Loaded baked potato soup is the ultimate comfort food, a creamy, cheesy delight packed with all the fixings of a perfectly baked potato. But who has time to bake potatoes individually when you can achieve the same delicious results with frozen potatoes? This recipe shows you how to make a restaurant-quality loaded baked potato soup using frozen potatoes, saving you time and effort without sacrificing flavor.
Why Use Frozen Potatoes?
Using frozen potatoes in this recipe offers several advantages:
- Convenience: Frozen potatoes are readily available and eliminate the need for peeling and chopping fresh potatoes.
- Consistency: Frozen potatoes cook evenly, ensuring a smooth, creamy texture in the soup.
- Cost-effectiveness: Frozen potatoes are often more affordable than fresh potatoes, especially when considering prep time.
Ingredients for Loaded Baked Potato Soup (Serves 6-8)
- 3 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 3 cups frozen diced potatoes
- 1 teaspoon dried chives
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1 cup milk or cream (heavy cream for extra richness)
- 1 cup shredded cheddar cheese
- 1/2 cup shredded bacon, cooked and crumbled
- 1/4 cup green onions, chopped (for garnish)
- Sour cream (optional, for garnish)
Instructions: Making the Perfect Loaded Baked Potato Soup
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Sauté Aromatics: Melt butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Simmer the Soup Base: Pour in the vegetable broth, add the frozen diced potatoes, chives, parsley, pepper, and salt. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
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Blend for Creamy Texture (Optional): For an extra creamy soup, carefully transfer a portion of the soup to a blender (or use an immersion blender) and blend until smooth. Return the blended soup to the pot.
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Stir in Milk/Cream and Cheese: Stir in the milk or cream and shredded cheddar cheese. Heat until the cheese is melted and the soup is heated through. Do not boil.
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Serve and Garnish: Ladle the soup into bowls. Top with crumbled bacon, chopped green onions, and a dollop of sour cream (if desired).
Frequently Asked Questions (FAQs)
Can I use other types of frozen potatoes?
Yes, you can use other types of frozen potatoes, such as hash browns or potato wedges. However, you may need to adjust the cooking time accordingly. Hash browns might cook faster, while larger wedges might take longer.
What if I don't have fresh herbs?
Dried herbs work perfectly well in this recipe. If you don't have fresh chives or parsley, simply substitute with dried chives and parsley. Use about 1/3 the amount of dried herbs compared to fresh.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. Add a little extra milk or cream if needed to thin the soup after reheating.
What other toppings can I add?
Get creative with your toppings! Some other delicious additions include:
- Shredded cheese: Experiment with different cheeses like Monterey Jack, Colby Jack, or pepper jack.
- Jalapeños: For a spicy kick.
- Chopped chives: For a fresh, oniony flavor.
- Crispy fried onions: For added crunch.
- Chives: Add a fresh, slightly oniony flavor.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, as long as you use gluten-free vegetable broth. Always check the labels of your ingredients to ensure they are gluten-free if you have celiac disease or a gluten intolerance.
This loaded baked potato soup recipe is a guaranteed crowd-pleaser, perfect for a cozy night in or a casual gathering. Enjoy!
