Loaded Baked Potato Soup Recipe
This rich and creamy Loaded Baked Potato Soup brings the comfort of a loaded baked potato to a warm, hearty bowl. Perfect for cozy evenings, this dish is easy to prepare and customizable with your favorite toppings.
Ingredients
- 4 large russet potatoes
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 4 cups milk
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup chopped green onions
- 1/2 cup cooked and crumbled bacon
- Salt and pepper to taste
Instructions
- Bake the Potatoes
- Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, poke holes in them with a fork, and bake for about 1 hour, or until they are tender. Set aside to cool slightly.
- Prepare the Roux
- In a large soup pot, melt the butter over medium heat. Whisk in the flour to create a roux and cook for about 1 minute, stirring constantly.
- Add the Milk
- Slowly pour in the milk, whisking continuously to avoid lumps. Keep stirring until the mixture thickens and becomes smooth.
- Prepare the Potatoes
- Once the baked potatoes are cool enough to handle, peel off the skins and dice the flesh into bite-sized pieces. Add the diced potatoes to the pot.
- Incorporate the Ingredients
- Stir in the cheddar cheese, sour cream, green onions, and bacon. Mix until the cheese is melted and everything is well combined.
- Season and Simmer
- Season the soup with salt and pepper to taste. Reduce the heat and let the soup simmer for about 10 minutes, stirring occasionally, until it is heated through.
- Serve and Garnish
- Ladle the soup into bowls and garnish with extra shredded cheese, green onions, and crumbled bacon for a classic loaded potato flavor.
Tips for Success
- Consistency Adjustments: If the soup is too thick, add more milk or broth to thin it to your desired consistency.
- Make it Smokier: Add a touch of smoked paprika or use smoked bacon for a deeper flavor.
- Toppings: Feel free to include dollops of sour cream, crispy fried onions, or even jalapeño slices for an extra kick.
FAQs for Loaded Baked Potato Soup
1. Can I make this soup ahead of time?
Yes, you can make this soup in advance. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently over low heat, adding a splash of milk or broth to maintain the creamy texture.
2. Can I freeze Loaded Baked Potato Soup?
Freezing is not recommended due to the dairy content (milk, sour cream, and cheese), which can separate and change texture when thawed. If you plan to freeze, omit the sour cream and cheese during preparation, and add them after reheating.
3. Can I use other types of potatoes?
Yes, you can use Yukon Gold or red potatoes, but russet potatoes are preferred for their fluffy texture, which blends well into the soup.
4. How can I make this soup lighter?
For a lighter version:
- Use low-fat milk or unsweetened almond milk.
- Replace sour cream with plain Greek yogurt.
- Reduce the amount of butter and cheese, or use reduced-fat options.
5. Can I make this soup vegetarian?
Absolutely! Skip the bacon and use vegetable broth instead of milk. You can add vegetarian-friendly toppings like crispy shallots or roasted mushrooms for added texture and flavor.
6. How do I thicken the soup if it’s too thin?
If your soup turns out thinner than you’d like:
- Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the soup and simmer until thickened.
- Alternatively, mash some of the potatoes directly in the pot to create a thicker consistency.
7. What can I serve with Loaded Baked Potato Soup?
This soup pairs wonderfully with:
- Crusty bread or garlic toast.
- A simple green salad.
- Grilled cheese sandwiches or a side of roasted vegetables.
8. Can I make this soup in a slow cooker?
Yes, to adapt for a slow cooker:
- Add baked potatoes, milk, and seasonings to the slow cooker.
- Cook on low for 4–6 hours or high for 2–3 hours.
- Stir in the cheese, sour cream, and bacon during the last 30 minutes.