Loaded Baked Potato Soup Recipe**
**This Loaded Baked Potato Soup is creamy, comforting, and packed with all the delicious flavors of a loaded baked potato. With crispy bacon, cheddar cheese, sour cream, and green onions, this hearty soup is the ultimate comfort food!**
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### **Ingredients:**
#### For the Soup Base:
– 4 medium russet potatoes, peeled and diced
– 1 tablespoon olive oil (or butter)
– 1 small onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth (or vegetable broth for a vegetarian option)
– 1 cup heavy cream (or half-and-half for a lighter version)
– 1/2 cup milk
– Salt and freshly ground black pepper, to taste
#### Toppings:
– 1 cup shredded cheddar cheese (plus extra for garnish)
– 1/2 cup sour cream (for garnish)
– 4 slices crispy bacon, crumbled (for garnish)
– 1/4 cup green onions, sliced (for garnish)
– Fresh parsley or chives (optional, for garnish)
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### **Instructions:**
#### 1. **Prepare the Potatoes:**
– Peel and dice the potatoes into bite-sized cubes. Set aside.
#### 2. **Cook the Bacon:**
– In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy (about 5-7 minutes). Once cooked, remove the bacon from the pot and set it aside to drain on paper towels. Crumble it into small pieces when cooled.
#### 3. **Cook the Onions and Garlic:**
– In the same pot with the bacon drippings (or add olive oil if preferred), sauté the diced onion over medium heat until softened and translucent (about 3-4 minutes).
– Add the minced garlic and sauté for another 1 minute, stirring frequently to avoid burning.
#### 4. **Cook the Potatoes:**
– Add the diced potatoes to the pot and stir to coat them with the onions and garlic. Cook for 2-3 minutes.
– Pour in the chicken broth and bring the soup to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
#### 5. **Blend the Soup (Optional for Creamier Texture):**
– Once the potatoes are cooked, use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, you can transfer about half of the soup to a blender, blend until smooth, and then return it to the pot.
#### 6. **Add Cream and Milk:**
– Stir in the heavy cream and milk, and continue to cook over low heat for an additional 5 minutes, stirring occasionally.
#### 7. **Season and Adjust Consistency:**
– Taste the soup and adjust the seasoning with salt and freshly ground black pepper to your liking. If the soup is too thick, you can add a bit more milk or broth to reach your desired consistency.
#### 8. **Add the Cheese:**
– Stir in 1 cup of shredded cheddar cheese until it’s melted and the soup is creamy.
#### 9. **Serve and Garnish:**
– Ladle the soup into bowls and top with the crispy crumbled bacon, extra shredded cheddar cheese, sour cream, and green onions. Garnish with fresh parsley or chives if desired.
#### 10. **Enjoy!**
– Serve your Loaded Baked Potato Soup hot, and enjoy this comforting, hearty dish!
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### **Tips for the Best Loaded Baked Potato Soup:**
– **Make it Vegetarian:** Use vegetable broth instead of chicken broth and omit the bacon for a vegetarian version. You can add roasted mushrooms or extra veggies for flavor.
– **Use Yukon Gold Potatoes:** If you want a creamier soup without blending, try using Yukon Gold potatoes, as they mash more easily and create a smoother texture.
– **Adjust the Toppings:** You can customize the toppings based on what you have on hand. Try adding sautéed onions, shredded mozzarella cheese, or even a drizzle of ranch dressing for an extra burst of flavor.
– **Make it Spicy:** Add some diced jalapeños or a dash of cayenne pepper for a spicy kick to your soup.
– **Freezer-Friendly:** This soup freezes well! Store it in an airtight container for up to 3 months. Reheat gently on the stove when ready to serve.
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### **Frequently Asked Questions:**
1. **Can I make this soup ahead of time?**
– Yes! This soup tastes even better the next day as the flavors have time to meld. You can make it a day ahead and store it in the refrigerator. Reheat on the stovetop over low heat.
2. **How do I store leftovers?**
– Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of milk to adjust the consistency if needed.
3. **Can I make this soup in the slow cooker?**
– Yes! To make this in a slow cooker, sauté the bacon, onions, and garlic as instructed. Then transfer everything to the slow cooker along with the diced potatoes, chicken broth, and seasonings. Cook on low for 6-7 hours or high for 3-4 hours, then stir in the cream, milk, and cheese at the end.
4. **Can I freeze Loaded Baked Potato Soup?**
– Yes! You can freeze the soup for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Reheat on the stovetop, adding extra milk or cream to bring back its creamy texture.
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### **Why You’ll Love This Loaded Baked Potato Soup:**
– **Comforting and Hearty:** This soup is packed with all the flavors of a loaded baked potato, making it the perfect comfort food for any time of year.
– **Customizable:** Adjust the toppings and ingredients to suit your preferences, whether you want to add extra cheese, vegetables, or a little heat.
– **Perfect for Meal Prep:** This soup stores well, so it’s ideal for preparing in advance and enjoying throughout the week.
– **Kid-Friendly:** The rich, creamy texture and familiar flavors make it a hit with kids and adults alike.
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### **Conclusion:**
This **Loaded Baked Potato Soup** is the ultimate comfort food, combining the creamy richness of potatoes with the delicious toppings you love on a baked potato. With crispy bacon, cheddar cheese, and sour cream, this hearty soup is sure to become a family favorite. Serve it with a slice of crusty bread for a satisfying meal that everyone will enjoy!
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