings to suit your taste. Who wouldn’t enjoy a warm bowl of creamy soup topped with crispy bacon and green onions?
how to make Loaded Baked Potato Soup
Ingredients :
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Salt and pepper to taste
Directions :
- In a large pot over medium heat, cook the diced potatoes in the chicken or vegetable broth until tender, about 15-20 minutes.
- Once the potatoes are cooked, mash some of them in the pot for a thicker consistency.
- Stir in the milk or heavy cream, cooked bacon, and half of the cheddar cheese.
- Season with salt and pepper to taste.
- Serve hot, topped with remaining cheese, sour cream, and green onions.
how to serve Loaded Baked Potato Soup
Serve the Loaded Baked Potato Soup hot in bowls. Add extra toppings like more cheese, crispy bacon, and fresh green onions on each serving. You can also serve it with crusty bread or a side salad for a complete meal.
how to store Loaded Baked Potato Soup
To store leftovers, let the soup cool completely. Place it in an airtight container and refrigerate. It will stay fresh for about 3-4 days. You can also freeze the soup for up to 3 months. When reheating, add a little milk or broth to bring back the creamy texture.
tips to make Loaded Baked Potato Soup
- For a richer flavor, use heavy cream instead of milk.
- You can blend the soup for a smoother texture if you prefer.
- Experiment with different cheese, like Monterey Jack or Pepper Jack, for a different taste.
- Add vegetables like carrots or celery for extra nutrition.
variation
You can make this soup vegetarian by using vegetable broth and omitting the bacon. For a spicy kick, add chopped jalapeños or a dash of hot sauce.
FAQs
1. Can I make this soup in advance?
Yes, you can make it ahead of time. Just store it in the fridge and reheat when ready to serve.
2. Can I use a different type of potato?
While russet potatoes are best for creamy soups, you can use Yukon gold or red potatoes if you prefer.
3. Is this soup gluten-free?
Yes, if you use gluten-free broth and ingredients, this soup can be gluten-free. Always check your labels!
Loaded Baked Potato Soup
A cozy and filling baked potato soup rich with cream, cheese, and customizable toppings, perfect for chilly days.
Ingredients
Main Ingredients
- 4 large large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream Use heavy cream for a richer flavor.
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese Reserve some for topping.
- 1/2 cup sour cream For topping.
- 1/4 cup chopped green onions For garnish.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- In a large pot over medium heat, cook the diced potatoes in the chicken or vegetable broth until tender, about 15-20 minutes.
- Once the potatoes are cooked, mash some of them in the pot for a thicker consistency.
- Stir in the milk or heavy cream, cooked bacon, and half of the cheddar cheese.
- Season with salt and pepper to taste.
- Serve hot, topped with remaining cheese, sour cream, and green onions.
Notes
For a smoother texture, blend the soup. Can be made vegetarian by using vegetable broth and omitting bacon. For a spicy kick, add chopped jalapeños or hot sauce.
