Loaded Baked Potato Soup Recipe: A Creamy, Cheesy Comfort Food
This loaded baked potato soup recipe is the ultimate comfort food, perfect for a chilly evening or a cozy weekend. It's packed with flavor, incredibly creamy, and surprisingly easy to make. Get ready to impress your family and friends with this restaurant-quality soup you can easily make at home!
What Makes This Recipe So Special?
This recipe goes beyond your average potato soup. We're talking loaded baked potato levels of deliciousness! Here's what sets it apart:
- Extra Creamy Texture: We achieve ultimate creaminess using a combination of milk, cream, and potatoes, resulting in a luxuriously smooth soup.
- Bold Flavor Profile: Bacon, cheddar cheese, green onions, and sour cream deliver a rich and satisfying flavor experience.
- Easy to Customize: Feel free to adjust the toppings to your liking. Think chives, shredded cheese, jalapeños, or even a dollop of ranch dressing!
- One-Pot Wonder: Minimal cleanup is a bonus! Most of the cooking happens in a single pot.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 pound bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 medium russet potatoes, peeled and cubed
- 6 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 1/2 cup chopped green onions
- 1/2 cup sour cream (for topping)
Step-by-Step Instructions:
- Crisp Up the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving the bacon grease in the pot. Set the cooked bacon aside.
- Sauté Aromatics: Add the onion to the pot and sauté in the bacon grease until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Simmer the Soup: Add the potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend for Creaminess: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Important Note: If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
- Stir in Dairy: Return the blended soup to the pot. Stir in the milk and heavy cream. Heat through, but do not boil.
- Melt the Cheese: Stir in the cheddar cheese until melted and smooth.
- Season and Serve: Season with salt and pepper to taste. Ladle the soup into bowls, top with the reserved bacon, green onions, and a dollop of sour cream.
Tips and Variations:
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a kick.
- Make it Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth. Consider adding roasted vegetables like broccoli or carrots for extra flavor and nutrients.
- Add More Cheese: Experiment with different types of cheese, such as Monterey Jack, Colby, or pepper jack.
- Make it Ahead: This soup can be made ahead of time and reheated. Add the toppings just before serving to maintain their freshness.
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