Introduction
There’s something undeniably comforting about a warm bowl of soup, especially when it combines the rich flavors of a classic baked potato. Loaded Baked Potato Soup brings together the creamy texture of potatoes, the savory taste of bacon, the sharpness of cheddar cheese, and the tang of sour cream. It’s a dish that feels like a hug in a bowl, perfect for chilly evenings or when you’re craving a hearty meal. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is straightforward and yields delicious results every time.
Ingredients Needed
Creating this delightful soup requires a few staple ingredients that come together to deliver a rich and satisfying flavor. Here’s what you’ll need:
Russet Potatoes: 4 large, peeled and diced. These high-starch potatoes break down easily, giving the soup its creamy consistency.
Bacon: 6 slices, chopped. Adds a smoky flavor and a crispy texture that contrasts beautifully with the creamy soup.
Yellow Onion: 1 medium, diced. Provides a sweet and savory base flavor.
Garlic: 3 cloves, minced. Enhances the depth of flavor with its aromatic essence.
Chicken Broth: 4 cups. Adds a savory foundation to the soup.
Whole Milk: 2 cups. Contributes to the creamy texture.
Sour Cream: ½ cup. Offers a tangy richness that balances the flavors.
Cheddar Cheese: 1 cup, shredded. Melts into the soup, adding sharpness and creaminess.
Butter: 2 tablespoons. Used for sautéing and adds richness.
All-Purpose Flour: 2 tablespoons. Helps thicken the soup to the desired consistency.
Salt and Pepper: To taste. Enhances and balances the flavors.
Green Onions: For garnish. Adds a fresh, mild onion flavor and a pop of color.
Ingredients Table with Calorie Count
| Ingredient | Quantity | Calories (Approx.) |
|---|---|---|
| Russet Potatoes | 4 large | 520 |
| Bacon | 6 slices | 270 |
| Yellow Onion | 1 medium | 45 |
| Garlic | 3 cloves | 15 |
| Chicken Broth | 4 cups | 60 |
| Whole Milk | 2 cups | 240 |
| Sour Cream | ½ cup | 230 |
| Cheddar Cheese | 1 cup | 400 |
| Butter | 2 tbsp | 200 |
| All-Purpose Flour | 2 tbsp | 60 |
| Salt and Pepper | To taste | 0 |
| Green Onions (for garnish) | As desired | 5 |
Total Calories per Serving (Approx.): 295–350 kcal (varies based on toppings and substitutions)
Read More: How to Make a Cheesy Bacon and Broccoli Dip
Step-by-Step Cooking Instructions
Prepare the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. This should take about 5–7 minutes. Once done, remove the bacon and set it aside on paper towels to drain excess fat. Leave about 1–2 tablespoons of bacon fat in the pot for added flavor.
Sauté the Aromatics: Add the butter to the pot with the bacon fat. Once melted, add the diced onion and sauté until it’s translucent, which should take about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Create the Roux: Sprinkle the flour over the sautéed onions and garlic. Stir continuously for about 1–2 minutes to form a roux. This mixture will help thicken the soup.
Add Liquids and Potatoes: Gradually whisk in the chicken broth and whole milk, ensuring there are no lumps. Once the mixture is smooth, add the diced potatoes. Bring the soup to a boil, then reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are tender.
Mash for Desired Consistency: For a chunkier soup, use a potato masher to mash some of the potatoes directly in the pot. For a smoother texture, use an immersion blender to blend part of the soup, leaving some chunks for texture.
Incorporate Dairy and Seasonings: Lower the heat and stir in the sour cream and shredded cheddar cheese. Continue stirring until the cheese has melted and the soup is creamy. Season with salt and pepper to taste.
Serve and Garnish: Ladle the soup into bowls and garnish with the crispy bacon, additional shredded cheddar cheese, and sliced green onions. Serve hot and enjoy!
Read More: Creamy Steak Bites Recipe
Tips for Customizing the Recipe
Lighter Version: Use skim milk and Greek yogurt instead of whole milk and sour cream to reduce fat and calories without compromising on creaminess.
Vegetarian Option: Omit the bacon and use vegetable broth instead of chicken broth. Add sautéed mushrooms or corn for added texture and flavor.
Spicy Kick: Incorporate diced jalapeños or a dash of cayenne pepper to introduce some heat to the soup.
Additional Toppings: Consider adding sourdough croutons, a drizzle of truffle oil, or a sprinkle of fresh herbs like thyme or parsley for added flavor and presentation.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 295–350 kcal |
| Protein | 10–15 g |
| Carbohydrates | 30–35 g |
| Fat | 15–20 g |
| Fiber | 2–4 g |
| Sodium | 600–800 mg |
| Calcium | 20–25% DV |
Note: Nutritional values can vary based on ingredient brands and modifications.
Serving Suggestions
Bread Pairing: Serve with warm, crusty bread or garlic toast to soak up the creamy soup.
Side Salad: A crisp green salad with a tangy vinaigrette can balance the richness of the soup.
Protein Addition: For a more filling meal, add grilled chicken or a side of roasted vegetables.
Extra Garnishes: Top with additional sour cream, shredded cheese, or a sprinkle of fresh herbs for added flavor and visual appeal.
Read More: Easy Pan Fried Potatoes and Onions
Conclusion
Loaded Baked Potato Soup is more than just a meal; it’s an experience that brings comfort and satisfaction with every spoonful. Its creamy texture, combined with the savory flavors of bacon, cheese, and sour cream, makes it a timeless favorite. Whether you’re looking to warm up on a chilly day or seeking a hearty dish to serve guests, this soup is sure to impress. With its customizable options and straightforward preparation, it’s a recipe that invites creativity and enjoyment in the kitchen.