Why Make This Recipe
Loaded Baked Potato Soup is a warm and comforting dish perfect for chilly days. It combines the delicious flavors of baked potatoes, crispy bacon, sharp cheddar cheese, and creamy sour cream into a thick, hearty soup. This recipe is easy to make, and it’s a great way to use leftover potatoes. Plus, everyone loves a bowl of rich, cheesy soup!
How to Make Loaded Baked Potato Soup
Ingredients:
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Directions:
- In a large pot, cook bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Mash some of the potatoes for a creamier texture.
- Stir in milk, sour cream, salt, and pepper.
- Cook for an additional 5 minutes until heated through.
- Serve topped with crumbled bacon, cheddar cheese, and green onions.
How to Serve Loaded Baked Potato Soup
Serve the Loaded Baked Potato Soup hot in bowls. Top each bowl with crumbled bacon, shredded cheddar cheese, and chopped green onions for added flavor and crunch. This soup pairs perfectly with crusty bread or a fresh salad.
How to Store Loaded Baked Potato Soup
To store leftovers, let the soup cool completely. Transfer it to an airtight container and refrigerate for up to 4 days. You can also freeze the soup for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove until warmed through.
Tips to Make Loaded Baked Potato Soup
- For a thicker soup, mash more of the potatoes or use an immersion blender for a creamier texture.
- Adjust the seasonings to your taste. A pinch of garlic powder or cayenne pepper can add extra flavor.
- Add more toppings like jalapeños, sour cream, or extra cheese for a fun twist.
Variation
You can easily customize this soup by adding ingredients like broccoli, carrots, or even some cooked chicken for additional protein. If you prefer a vegetarian option, substitute the bacon with sautéed mushrooms or omit it altogether.
FAQs
Can I use other types of potatoes?
Yes, you can use other potatoes like Yukon Gold or red potatoes. They will change the flavor and texture slightly, but they will still work well.
Can I make this soup ahead of time?
Yes! This soup can be made ahead and stored in the refrigerator for a few days. Just reheat before serving.
Is Loaded Baked Potato Soup gluten-free?
This recipe can be gluten-free if you use gluten-free chicken broth and ensure all ingredients are gluten-free. Always check labels to be sure!
Loaded Baked Potato Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A warm and comforting soup made with baked potatoes, crispy bacon, sharp cheddar cheese, and creamy sour cream. Perfect for chilly days!
Ingredients
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Instructions
- In a large pot, cook bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Mash some of the potatoes for a creamier texture.
- Stir in milk, sour cream, salt, and pepper.
- Cook for an additional 5 minutes until heated through.
- Serve topped with crumbled bacon, cheddar cheese, and green onions.
Notes
For a thicker soup, mash more of the potatoes or use an immersion blender for a creamier texture. Adjust seasonings to taste. Can be customized with broccoli or chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
