Loaded baked potatoes are a classic comfort food, but have you ever considered transforming that deliciousness into a hearty, creamy soup? This loaded baked potato soup recipe takes all the best parts of a baked potato – the fluffy potato, the melted cheese, the crispy bacon, the tangy chives – and blends them into a bowl of pure indulgence. This isn't just a soup; it's a culinary hug on a chilly evening.
What Makes This Loaded Baked Potato Soup Recipe Special?
This recipe goes beyond the basic potato soup. We're aiming for that truly loaded experience. We'll achieve this through careful ingredient selection and cooking techniques that maximize flavor and texture. Forget watery, bland potato soup – this is the real deal. We’re using real bacon, not bacon bits, and freshly chopped chives for maximum freshness and flavor impact. The creamy texture comes from a combination of milk and potatoes, creating a luxuriously smooth base.
Ingredients You'll Need:
- 2 pounds russet potatoes, peeled and cubed
- 6 slices bacon, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups milk (whole milk recommended for creaminess)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions (chives)
- Salt and pepper to taste
- Optional toppings: extra bacon bits, shredded cheese, chives
Step-by-Step Instructions:
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Crisp the Bacon: Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon, leaving the rendered bacon fat in the pot. Set the bacon aside, reserving some for garnish.
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Sauté Aromatics: Add the chopped onion to the pot and sauté in the bacon fat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Add Potatoes and Broth: Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
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Blend (Optional): For a smoother soup, carefully transfer about half of the soup to a blender and blend until smooth. Return the blended soup to the pot. (Alternatively, you can use an immersion blender directly in the pot.)
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Stir in Milk and Cheese: Stir in the milk and shredded cheddar cheese. Heat through until the cheese is melted and the soup is heated through. Do not boil.
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Season and Serve: Season with salt and pepper to taste. Stir in the sour cream and most of the reserved bacon and chives. Ladle into bowls and garnish with extra bacon, cheese, and chives, if desired.
Frequently Asked Questions (FAQ)
Can I use other types of potatoes?
While russet potatoes are ideal for their fluffy texture, you can experiment with Yukon Gold potatoes for a slightly sweeter and creamier soup. Avoid waxy potatoes like red potatoes, as they won't break down as easily.
What if I don't have chicken broth?
Vegetable broth is an excellent substitute for a vegetarian version. You can also use beef broth for a richer flavor.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing in airtight freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
What other toppings can I add?
Get creative! Consider adding crumbled blue cheese, chopped jalapeños, shredded green onions, or even a dollop of ranch dressing for extra flavor and texture.
This loaded baked potato soup recipe is a guaranteed crowd-pleaser. Its rich, creamy texture and satisfying flavors make it perfect for a cozy night in or a casual get-together. Enjoy!
