Description: A creamy, comforting soup that brings all the flavors of a loaded baked potato into a warm and satisfying bowl. This recipe combines tender potatoes, savory bacon, sharp cheddar cheese, and a hint of thyme for a delicious and hearty meal.

Ingredients:

4 large russet potatoes, peeled and diced 🥔
4 cups chicken broth 🍗
1 cup milk 🥛
1/2 cup heavy cream 🥛
1/2 cup sour cream 🥄
1 cup shredded cheddar cheese 🧀
6 slices cooked bacon, crumbled 🥓
4 green onions, chopped 🧅
3 cloves garlic, minced 🧄
2 tablespoons unsalted butter 🧈
2 tablespoons all-purpose flour 🍞
1 teaspoon dried thyme 🌿
Salt and pepper to taste 🧂🌶

Optional Toppings:

Additional shredded cheddar cheese 🧀
Chopped green onions 🧅
Crumbled bacon 🥓
Sour cream 🥄

Preparation:

Step 1: Cook Potatoes:

In a large pot, combine the diced potatoes and chicken broth. Ensure that the potatoes are fully submerged in the broth to cook evenly. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. Check the potatoes periodically to prevent them from overcooking and becoming mushy.

Step 2: Blend Potatoes:

Once the potatoes are cooked, it’s time to blend them to achieve the desired soup consistency. You can use a potato masher for a chunkier soup or an immersion blender for a smoother texture. If using an immersion blender, carefully blend the potatoes directly in the pot until you reach your preferred consistency. For a potato masher, mash the potatoes, leaving some chunks for added texture. Be cautious not to over-blend, as this can result in a gluey soup.

Step 3: Make Roux:

In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can impart a bitter taste to the soup. Stir continuously to ensure even cooking.

Step 4: Thicken Soup:

Stir in the flour and cook for another 1-2 minutes, or until the mixture turns a light golden brown. This process creates a roux, which is essential for thickening the soup. Cook the roux until it is lightly browned to eliminate the raw flour taste. Gradually whisk in the milk and heavy cream to the roux mixture, stirring constantly until it thickens. Ensure there are no lumps by whisking vigorously. The mixture should be smooth and creamy.

Step 5: Combine Soup and Roux:

Pour the thickened roux mixture into the pot with the partially blended potatoes. Stir to combine, ensuring that the roux is evenly distributed throughout the soup.

Step 6: Add Sour Cream and Cheese:

Reduce the heat to low. Stir in the sour cream, shredded cheddar cheese, and dried thyme until the cheese is melted and the soup is creamy. Adding the sour cream and cheese at low heat prevents the cheese from clumping and ensures a smooth, creamy texture. Stir until all the cheese is fully melted and incorporated into the soup. The dried thyme adds a subtle, earthy flavor that complements the other ingredients.

Step 7: Season and Simmer:

Season the soup with salt and pepper to taste. Taste the soup and adjust the seasonings as needed. Allow the soup to simmer on low heat for an additional 10-15 minutes to meld the flavors. Simmering the soup allows the flavors to combine and deepen, resulting in a richer and more flavorful final product. Stir occasionally to prevent the soup from sticking to the bottom of the pot.

Step 8: Serve:

Ladle the loaded baked potato soup into bowls. Garnish each bowl with crumbled bacon, chopped green onions, and any additional toppings you like, such as more shredded cheese or a dollop of sour cream. Serve hot and enjoy.

Why You Will Love This Recipe

This Loaded Baked Potato Soup recipe is a guaranteed crowd-pleaser for several reasons:

Comfort Food at Its Best: This soup embodies the essence of comfort food. It’s warm, creamy, and packed with flavors that evoke feelings of nostalgia and satisfaction.
Customizable: The recipe is incredibly versatile, allowing you to customize it to your liking. You can adjust the amount of cheese, bacon, and other toppings to suit your taste preferences.
Easy to Make: Despite its rich and complex flavor profile, this soup is surprisingly easy to make. The steps are straightforward, and the recipe requires minimal culinary skills.
Hearty and Filling: The combination of potatoes, cheese, bacon, and cream makes this soup a filling and satisfying meal. It’s perfect for a cold winter day or any time you’re craving something substantial.
Great for Leftovers: This soup tastes even better the next day, as the flavors have had more time to meld together. It’s a great option for meal prepping or making a large batch for future enjoyment.
Family-Friendly: Both kids and adults love this soup. The familiar flavors of a loaded baked potato make it a hit with even the pickiest eaters.
Perfect for Gatherings: This soup is an excellent choice for potlucks, dinner parties, or casual get-togethers. It’s easy to serve and can be made ahead of time, freeing you up to focus on other aspects of hosting.
Nutritious: While it may seem indulgent, this soup contains beneficial nutrients from the potatoes, dairy, and vegetables.

