LOADED BAKED POTATO SOUP – easymealstoprep

I remember the first time I tasted Baked Potato Soup; it was at a small diner on a rainy day, and it instantly warmed me from the inside out. That creamy, comforting bowl of goodness, loaded with all the flavors of a perfectly baked potato, became an instant favorite. It wasn’t just a soup; it was a hug in a bowl! Today, I’m sharing my foolproof method for creating the most decadent and satisfying Baked Potato Soup you’ll ever taste – guaranteed to impress!

Let’s Make the Best Baked Potato Soup!

Okay, friends, let’s dive into the wonderful world of Baked Potato Soup! This isn’t just any soup; it’s an experience. We’re talking creamy, dreamy, potato-y perfection, loaded with all the fixings you adore on a baked potato – bacon, cheese, sour cream, the works! This is a dish that’s perfect for a chilly evening, a cozy weekend lunch, or anytime you need a little comfort food in your life. And trust me, once you taste this, you’ll be making it again and again.

Why This Recipe Works

What sets this Baked Potato Soup apart from the rest? It’s all about the layers of flavor and the perfect texture. We’re not just throwing potatoes in a pot and hoping for the best. We’re baking the potatoes first to unlock their natural sweetness and give them that signature baked potato taste. Then, we’re building a rich, creamy base that complements the potato flavor without overpowering it. And finally, we’re loading it up with all the toppings that make a baked potato truly irresistible. I promise you, every spoonful is a little party in your mouth!

Ingredients You’ll Need

Here’s what you’ll need to create this masterpiece. Don’t worry; most of these are pantry staples!

• 6 medium russet potatoes: These are the workhorses of our soup, providing the perfect fluffy texture and mild flavor.
• 6 slices bacon: Because everything is better with bacon! Crispy, smoky bacon adds a salty, savory element that’s simply divine.
• 1 medium yellow onion: Diced and sautéed, it forms the aromatic base of our soup.
• 2 cloves garlic: Minced garlic adds a pungent, flavorful kick.
• 4 tablespoons butter: For sautéing and adding richness to the soup.
• 4 tablespoons all-purpose flour: This helps thicken the soup to the perfect consistency.
• 4 cups chicken broth: Adds depth of flavor and the right amount of liquid. You can also use vegetable broth for a vegetarian option.
• 1 cup milk: Adds creaminess without being too heavy.
• 1 cup heavy cream: For that extra touch of indulgence and richness.
• 1 cup shredded cheddar cheese: Sharp cheddar provides the best flavor, but you can use your favorite cheese.
• 1/2 cup sour cream: Adds a tangy, creamy element.
• Salt and pepper: To taste, of course!
• Optional toppings: Chopped green onions, extra bacon, more cheese, a dollop of sour cream – the possibilities are endless!

Step-by-Step Instructions

Alright, let’s get cooking! Follow these simple steps, and you’ll have a pot of delicious Baked Potato Soup bubbling away in no time. Don’t be intimidated – I’m here to guide you through every step of the way.

1. Preheat oven to 400°F (200°C). This ensures the potatoes bake evenly and get nice and fluffy.
2. Scrub potatoes and prick them several times with a fork. This allows steam to escape while baking, preventing explosions (yes, it can happen!).
3. Bake potatoes for 60-75 minutes, or until easily pierced with a fork. They should feel soft and yielding when squeezed gently.
4. While potatoes are baking, cook bacon in a large pot or Dutch oven over medium heat until crispy. The aroma alone is enough to make your mouth water!
5. Remove bacon from pot and set aside to drain on paper towels. Reserve the bacon grease in the pot – we’ll use it for extra flavor!
6. Crumble or chop the cooked bacon. Set aside for topping the soup later.
7. Add butter to the pot with the reserved bacon grease and melt over medium heat. The combination of butter and bacon grease creates a truly unforgettable flavor base.
8. Add diced onion to the pot and cook until softened, about 5-7 minutes. The onions should be translucent and fragrant.
9. Add minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
10. Sprinkle flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the soup.
11. Slowly whisk in chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Those browned bits are packed with flavor!
12. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened. The mixture should coat the back of a spoon.
13. Once the baked potatoes are cool enough to handle, scoop out the flesh and add it to the pot. Leave the skins behind, or save them for potato skins!
14. Stir in milk and heavy cream. This is where the soup starts to get really creamy and delicious.
15. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld. This is the secret to a truly flavorful soup.
16. Stir in shredded cheddar cheese until melted and smooth. The cheese adds a wonderful richness and flavor.
17. Remove from heat and stir in sour cream. This adds a tangy, creamy element that perfectly complements the other flavors.
18. Season with salt and pepper to taste. Don’t be afraid to adjust the seasoning to your liking!
19. Ladle the soup into bowls and top with crumbled bacon, chopped green onions, extra cheese, and a dollop of sour cream. Get creative with your toppings!
20. Serve immediately and enjoy! Prepare for happy faces and requests for seconds!

