Baked Potato Soup Recipe

If you’re looking for the ultimate comfort food, this Loaded Baked Potato Soup Recipe is exactly what you need. Rich, creamy, and packed with the flavors of tender potatoes, crispy Beef bacon, and melted cheddar cheese, this soup is like a warm hug in a bowl. It’s perfect for chilly days, family dinners, or whenever you’re in the mood for something hearty and satisfying.

Why You’ll Love This Recipe

This Loaded Baked Potato Soup is everything you want in a comfort food. The combination of creamy potatoes, savory Beef bacon, and sharp cheddar cheese creates a dish that’s rich and indulgent, yet surprisingly easy to make. Each spoonful delivers the classic flavors of a loaded baked potato, but in a warm, comforting soup form. It’s the perfect dish to make when you need something that feels like a treat but doesn’t require hours in the kitchen. Plus, this soup is highly customizable—whether you like it chunky or smooth, you can easily adjust the recipe to suit your taste.

Ingredients Breakdown

Let’s dive into the ingredients that make this Loaded Baked Potato Soup so delicious:

• Russet Potatoes (4 large, equal to 2 lbs): The base of the soup, russet potatoes are starchy, making the soup creamy and thick once mashed.
• Salt (¾ teaspoon): Enhances the flavor of the potatoes while they boil.
• The Beef bacon (6 slices): Adds a smoky, savory flavor and crispy texture to the soup. The rendered Beef bacon fat is used to sauté the vegetables, adding even more depth of flavor.
• Yellow Onion (1 large, diced): Provides a sweet, aromatic base that complements the rich, savory flavors of the soup.
• Garlic (3 cloves, minced): Adds a layer of aromatic flavor that enhances the overall taste of the soup.
• Butter (2 tablespoons): Used to sauté the garlic and onions, adding richness to the soup.
• Flour (¼ cup): Helps to thicken the soup, giving it a creamy, velvety consistency.
• Chicken Broth (3 ½ cups): Forms the liquid base of the soup, adding a savory depth that complements the potatoes.
• Half and Half (2 cups): Adds creaminess to the soup, making it rich and smooth. You can substitute with heavy cream for an even richer texture.
• Sour Cream (¾ cup): Adds a tangy flavor that balances the richness of the soup and makes it taste like a loaded baked potato.
• Pepper (½ teaspoon): Adds a bit of spice to balance the creamy and savory elements.
• Cheddar Cheese (2 cups, shredded): Provides a sharp, cheesy flavor that’s essential for a loaded baked potato soup.
• Chives (⅛ cup, finely diced): Adds a fresh, slightly oniony flavor and a pop of color, perfect for garnishing.

this RECIPE

Step-by-Step Cooking Instructions

1. Prep Work:
Before you start cooking, shred the cheddar cheese from a block for better melting and measure out the sour cream and half and half. Let them sit out at room temperature to ensure they blend smoothly into the soup later.

2. Cook the Bacon:
Cut the Beef bacon into 1-inch squares using kitchen shears for ease. Cook the Beef bacon in a large pot over low heat, rotating occasionally. The Beef bacon pieces will overlap at first but will shrink as they cook. Once the Beef bacon is crisp, remove it from the pot and place it on a paper towel-lined plate to drain. Leave about 2 tablespoons of the Beef bacon drippings in the pot—this will be used to sauté the vegetables and add flavor to the soup.

3. Prepare the Potatoes:
While the Beef bacon cooks, peel the russet potatoes and cut them into 1-inch cubes. Place the cubed potatoes in a stock pot and cover them with water, adding about an inch of water above the potatoes. Add ¾ teaspoon of salt to the water and bring it to a gentle boil. Cook the potatoes for about 20 minutes, or until they are very fork-tender. Drain the water and gently mash the potatoes. Set them aside.

4. Sauté the Vegetables:
In the pot with the Beef bacon drippings, add the diced onion and cook over medium heat until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute, just until fragrant. Then, add the butter and stir until melted.

5. Make the Roux:
Sprinkle the flour over the sautéed onions and garlic. Use a silicone spatula to stir and cook the flour for 1 full minute. This step removes the raw flour taste and creates a roux, which will thicken the soup.

6. Add the Broth and Half and Half:
Gradually add the chicken broth to the pot, stirring constantly to ensure the flour is fully incorporated and there are no lumps. Use the spatula to scrape up any Beef bacon remnants from the bottom of the pot—this adds even more flavor to the soup. Slowly pour in the half and half, stirring as you go. Bring the mixture to a boil, then reduce the heat to a simmer.