Serving Suggestions:

With Crusty Bread: Serve the soup with a side of crusty bread or garlic bread for dipping.
As a Starter: Offer a smaller portion of the soup as a starter before a main course.
With a Salad: Pair the soup with a fresh green salad for a balanced meal.
In Bread Bowls: For a unique presentation, serve the soup in bread bowls.
With Grilled Cheese: Enjoy the soup alongside a grilled cheese sandwich for a classic comfort food combination.

Tips:

Use High-Quality Ingredients: Using fresh, high-quality ingredients will enhance the flavor of the soup.
Don’t Overcook the Potatoes: Be careful not to overcook the potatoes, as they can become mushy.
Shred Your Own Cheese: Shredding your own cheese ensures that it melts smoothly into the soup.
Adjust the Thickness: If the soup is too thick, add more chicken broth or milk to thin it out. If it’s too thin, simmer it for a longer period to reduce the liquid.
Make it Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth for a vegetarian version.
Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
Add Other Vegetables: Incorporate other vegetables such as carrots, celery, or corn for added flavor and nutrition.
Use an Instant Pot: This recipe can easily be adapted for an Instant Pot for faster cooking.

Prep Time:

15 minutes

Cook Time:

35 minutes

Total Time:

50 minutes

Nutritional Information:

(Approximate values per serving)

Calories: 450
Protein: 20g
Sodium: 700mg

Conclusion

Loaded Baked Potato Soup is a delightful and comforting dish that’s perfect for any occasion. With its creamy texture, rich flavors, and customizable toppings, it’s sure to become a family favorite. Whether you’re looking for a hearty meal on a cold day or a crowd-pleasing option for a gathering, this recipe delivers on taste and satisfaction. So gather your ingredients, follow the simple steps, and enjoy a bowl of this delicious soup!

Questions and Answers

Q1: Can I make this soup ahead of time?

A: Yes, this soup can be made ahead of time. In fact, it often tastes even better the next day as the flavors have had more time to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, simply reheat it on the stovetop or in the microwave until heated through.

Q2: Can I freeze this soup?

A: While you can freeze this soup, be aware that the texture might change slightly upon thawing due to the dairy content. Dairy-based soups can sometimes become grainy when frozen and thawed. To minimize this, allow the soup to cool completely before transferring it to freezer-safe containers or bags. Leave some space at the top for expansion. When thawing, do so slowly in the refrigerator overnight. Reheat gently on the stovetop, stirring frequently. If the texture seems grainy, you can try whisking it vigorously or adding a little extra milk or cream to smooth it out.

Q3: I don’t have russet potatoes. Can I use another type of potato?

A: Yes, you can use other types of potatoes. Yukon gold potatoes are a good alternative as they have a creamy texture and hold their shape well. Red potatoes can also be used, but they tend to be a bit waxier and may not break down as much during cooking. The choice of potato will affect the final texture and flavor of the soup, so experiment to find your preference.

Q4: Can I make this soup in a slow cooker?

A: Yes, this soup can be made in a slow cooker. Combine the diced potatoes, chicken broth, minced garlic, dried thyme, salt, and pepper in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender. Use an immersion blender or potato masher to partially blend the potatoes. Stir in the milk, heavy cream, sour cream, and shredded cheddar cheese. Cook for an additional 30 minutes to an hour, or until the cheese is melted and the soup is creamy. Stir in the crumbled bacon and chopped green onions before serving.

Q5: Can I use pre-shredded cheese, or is it better to shred my own?

A: While you can use pre-shredded cheese for convenience, it is generally better to shred your own cheese for the best results. Pre-shredded cheese often contains cellulose or other additives to prevent clumping, which can inhibit melting and result in a grainy texture in the soup. Shredding your own cheese ensures that it melts smoothly and evenly into the soup, creating a creamier and more flavorful final product.