Success Tips for the Best Baked Potato Soup

Want to guarantee your Baked Potato Soup is a resounding success? Here are a few golden tips that will set you up for perfection:

• Don’t skimp on the baking time for the potatoes. Fully baked potatoes are key to the right texture and flavor. They should be soft and fluffy inside.
• Use good quality bacon. The flavor of the bacon will significantly impact the overall taste of the soup. Choose a thick-cut bacon for maximum flavor and crispiness.
• Don’t boil the soup after adding the dairy. High heat can cause the milk and cream to curdle, resulting in a grainy texture. Simmer gently over low heat.
• Taste and adjust the seasoning as you go. Salt and pepper are essential for bringing out the flavors of the soup. Add more or less to suit your taste.
• Get creative with your toppings! The toppings are what truly make this soup a Baked Potato Soup. Experiment with different cheeses, herbs, and even a sprinkle of paprika for a smoky kick.

Variations & Adaptations

The beauty of Baked Potato Soup is its versatility! Feel free to customize it to your liking. Here are a few ideas to get you started:

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
• Make it vegetarian: Use vegetable broth instead of chicken broth and skip the bacon (or use vegetarian bacon crumbles).
• Add more vegetables: Sauté some diced carrots, celery, or bell peppers along with the onion for added flavor and nutrients.
• Use different cheeses: Experiment with different cheeses like pepper jack, Gruyere, or Monterey Jack.
• Make it a loaded soup bar: Set out a variety of toppings and let everyone customize their own bowl!

Serving Suggestions

Baked Potato Soup is a hearty and satisfying meal on its own, but it also pairs well with a variety of sides. Here are a few suggestions:

• Crusty bread: For dipping and soaking up all that delicious soup.
• Side salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the soup.
• Grilled cheese sandwich: A classic comfort food pairing that’s always a hit.
• Cornbread: The sweetness of cornbread complements the savory flavors of the soup.

Make-Ahead & Storage Instructions

This soup is perfect for making ahead of time! Here’s how to store it properly:

• Refrigerate: Allow the soup to cool completely before transferring it to an airtight container and storing it in the refrigerator for up to 3-4 days.
• Reheat: Gently reheat the soup in a saucepan over low heat, stirring occasionally, until heated through. Avoid boiling, as this can cause the dairy to curdle.
• Freeze: While you *can* freeze this soup, the texture may change slightly due to the dairy content. If you do freeze it, allow it to cool completely before transferring it to a freezer-safe container. Thaw in the refrigerator overnight before reheating.

Other Potato Soups You Might Love

If you’re a potato soup fanatic like me, you’ll definitely want to check out these other amazing recipes. Each one offers a unique twist on the classic comfort food.

For a hearty and flavorful option, you can’t go wrong with SAUSAGE POTATO CHOWDER. The addition of sausage adds a wonderful depth of flavor that’s simply irresistible. Or, for a classic and creamy option, try CREAMY POTATO SOUP. It’s pure comfort in a bowl! If you’re looking for something with a little kick, CREAMY CAJUN POTATO SOUP is the perfect choice. The Cajun spices add a wonderful warmth and depth of flavor. For a set-it-and-forget-it option, check out Crack Potato Soup – it’s an understatement how delicious it is! Finally, if you want a simple and easy weeknight meal, give Potato Soup a try. It’s a no-fuss recipe that’s perfect for busy weeknights. And if you’re looking for another way to enjoy the baked potato flavor in soup form, try this Creamy Baked Potato Soup!

Conclusion

There you have it – my ultimate guide to making the most amazing Baked Potato Soup ever! I hope you enjoy this recipe as much as I do. It’s a truly comforting and satisfying meal that’s perfect for any occasion. So go ahead, gather your ingredients, and get ready to create a soup that will warm your heart and soul. Happy cooking!

Loaded Baked Potato Soup

Amelia

This creamy and comforting Loaded Baked Potato Soup is packed with the flavors of a perfectly baked potato, including bacon, cheese, sour cream, and chives. It’s a hearty and satisfying meal perfect for a chilly evening or a cozy weekend lunch, guaranteed to impress with its rich flavor and comforting texture.

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

• 6 medium russet potatoes
• 6 slices bacon
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• ½ cup sour cream
• Salt and pepper to taste
• Chopped green onions for topping
• Extra bacon for topping
• More cheese for topping
• Dollop of sour cream for topping

• Preheat oven to 400°F (200°C).

• Scrub potatoes and prick them several times with a fork.

• Bake potatoes for 60-75 minutes, or until easily pierced with a fork.

• While potatoes are baking, cook bacon in a large pot or Dutch oven over medium heat until crispy.

• Remove bacon from pot and set aside to drain on paper towels.

• Reserve the bacon grease in the pot.

• Crumble or chop the cooked bacon. Set aside for topping the soup later.

• Add butter to the pot with the reserved bacon grease and melt over medium heat.

• Add diced onion to the pot and cook until softened, about 5-7 minutes.

• Add minced garlic and cook for another minute until fragrant.

• Sprinkle flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly.

• Slowly whisk in chicken broth, making sure to scrape up any browned bits from the bottom of the pot.

• Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.

• Once the baked potatoes are cool enough to handle, scoop out the flesh and add it to the pot.

• Stir in milk and heavy cream.

• Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld.

• Stir in shredded cheddar cheese until melted and smooth.

• Remove from heat and stir in sour cream.

• Season with salt and pepper to taste.

• Ladle the soup into bowls and top with crumbled bacon, chopped green onions, extra cheese, and a dollop of sour cream.

• Serve immediately and enjoy!

For the best flavor, use high-quality bacon and sharp cheddar cheese. Don’t boil the soup after adding the dairy to prevent curdling. If you want a thicker soup, you can blend a portion of it with an immersion blender before adding the cheese and sour cream. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, stirring occasionally.