Comforting Loaded Baked Potato Soup
There’s something utterly heartwarming about a bowl of Comforting Loaded Baked Potato Soup. Imagine the warmth of freshly baked potatoes, creamy cheese, and crispy bacon all mingling together in a cozy broth. This dish brings the essence of comfort food right to your table while keeping health and simplicity in mind. Perfect for busy weeknights, it combines ease and nutrition without skimping on those rich, delightful flavors that make you feel like you’re wrapped in a warm blanket.
Serving Versatility
One of the best parts about Comforting Loaded Baked Potato Soup is how versatile it can be. You can enjoy it straight from the bowl or get creative! Serve it over fluffy rice for a hearty meal, drizzle it on top of nice noodles for extra texture, or even spoon it into a wrap for a delicious handheld bite. Whether you’re looking to keep it low-carb or just want to savor it solo, this soup is a blank canvas ready for your inspiration.
Full Recipe Section
Ingredients:
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Directions:
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced potatoes to the pot along with the chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as you prefer. Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until cheese fully melts and soup is heated through, around 5 minutes. Taste and adjust seasoning if necessary.
- Ladle soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: Approximately 420 per serving
Why You’ll Love This Recipe
This recipe shines in several ways:
- Quick preparation makes it a weeknight wonder.
- Budget-friendly ingredients won’t break the bank.
- Big, cozy flavors warm the heart and soul.
- Nutritional value in every spoonful.
- Customizability means any taste can come to life.
Cultural or Cooking Technique Note
Loaded baked potato soup is a classic comfort dish that has roots in American cuisine. It transforms the humble baked potato into a warm, inviting soup, perfect for family gatherings or cozy nights in.
Serving Suggestions
Get creative with how you serve this soup:
- Over rice for a filling meal.
- With noodles for a unique twist.
- In wraps for a quick lunch on the go.
- Add some fresh greens on the side for a complete meal!
Pro Tips for Success
- When cooking the onions, a gentle hand will keep them from burning.
- Adjust the heat slowly to avoid scalding your soup.
- For a chunkier consistency, reserve some potato pieces before blending.
- Ensure you shred your cheese fresh to help it melt smoothly into the soup.
Storage & Reheating
To store leftovers, place the cooled soup in an airtight container and refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. When you’re ready to enjoy it again, gently reheat on the stove over low heat, stirring frequently to keep the texture just right.
Closing Paragraph
I invite you to gather your loved ones and embrace the warmth of your own Comforting Loaded Baked Potato Soup. It’s a beautiful dish to customize however you like, so don’t hesitate to sprinkle your own charm into this recipe! If you try it out, I would love to hear all about it. Please share your thoughts, rate the recipe, and leave a comment!
🎀 Final Thoughts
Thank you for stopping by my cozy corner of the kitchen! I hope each spoonful wraps you in love just like it does for me. Here’s to creating more warm memories together, bite by bite!
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“If you loved this recipe, don’t miss my Garlic Ginger Broth with Rice for another comforting favorite.”
Loaded Baked Potato Soup
Ingredients
For the Soup
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded Shred fresh for best melting
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 5 to 7 minutes until soft and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
Cooking
- Add diced potatoes to the pot along with the chicken or vegetable broth.
- Stir in dried thyme, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as you prefer.
- Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth.
- Stir in heavy cream, shredded cheddar cheese, and sour cream.
- Continue cooking over low heat until cheese fully melts and soup is heated through, around 5 minutes.
- Taste and adjust seasoning if necessary.
Serving
- Ladle soup into serving bowls.
- Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.