7. Incorporate the Potatoes and Sour Cream:
Stir the mashed potatoes into the soup, followed by the sour cream and pepper. Mix until everything is well combined and the soup is smooth. At this point, you can use an immersion blender to blend the soup directly in the pot for a smoother consistency, or you can transfer the soup to a blender in batches. Blending is optional but recommended for a creamier texture.

8. Add the Cheese:
Remove the soup from heat and gradually sprinkle in the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup is creamy. Make sure the base of the soup isn’t too hot, or the cheese won’t melt smoothly.

9. Serve:
Ladle the soup into bowls and garnish with the crispy Beef bacon and finely diced chives. Serve immediately and enjoy the warm, comforting flavors of this loaded baked potato soup.

Tips for Perfect Loaded Baked Potato Soup

• Balance of Flavors: For the perfect balance of flavors, be sure to taste the soup before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or even a bit more sour cream for extra tanginess.
• Consistency: If you prefer a chunkier soup, mash the potatoes lightly and skip the blending step. For a smoother soup, blend the soup until it reaches your desired consistency.
• Cheese Melting: To avoid clumping, ensure that the soup base isn’t too hot when you add the cheese. Adding the cheese gradually and stirring constantly will help it melt smoothly into the soup.

Serving Suggestions

This Loaded Baked Potato Soup is a hearty dish that can be served in a variety of ways:

• Garnishes: Top each bowl with extra shredded cheese, crispy Beef bacon, and a dollop of sour cream. You can also add chopped green onions or more chives for a fresh, bright flavor.
• Side Dishes: Serve the soup with crusty bread, garlic bread, or a simple green salad to balance the richness of the soup.
• Presentation Tips: Serve the soup in deep bowls to keep it warm longer. For an extra touch, drizzle a bit of cream or a sprinkle of paprika over the top before serving.

Kitchen Equipment Needed

To prepare this recipe, you’ll need the following kitchen tools:

• Large Pot: A heavy-bottomed pot is ideal for evenly cooking the soup and preventing the ingredients from sticking.
• Silicone Spatula: Useful for stirring the vegetables and scraping up browned bits from the bottom of the pot.
• Whisk: For ensuring the roux and broth blend smoothly.
• Immersion Blender or Blender: For blending the soup to achieve a smooth, creamy texture (optional).
• Ladle: For serving the soup into bowls.
• Knife and Cutting Board: Essential for chopping the vegetables and Beef bacon.

Storage and Reheating Tips

This Loaded Baked Potato Soup is perfect for leftovers and stores well:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making the soup even more delicious the next day.
• Freezing: While the soup can be frozen, note that the texture of the potatoes and dairy may change slightly upon reheating. If freezing, let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 2 months.
• Reheating: Reheat the soup gently on the stovetop over medium heat until warmed through. Stir occasionally to ensure the cheese remains smooth and doesn’t separate. If the soup has thickened too much, add a splash of chicken broth or water to reach the desired consistency.

Recipe Variations

This recipe is versatile and can be adapted to suit different tastes and dietary needs:

• Dairy-Free Option: Replace the butter, half and half, and sour cream with dairy-free alternatives, and use a dairy-free cheese. Coconut milk or almond milk can add creaminess while keeping the soup dairy-free.
• Gluten-Free Option: Substitute the flour with a gluten-free flour blend to make the soup gluten-free. The rest of the ingredients are naturally gluten-free.
• Additional Vegetables: Add more vegetables like carrots, celery, or even spinach to boost the nutritional value and add more texture to the soup.

FAQ

Can I use other types of potatoes?
Yes, you can use Yukon Gold or red potatoes for a slightly different texture and flavor. However, russet potatoes are ideal because their high starch content helps create a creamy consistency.

How do I make the soup thicker?
To thicken the soup, you can either mash more of the potatoes or let the soup simmer uncovered to reduce the liquid. Alternatively, you can add a bit more flour when making the roux.

Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator or freezer. Just be sure to reheat it gently and add a bit of broth if it thickens too much during storage.

Conclusion

This Loaded Baked Potato Soup Recipe is a rich, comforting dish that’s perfect for any occasion. Whether you’re making it for a cozy family dinner or a comforting meal to share with friends and family, this soup is sure to impress with its hearty flavors and creamy texture. Try this recipe today, and don’t forget to share it with your loved ones. If you enjoyed this recipe, subscribe to our blog for more comforting and delicious dishes!

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