Loaded baked potato soup is a creamy and hearty soup that is perfect for a cold day. This soup is made with potatoes, bacon, cheese, and sour cream, which gives it a rich and savory flavor.
How To Make:
To make loaded baked potato soup, you first need to bake potatoes until they are tender. Once the potatoes are done, remove the skins and cut them into small pieces. In a large pot, cook bacon until crispy, and then remove it from the pot and set it aside. In the same pot, sauté onions until they are soft, and then add garlic and cook for another minute.
Next, add the potatoes to the pot, along with chicken or vegetable broth, salt, pepper, and any other desired seasonings. After bringing the mixture to a boil, turn the heat down, and let it simmer for 20 to 30 minutes.
Once the soup has simmered, use an immersion blender or a regular blender to puree the soup until it is smooth and creamy. Stir in the bacon, cheese, and sour cream, and then season to taste with salt and pepper.
Loaded baked potato soup can be served as a main course or as a side dish. It is perfect for a cozy night in or for a family dinner. This soup can also be customized with different toppings, such as chives, green onions, or additional cheese.
Tips and Variations:
Tips:
Use good quality potatoes: Choose potatoes that are firm and smooth, and avoid those with blemishes or green spots. Russet potatoes are a great choice for baked potato soup.
Roast your potatoes: Roasting your potatoes before adding them to the soup will give them a rich, caramelized flavor and a slightly crispy texture.
Use bacon: Bacon is a classic ingredient in loaded baked potato soup. Fry it until crispy and use the drippings to sauté the onions and garlic for added flavor.
Use sour cream: Adding sour cream to the soup will give it a tangy, creamy flavor. Greek yogurt is another option that is healthier.
Variations:
Cheesy baked potato soup: Add grated cheddar cheese to the soup and stir until melted for a cheesy twist on the classic recipe.
Loaded sweet potato soup: Swap out the regular potatoes for sweet potatoes for a sweeter, slightly healthier version of the soup.
Vegetarian-loaded potato soup: Omit the bacon and use vegetable broth instead of chicken broth. Add extra vegetables like broccoli, carrots, and corn for a hearty vegetarian soup.
Southwest loaded potato soup: Add canned corn, black beans, diced tomatoes, and chili powder for a southwestern twist on the classic recipe. Add some sour cream, diced avocado, and cheese to the top.
Ingredients:
- 4 large russet potatoes, washed and dried
- 6 slices bacon, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced
- Salt and pepper, to taste
Instructions:
Preheat your oven to 400°F. The potatoes should be placed on a baking pan after being forked all over. Bake for 45-60 minutes, or until they are tender and can be easily pierced with a fork. Remove from oven and let cool.
While the potatoes are baking, fry the diced bacon in a large soup pot over medium-high heat until crispy. With a slotted spoon, remove the bacon and transfer it to a plate lined with paper towels to drain.
In the same pot with the bacon drippings, add the chopped onion and minced garlic. Sauté the onions for two to three minutes, or until they are transparent.
Bring the chicken stock to a boil in the kettle after adding it. Reduce heat and simmer for 10-15 minutes.
Cut the baked potatoes in half lengthwise and scoop out the flesh into the pot. Mash the potatoes with a potato masher or fork until the desired consistency is reached.
Stir in the heavy cream and sour cream until well combined. Add salt and pepper to taste.
Simmer the soup for an additional 10-15 minutes, stirring occasionally.
Add the shredded cheese and stir until melted.
Serve the soup hot, topped with crispy bacon, sliced green onions, and any other toppings of your choice. Enjoy!
Note: This recipe makes about 6 servings.