Why Make This Recipe

Loaded Baked Potato Soup is an ultimate comfort food. It combines the classic flavors of a baked potato into a warm, creamy soup. This dish is hearty and filling, perfect for chilly days. Whether you’re looking for an easy dinner or a dish to impress guests, this soup will surely satisfy. Plus, it’s straightforward to make and uses ingredients you probably have at home.

How to Make Loaded Baked Potato Soup

Ingredients

• 6 medium potatoes, peeled and diced
• 4 slices bacon, cooked and crumbled
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 tbsp butter
• 3 tbsp flour
• 3 cups chicken broth
• 2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste
• Chopped green onions and parsley for garnish

Directions

1. Start by boiling the diced potatoes in salted water until they’re tender. Once cooked, drain and set them aside.
2. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until fragrant (about 2-3 minutes).
3. Sprinkle in the flour, stirring to create a roux, and cook for an additional minute.
4. Gradually whisk in the chicken broth and milk, continuing to stir until the mixture is smooth and starts to thicken.
5. Add the cooked potatoes into the pot and let everything simmer for about 10 minutes to blend the flavors.
6. Stir in the cheddar cheese, sour cream, crumbled bacon, and season with salt and pepper. Keep cooking until the cheese is melted and the soup is deliciously creamy.
7. Serve your soup hot, garnished with extra cheese, bacon bits, chopped green onions, and parsley for that beautiful touch.

How to Serve Loaded Baked Potato Soup

Serve your Loaded Baked Potato Soup in deep bowls, topped with extra cheese, some crumbled bacon, and a sprinkle of chopped green onions and parsley for color. This soup pairs well with crusty bread or a simple side salad. Enjoy it warm for the best experience!

How to Store Loaded Baked Potato Soup

Store any leftover soup in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. To reheat, just warm it up on the stove over low heat, stirring occasionally. You may want to add a splash of milk to loosen it up if it thickens too much in the fridge.

Tips to Make Loaded Baked Potato Soup

• For a lighter version, substitute some of the cream or cheese with Greek yogurt.
• Feel free to add other toppings, like chives, or even crispy onion strings for extra crunch.
• If you like a spicier soup, add some diced jalapeños or hot sauce to the mix.

Variation

You can customize this soup easily. For a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. You can also add vegetables like broccoli or corn for added nutrition and flavor.

FAQs

1. Can I make this soup ahead of time?
Yes! You can prepare the soup a day in advance. Just store it in the fridge and reheat when ready to serve.

2. Is this soup gluten-free?
No, because it contains flour in the roux. You can use a gluten-free flour mix to make it gluten-free.

3. Can I freeze Loaded Baked Potato Soup?
Freezing is not recommended due to the cream and cheese, which may change texture when thawed. If you must freeze it, consider omitting the dairy and adding it after reheating.