Loaded Baked Potato Soup

An Engaging Introduction

Imagine the comforting aroma of a warm, hearty soup wafting through your home on a chilly day. Our Loaded Baked Potato Soup is just the thing to wrap yourself in a cozy culinary hug. Rich, creamy, and generously packed with all the toppings you love on a classic baked potato, this soup is sure to become a family favorite.

Why You’ll Love This Recipe

If you’re a fan of baked potatoes, you’re going to adore this soup. It brings all the flavors of a loaded baked potato into a warm, hearty bowl. The combination of crispy bacon, tender potatoes, and melted cheese is simply irresistible. Plus, it’s easy to make and perfect for a cozy night in or for impressing guests at a dinner party.

Kitchen Equipment You’ll Need

• 12-inch skillet
• Paper towels
• 6-quart Dutch oven
• Whisk
• Measuring cups and spoons
• Knife and cutting board

Ingredients

• 1 package (12 oz) bacon
• 1 1/2 cups chopped onion
• 6 cups chicken broth (from two 32-oz cartons)
• 2 lb baking potatoes, peeled, cubed
• 2/3 cup butter
• 3/4 cup all-purpose flour
• 4 cups milk
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 cup diced cooked ham
• 1 container (8 oz) sour cream
• 2 1/2 cups shredded sharp Cheddar cheese (10 oz)
• 3/4 cup sliced green onions

Step-by-Step Instructions

1. In a 12-inch skillet, cook the bacon over medium heat for 6 to 7 minutes or until crisp. Drain on paper towels, crumble, and set aside. Reserve 2 tablespoons of the bacon drippings in the skillet. Cook the onion in the bacon drippings over medium-high heat for 6 minutes or until almost tender.
2. In a 6-quart Dutch oven, mix the onion, broth, and potatoes. Heat to boiling, then reduce the heat. Cook for 10 minutes or until the potatoes are very tender.
3. Meanwhile, in the same skillet, melt the butter over low heat. Stir in the flour with a whisk until smooth. Cook and stir for 1 minute. Gradually stir in 2 cups of the milk. Pour the milk mixture into the potato mixture. Add the remaining 2 cups of milk, salt, and pepper. Cook over medium heat, stirring constantly with a whisk, until the mixture is thickened and bubbly.
4. Stir in the ham, half of the bacon, the sour cream, 2 cups of the cheese, and 1/2 cup of the green onions. Cook until thoroughly heated and the cheese is melted. Evenly top individual servings with the remaining bacon, 1/2 cup cheese, and 1/4 cup green onions.

Tips for Success

• Make sure your potatoes are cooked until very tender to ensure a creamy texture.
• Whisk continuously when adding the milk to prevent lumps in the soup.
• For extra flavor, you can add a pinch of cayenne pepper or smoked paprika.

Additional Tips or Variations

For a vegetarian version, omit the bacon and ham, and use vegetable broth instead of chicken broth. You can also add extra vegetables like broccoli or corn for added nutrition and flavor.

Nutritional Highlights (Per Serving)

Calories: 450 | Protein: 20g | Carbohydrates: 45g | Fat: 20g | Fiber: 3g | Sugar: 6g

Frequently Asked Questions (FAQ)

• Can I make this soup ahead of time? Yes, this soup can be made a day in advance. Simply reheat it gently on the stove before serving.
• Can I freeze this soup? While the soup can be frozen, the texture may change slightly due to the dairy content. It’s best enjoyed fresh or refrigerated for up to 3 days.
• What can I serve with this soup? This soup pairs wonderfully with a fresh green salad or some crusty bread for dipping.

Conclusion

We hope you enjoy making and savoring this Loaded Baked Potato Soup as much as we do. It’s a delightful way to bring comfort and warmth to your table. Give it a try and let us know how it turns out! Feel free to share your experience and any creative twists you decide to add. Happy cooking!

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