Loaded Baked Potato Soup

why make this recipe

Loaded Baked Potato Soup is a warm, comforting dish that combines the classic flavors of a baked potato with the creamy richness of a soup. It’s perfect for chilly nights when you want something hearty and satisfying. This recipe is simple to make and is a great way to use up some of your pantry staples. Plus, it’s loaded with delicious toppings that you can customize to your taste!

how to make Loaded Baked Potato Soup

Ingredients

• 8 slices bacon, chopped
• ¼ cup butter (unsalted)
• 4 large Russet potatoes or Yukon Gold potatoes, peeled and cubed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• ⅛ teaspoon ground cayenne pepper
• ¼ cup all-purpose flour
• 2½ cups low sodium chicken broth or vegetable broth
• 2½ cups whole milk or 2% milk
• 1 cup shredded sharp cheddar
• 1 cup shredded white cheddar
• ½ cup sour cream
• ¼ cup chopped chives
• Salt and pepper to taste

Directions

1. In a Dutch oven or heavy stockpot over medium heat, brown the bacon. Using a slotted spoon, remove the bacon from the pan and reserve the grease.
2. Add enough butter to the pan to make 2 tablespoons of fat. Melt the butter over medium heat.
3. Add the potatoes and onions to the pan and cook for about 5 minutes, or until the onions are soft.
4. Add the garlic and cayenne pepper to the pan and cook for 1 minute, stirring constantly.
5. Using a slotted spoon, remove the potatoes, onions, and garlic to a bowl or plate, and reserve any fat in the pan.
6. Melt enough butter to make 4 tablespoons of fat in the same pan. Sprinkle in ¼ cup of flour and whisk to combine. Cook for 2-3 minutes, stirring constantly.
7. Gradually whisk in the chicken broth and milk, alternating between the two.
8. Add the potatoes, onions, and garlic back to the pot and simmer until the potatoes are tender.
9. Whisk in both kinds of shredded cheese until melted.
10. Remove the pot from the heat and stir in the bacon, sour cream, chives, and add salt and pepper to taste.

how to serve Loaded Baked Potato Soup

Serve this soup hot, in bowls, topped with extra shredded cheese, chives, and a dollop of sour cream. It pairs perfectly with crusty bread or a fresh salad for a complete meal.

how to store Loaded Baked Potato Soup

You can store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over low heat, stirring occasionally. You may need to add a splash of milk or broth to loosen the soup as it may thicken in the fridge.

tips to make Loaded Baked Potato Soup

• For extra flavor, try adding some cooked, diced ham or cooked chicken.
• You can use any cheese you like, such as gouda or mozzarella.
• For a spicier kick, increase the amount of cayenne pepper or add diced jalapeños.

variation

You can make a vegetarian version by omitting the bacon and using vegetable broth. For a lighter version, use low-fat milk and skip the cream.

FAQs

1. Can I freeze Loaded Baked Potato Soup?
Yes, you can freeze the soup, but it’s best to leave out the cream and cheese until you reheat it.

2. How can I make this soup vegetarian?
Simply skip the bacon and use vegetable broth instead of chicken broth.

3. Can I use other types of potatoes?
Yes! You can use any type of potato you like, such as Red potatoes or Yukon Golds, as long as they’re peeled and cubed.