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Creamy Loaded Baked Potato Soup: A Hearty Comfort Dish

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Introduction:
If you're looking for a comforting and hearty soup to warm you up during the chilly months, look no further than Loaded Baked Potato Soup. This creamy, rich dish combines the classic flavors of a baked potato with the heartiness of a soup, making it the perfect choice for a cozy dinner. Topped with crispy bacon, shredded cheese, and green onions, it’s the ultimate indulgence that can easily become a family favorite.

This soup is not only delicious but also customizable to suit your taste. Whether you’re feeding a crowd or looking for an easy weeknight dinner, this recipe will surely hit the spot. Let’s dive into the simple ingredients and easy instructions to make your own bowl of comfort.

Ingredients:
4 large russet potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups heavy cream
1 cup milk
2 tablespoons unsalted butter
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika (optional for extra flavor)
1 ½ cups shredded cheddar cheese, divided
6 slices of bacon, cooked and crumbled
1/2 cup chopped green onions or scallions
Sour cream (optional for garnish)
Instructions:
Prepare the potatoes: Begin by peeling and dicing the russet potatoes into small cubes. Set them aside.

Sauté aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes, until fragrant and softened.

Cook the potatoes: Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Blend for creaminess: Use an immersion blender to blend the soup until it reaches your desired consistency (smooth or a bit chunky). If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches. Return the soup to the pot once blended.

Add dairy: Stir in the heavy cream and milk, then season with salt, pepper, and paprika (if using). Let the soup simmer on low heat for an additional 5-10 minutes, allowing the flavors to meld.

Cheese it up: Add 1 cup of shredded cheddar cheese and stir until the cheese has melted completely into the soup, creating a smooth and creamy texture.

Top and serve: Ladle the soup into bowls, then top each with the remaining ½ cup of shredded cheddar cheese, crumbled bacon, and green onions. Add a dollop of sour cream if desired for extra creaminess.

Tips for Serving and Storing:
Serving suggestion: Serve this soup with a side of crusty bread or crackers for dipping. You can also garnish with a sprinkle of extra cheese, bacon bits, and a drizzle of sour cream for added flavor.
Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The soup may thicken upon cooling, so you may need to add a splash of milk or broth when reheating.
Freezing: If you plan to freeze the soup, it’s best to omit the dairy (cream and milk) until you’re ready to serve. Freeze the soup in an airtight container for up to 3 months. When reheating, add the cream and milk to restore the creamy texture.
Variants:

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