Comforting Loaded Baked Potato Soup
Warm Up with Comforting Loaded Baked Potato Soup
Ever craved something creamy and hearty that wraps you in a cozy hug? Picture this: a steaming bowl of Loaded Baked Potato Soup that brings all the comfort of a loaded baked potato to your dinner table. This easy, one-pot meal is not just a soup; it’s a bowl of joy, filled with flavors that make your taste buds dance. Let’s dig in!
Why Make This Recipe
Why should this soupy delight be your dinner choice tonight? Well, for starters, it’s a quick and affordable way to satisfy those hunger pangs. With simple ingredients and basically one pot to clean, you’ll be done with the kitchen mess before you know it! Plus, this recipe is family-friendly. Who doesn’t love bacon and cheese? It’s like having a party in your mouth! 🥳
Ingredients
You don’t need fancy stuff — just these basics!
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Directions
Let’s get cooking! Follow these simple steps for pure comfort in a bowl:
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 to 7 minutes until soft and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Toss in the diced potatoes along with the broth. Add dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender.
- Once tender, use an immersion blender to achieve your preferred soup texture—smooth or slightly chunky. (Careful with hot liquid if using a stand blender!)
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Keep cooking over low heat until the cheese melts and the soup is heated through, about 5 minutes. Taste and adjust seasoning if needed.
- Ladle the soup into bowls. Top each with crumbled bacon, extra shredded cheese, and chopped green onions before serving.
How to Make Comforting Loaded Baked Potato Soup (Overview)
Ready for some soup magic? Start by sizzling your onions to unlock their sweet goodness. Then, channel your inner chef and add your potatoes and broth for that comforting base. Don’t skip toasting the garlic; it adds a beautiful aroma that practically screams “I’m ready to eat!” 💖 Blend it up to the consistency you love, toss in those creamy additions, and voilà! You just created warmth in a bowl!
How to Serve Comforting Loaded Baked Potato Soup
Serving time! Think about ladling this rich soup into your favorite bowls—a deep, creamy hue that promises warmth. Sprinkle a bit more cheddar cheese and those vibrant green onions on top for a bit of color and crunch. And if you want to elevate the experience, serve it with some crispy bread on the side. Just imagine that first spoonful; the aroma wafts through the air, inviting everyone to dig in!
How to Store Comforting Loaded Baked Potato Soup
Not finishing it all? No worries! This soup keeps up to 4 days in the fridge—just make sure you store it in an airtight container. Want to keep it longer? Toss it in the freezer, and it can last for up to 3 months! When reheating, add a splash of broth or cream to refresh that creamy texture. Easy peasy!
Tips to Make Comforting Loaded Baked Potato Soup
Here are a few insider tricks to elevate your soup game:
- Use Yukon Gold potatoes for a buttery flavor instead of russets.
- If you like it spicy, throw in a pinch of cayenne pepper or white pepper.
- Swap out the bacon for smoked tofu for a lovely vegetarian twist without losing that smoky flavor.
- Experiment with different cheeses—try pepper jack for a bit of heat!
Variation
Feeling adventurous? Try adding crispy jalapeños for some spice or mix in broccoli for a green twist. Want to go vegan? Swap the cream for coconut milk and the cheese for your favorite vegan cheese. The possibilities are endless!
FAQs
1. Can I make this soup ahead of time?
Absolutely! You can keep it in the fridge for up to 4 days, so it’s perfect for meal prep.
2. How can I thicken my soup?
If it’s too thin, blend in a few more potatoes or add a cornstarch slurry (cornstarch mixed with water).
3. Is there a low-calorie option for this recipe?
Sure! You can use low-fat cream or substitute Greek yogurt for sour cream and reduce the cheese a bit.
Remember, this Comforting Loaded Baked Potato Soup will quickly become a go-to recipe for those cozy nights! Enjoy! 🍲
📌 Pin this recipe for your next cozy dinner night!
Loaded Baked Potato Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 to 7 minutes until soft and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Toss in the diced potatoes along with the broth. Add dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender.
- Once tender, use an immersion blender to achieve your preferred soup texture—smooth or slightly chunky.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Keep cooking over low heat until the cheese melts and the soup is heated through, about 5 minutes.
- Taste and adjust seasoning if needed.
- Ladle the soup into bowls. Top each with crumbled bacon, extra shredded cheese, and chopped green onions before serving.
