Loaded Baked Potato Soup Recipe

When the weather turns chilly, there’s nothing quite as comforting as a warm, creamy bowl of loaded baked potato soup. This recipe brings together the best of comfort food—rich, cheesy, and satisfying, with just the right amount of savory crunch from crispy beef bacon. Whether you’re cooking for a cozy family dinner or serving guests, this soup is sure to be a hit. Let’s dive into the details of how to make this delicious dish at home.

Ingredients You’ll Need

To create the perfect loaded baked potato soup, you’ll need the following ingredients. Each component plays a vital role in building the rich and hearty flavor profile that makes this soup so irresistible.

• 4 medium potatoes (scrubbed clean)
• 8 slices of beef bacon
• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/4 cup yellow onion, finely chopped
• 1/3 cup all-purpose flour
• 2 cups low-fat milk
• 1 cup half-and-half
• 2 cups chicken stock
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon garlic salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup mild cheddar cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 1 cup sour cream
• Fresh chives, for garnish

this RECIPE

Essential Kitchen Equipment

Before you start cooking, make sure you have the following kitchen tools and equipment:

• Microwave or oven (for cooking potatoes)
• Large pot (for making the soup)
• Skillet (for cooking beef bacon)
• Sharp knife (for chopping and dicing)
• Cutting board
• Whisk (for smooth blending)
• Measuring cups and spoons

Step-by-Step Preparation Guide

Now that you have your ingredients and equipment ready, let’s go through the process of making this delightful loaded baked potato soup.

1. Preparing the Potatoes

Start by thoroughly washing the potatoes. Pierce each potato multiple times with a fork. This helps to release steam while they cook and prevents them from bursting. Place the potatoes in the microwave and cook on high for 12 to 15 minutes, or until tender. If you prefer, you can also bake them in the oven at 400°F (200°C) for about 45 minutes. Once cooked, carefully halve the potatoes and let them cool slightly. When they’re cool enough to handle, remove the skins and cut the potatoes into chunks.

2. Cooking the Beef Bacon to Perfection

While the potatoes are cooking, heat a skillet over medium-high heat. Add the beef bacon slices and cook until they are crispy, turning them occasionally to ensure even cooking. Once done, transfer the beef bacon to a paper towel-lined plate to drain excess fat. Reserve up to 1 tablespoon of the beef bacon fat in the skillet, as it will add a depth of flavor to the soup. Once cooled, crumble the beef bacon into small pieces.

3. Making the Creamy Base

In a large pot, melt the butter over medium-low heat. Add the reserved beef bacon fat for extra flavor, followed by the minced garlic and chopped onion. Sauté the mixture for 2 to 3 minutes until the onion becomes tender and translucent.

Next, gradually whisk in the flour, stirring constantly to form a smooth roux. Cook this mixture for 1 to 2 minutes, ensuring that the flour is fully integrated. Slowly pour in the milk and half-and-half, continuing to whisk until the mixture is smooth and creamy. Gradually add the chicken stock, whisking as you go. Bring the mixture to a light simmer and add the salt, garlic salt, and black pepper. Keep simmering until the soup base thickens slightly, which should take about 5 to 7 minutes.

4. Combining All Elements for a Rich, Flavorful Soup

Once the base has thickened, stir in the shredded mild and sharp cheddar cheeses, leaving a small portion of each aside if you wish to use them as garnish later. Add the crumbled beef bacon to the pot, reserving some for garnish as well. Stir in the sour cream, which will give the soup an additional layer of richness and creaminess.

Finally, add the potato chunks to the soup. You can break them up slightly to achieve your desired consistency—some people prefer a smoother soup, while others like to leave larger chunks for a heartier texture. Stir everything together until well combined. Remove the pot from heat and prepare to serve.

Recipe Tips and Tricks

To ensure your loaded baked potato soup turns out perfectly every time, here are a few tips:

• For extra flavor: Use a combination of mild and sharp cheddar cheese. This adds depth to the soup without overpowering it.
• For a smoother texture: If you prefer a creamier soup, use an immersion blender to blend the soup to your desired consistency before adding the potato chunks.
• Adjusting thickness: If your soup is too thick, add a little more chicken stock or milk to thin it out. If it’s too thin, let it simmer for a bit longer until it thickens.

Common Mistakes to Avoid

Here are some common pitfalls to avoid when making loaded baked potato soup:

• Overcooking the potatoes: If you cook the potatoes for too long, they can become mushy and lose their texture. Be sure to check them for doneness after 12 minutes in the microwave.
• Not whisking enough: To avoid lumps in the soup, whisk continuously when adding the flour and liquid ingredients.
• Skipping the garnishes: The garnishes like beef bacon, cheese, and chives aren’t just for looks—they add flavor and texture to every bite.

Serving and Presentation Ideas

Presentation is key to making your soup look as good as it tastes. Here are a few ideas to elevate your serving:

• Garnish generously: Top each bowl with extra shredded cheese, crumbled beef bacon, and a sprinkle of fresh chives for a vibrant and appetizing look.
• Serve with crusty bread: A warm slice of crusty bread or a side of garlic toast pairs wonderfully with the creamy texture of the soup.
• Use stylish bowls: Serve your soup in rustic stoneware bowls for a cozy, homestyle feel.

Storage and Reheating Instructions

If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so over low heat to avoid curdling the dairy. Stir occasionally and add a splash of milk or chicken stock to restore the soup’s original consistency.

Delicious Pairings

Pair your loaded baked potato soup with a fresh, crisp green salad or a side of steamed vegetables to balance out the richness of the dish. Non-alcoholic beverages like iced tea, lemonade, or sparkling water with a splash of citrus work well to cleanse the palate between bites.

Frequently Asked Questions (FAQ)

Q: Can I make this soup ahead of time? A: Yes, you can prepare the soup a day in advance. Simply reheat it gently on the stove, adding a little extra milk or stock to adjust the consistency if needed.

Q: Can I use a different type of cheese? A: Absolutely! Feel free to experiment with other types of cheese like gouda or Monterey Jack, depending on your preference.

Q: Is there a way to make this soup lighter? A: You can substitute the half-and-half with more low-fat milk or use Greek yogurt instead of sour cream to reduce the calorie content.

Conclusion

This loaded baked potato soup recipe is a delightful combination of creamy, cheesy goodness with the added crunch of crispy beef bacon. It’s the perfect dish for warming up on a chilly day and is sure to become a family favorite. Give it a try, and don’t forget to share your experience with us! If you loved this recipe, be sure to subscribe to our blog for more delicious, comforting recipes.

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