Loaded Baked Potato Soup is a hearty and creamy dish that brings all the flavors of a classic baked potato into a comforting, spoonable form. With creamy potatoes, sharp cheddar cheese, sour cream, and fresh chives, this soup is perfect for chilly days or anytime you’re craving something rich and satisfying. The aromatic flavors of garlic and onion, along with smoked paprika, add depth to the soup. Whether you enjoy it as a meal on its own or as a side to a larger dinner, this loaded baked potato soup is sure to impress with its flavor and comfort.
Ingredients
For the Soup:
- 4 large russet potatoes: Russet potatoes are ideal for soups because of their starchy texture, which makes the soup creamy when mashed. They have a mild flavor that allows the other ingredients to shine.
- 1 medium onion (finely chopped): Onion provides a savory, slightly sweet base that complements the richness of the soup.
- 3 cloves garlic (minced): Garlic adds a subtle aromatic flavor that pairs beautifully with the other ingredients.
- 1/4 cup all-purpose flour: Flour helps thicken the soup and gives it a smooth, creamy consistency.
- 4 cups vegetable broth: Vegetable broth provides a rich, savory base for the soup without the need for meat, ensuring it’s suitable for a variety of dietary preferences.
- 2 cups milk: Milk adds creaminess to the soup while maintaining a lighter consistency compared to heavy cream.
- 1 cup heavy cream: Heavy cream contributes a luxurious, velvety texture to the soup.
- 1/2 teaspoon smoked paprika: Smoked paprika adds a mild, smoky flavor that enhances the depth of the soup.
- Salt and pepper to taste: Salt and pepper are essential for seasoning, elevating the natural flavors of the ingredients.
For the Garnish:
- 1 cup shredded cheddar cheese: Cheddar cheese brings a sharp, tangy flavor that melts perfectly on top of the soup, creating a gooey, cheesy topping.
- 1/2 cup sour cream: Sour cream adds a creamy and tangy contrast to the richness of the soup.
- 1/4 cup chives (chopped): Chives bring a mild onion flavor and a fresh pop of color to the soup.
- Shredded Parmesan cheese (optional): For an extra layer of richness and flavor, sprinkle some Parmesan cheese on top.
Instructions
Step 1: Prepare the Potatoes
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean and poke a few holes in them with a fork. This allows steam to escape while baking. Place the potatoes directly on the oven rack and bake for about 1 hour or until tender. Once cooked, remove the potatoes from the oven and let them cool slightly. When they are cool enough to handle, peel the skins off and coarsely mash the potatoes with a fork or potato masher. Set the mashed potatoes aside.
Step 2: Sauté the Aromatics
- Cook the Onion and Garlic: In a large pot or Dutch oven, add a little olive oil and heat over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute, allowing it to release its fragrant aroma.
Step 3: Make the Roux
- Make the Roux: Stir in the 1/4 cup of flour and cook for about 2 minutes, stirring constantly. The flour will help to thicken the soup, creating a smooth texture. The roux will also develop a slightly golden color, which adds richness to the flavor.
Step 4: Add the Liquids
- Add the Broth and Dairy: Gradually whisk in the vegetable broth, making sure to break up any lumps of flour. Then, add the milk and heavy cream, stirring constantly to create a smooth mixture. Bring the soup to a simmer over medium heat. As the soup heats, it will start to thicken and become creamy.
Step 5: Add the Potatoes and Seasonings
- Add the Mashed Potatoes: Stir in the mashed potatoes, which will create the soup’s signature creamy texture. Add the smoked paprika for a subtle smoky flavor. Season with salt and pepper to taste, ensuring the soup is well-seasoned. Allow the soup to simmer for about 15 minutes, stirring occasionally, so the flavors can meld together.
Step 6: Final Adjustments
- Adjust Consistency and Seasoning: If the soup is too thick, you can add more milk or broth to reach your desired consistency. Stir well and taste the soup, adjusting the seasoning if necessary.
Step 7: Serve
- Garnish and Serve: Ladle the soup into bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, and chopped chives. If desired, sprinkle Parmesan cheese for an extra burst of flavor. Serve the soup hot, and enjoy!
Tips and Variations
Potato Variations:
- For a slightly different texture, you can leave some potato chunks in the soup instead of fully mashing them. This will give the soup a heartier texture while still being creamy.
Healthier Options:
- To lighten the soup, you can substitute half-and-half or whole milk for the heavy cream. This will reduce the richness while still maintaining a creamy texture.
Extra Toppings:
- For added flavor and texture, consider adding green onions, croutons, or even a drizzle of hot sauce to give the soup an extra kick. Fresh herbs like parsley or thyme can also enhance the soup’s aroma.
Storage:
- This soup can be stored in the refrigerator for up to 3 days. Let it cool completely before transferring it to an airtight container. When reheating, add a little milk or broth if the soup has thickened too much.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. In fact, it often tastes even better the next day, once the flavors have had time to meld together. Store it in the refrigerator, and reheat it gently on the stovetop, adding more milk or broth to adjust the consistency.
Can I freeze loaded baked potato soup?
Yes, you can freeze this soup. After allowing it to cool completely, transfer the soup to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw it in the refrigerator overnight, then warm it on the stovetop. Add a little milk or broth to restore its creamy texture.
Can I use other types of potatoes?
While russet potatoes are the most commonly used potatoes in soups due to their starch content, you can substitute other types of potatoes, such as Yukon Gold, for a different texture. Yukon Gold potatoes will provide a creamier texture but are less starchy than russets.
Conclusion
Loaded Baked Potato Soup delivers all the comforting, creamy goodness of the original dish. With its velvety texture, smoky paprika, and cheesy topping, it’s a satisfying and wholesome meal for any occasion. Whether you’re looking for a cozy soup to warm up with on a cold day or a filling dish to serve at a family gathering, this loaded baked potato soup is a perfect choice. Garnished with fresh chives and a dollop of sour cream, it’s a soup everyone will love! Enjoy the rich and comforting flavors with every spoonful.