Easy Loaded Baked Potato Soup
Imagine wrapping yourself in a cozy blanket on a chilly evening, with a bowl of warm, hearty soup in hand. This Easy Loaded Baked Potato Soup is precisely that kind of comfort in a bowl! Packed with all the flavors you love from a classic baked potato, this soup is creamy, satisfying, and oh-so-delicious. Let’s dive into why this recipe will become your new favorite go-to meal.
Why You’ll Love This Recipe
This soup combines the rich flavors of crispy bacon, tender potatoes, and sharp cheddar cheese into a creamy, delightful meal without the need for heavy cream. It’s easy to make, requiring just one pot for a hassle-free cooking experience. Plus, it’s versatile enough to customize with your favorite toppings!
Kitchen Equipment You’ll Need
- Soup pot or large saucepan
- Kitchen shears
- Potato masher (optional)
- Whisk
- Wooden spoon or spatula
Ingredients
- 6 strips bacon, cut into small pieces
- 1/2 medium onion, chopped
- 4 large Russet potatoes, diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- 3/4 cup grated cheddar cheese, or more to taste
- 3/4 cup sour cream, or more to taste
- Salt & pepper, to taste
- Scallions, chopped, to taste
Step-by-Step Instructions
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Cut up the bacon and add it to a soup pot using kitchen shears for ease. Fry the bacon over medium-high heat until crispy, about 10 minutes.
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While the bacon cooks, prep your onion and potatoes. You can peel the potatoes or leave them unpeeled if you prefer.
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Once the bacon is done, remove it from the pot and set aside. Leave about 2 tablespoons of bacon fat in the pot, and discard the rest.
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Add the onion to the pot and sauté for 5 minutes.
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Stir in the flour and cook for about a minute.
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Whisk in the milk slowly until the flour is fully incorporated with no clumps.
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Add the chicken broth, garlic, and potatoes. Increase the heat to high and scrape up any brown bits from the bottom of the pot. Once nearly boiling, reduce heat, cover partially, and let simmer for 20 minutes.
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While the soup simmers, prepare the cheddar, scallions, and sour cream.
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The potatoes should be tender by now. Mash them slightly in the pot if desired.
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Stir in the sour cream, most of the cheddar, and bacon, reserving some for topping. Season with salt and pepper. Serve topped with scallions and the remaining cheddar and bacon.
Tips for Success
For the best results, make sure to dice the potatoes evenly so they cook at the same rate. If you prefer a thicker soup, let it simmer a bit longer to reduce more liquid. Don’t skip the step of whisking the milk slowly to avoid lumps.
Additional Tips and Variations
Feel free to customize your soup with add-ins like broccoli or corn for extra texture. For a spicier kick, add a pinch of cayenne pepper or some diced jalapeños. If you like a smoother soup, use an immersion blender to purée the potatoes to your desired consistency.
Nutritional Highlights (Per Serving)
- Calories: Approximately 350
- Protein: 12g
- Fat: 18g
- Carbohydrates: 35g
Frequently Asked Questions (FAQ)
Can I use a different type of potato? Yes, Yukon Gold or red potatoes work well too. Just keep in mind that different potatoes will slightly alter the texture of the soup.
Can I make this soup vegetarian? Absolutely! Omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika for a hint of smokiness.
Conclusion
This Easy Loaded Baked Potato Soup is sure to warm your soul and become a family favorite. With its rich, comforting flavors and simple preparation, it’s a perfect dish for any night of the week. Give it a try, and don’t forget to share your experience in the comments below. Enjoy!
