Loaded baked potato soup is a hearty and comforting dish made from creamy mashed potatoes, combined with ingredients like crispy bacon, cheddar cheese, sour cream, and green onions. It’s a perfect winter meal or appetizer. Here’s a simple recipe for making loaded baked potato soup:
Ingredients:
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cups whole milk (or heavy cream for a richer version)
- 2 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 6 slices of bacon, cooked and crumbled
- 2 tablespoons butter
- Salt and pepper, to taste
- Chopped green onions, for garnish
- Optional: Chopped parsley, for garnish
Instructions:
- Prepare the Potatoes:
- Preheat your oven to 400°F (200°C). Wash and scrub the potatoes, then poke a few holes in each one with a fork.
- Rub the potatoes with olive oil, sprinkle with salt, and bake directly on the oven rack for about 45-60 minutes, or until the potatoes are tender.
- Once baked, remove the potatoes from the oven, let them cool slightly, and then peel and mash them. You can also leave the skins on for added texture, if preferred.
- Cook the Bacon:
- In a large pot or Dutch oven, cook the bacon over medium heat until it’s crispy. Remove the bacon, crumble it, and set it aside for topping the soup later.
- Sauté the Onions and Garlic:
- In the same pot, add butter and sauté the chopped onion until soft and translucent, about 3-4 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Make the Soup Base:
- Add the chicken broth to the pot and bring to a simmer. Stir in the mashed potatoes, and cook for about 5 minutes, allowing the soup to thicken.
- Slowly add the milk (or cream), and continue stirring until the soup is smooth and creamy. Bring to a gentle simmer. You can adjust the consistency by adding more milk if needed.
- Add Cheese and Sour Cream:
- Stir in 1 1/2 cups of the shredded cheddar cheese until melted and smooth.
- Add the sour cream, mixing until fully incorporated. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls. Top each serving with crumbled bacon, the remaining cheese, green onions, and a dollop of sour cream.
- Optional: Garnish with chopped parsley for a fresh touch.
- Enjoy!
This creamy and flavorful loaded baked potato soup is perfect on a cold day and can easily be made in advance. Just store it in the fridge and reheat when you’re ready to serve!
