Loaded Baked Potato Soup - Recipes GLTasty

Introduction

Ever wondered if it’s possible to capture the comforting, decadent experience of a fully loaded baked potato in a creamy, soul-warming soup? Many believe that achieving that perfect balance of textures and flavors in a soup is incredibly difficult. But what if I told you that this Loaded Baked Potato Soup recipe not only delivers on that promise but does so with surprisingly simple steps and readily available ingredients? Let’s dive into a recipe that’s about to become your new cold-weather favorite.

Ingredients List

This Loaded Baked Potato Soup is all about layering flavors. Here’s what you’ll need:

Russet Potatoes (4 large): The starchy workhorse of this soup, providing that perfect creamy texture. Substitution: Yukon Gold potatoes can be used for a slightly richer, buttery flavor.

Bacon (8 slices): Thick-cut bacon is best for a robust, smoky flavor that permeates the soup. Substitution: Turkey bacon or pancetta for a leaner or saltier option.
Butter (4 tablespoons): Adds richness and depth. Substitution: Olive oil or a plant-based butter alternative.
Yellow Onion (1 medium, diced): Provides a sweet and savory base. Substitution: Shallots for a milder flavor.

Garlic (4 cloves, minced): Essential for that aromatic punch. Substitution: 1 teaspoon garlic powder, though fresh is always preferred.
All-Purpose Flour (1/4 cup): Used to create a roux, thickening the soup. Substitution: Gluten-free all-purpose flour blend for those with dietary restrictions.
Chicken Broth (6 cups): The flavorful foundation of our soup. Substitution: Vegetable broth for a vegetarian option.

Milk (2 cups): Adds creaminess. Substitution: Half-and-half or heavy cream for an even richer soup, or plant-based milk for a dairy-free version.
Sharp Cheddar Cheese (2 cups, shredded): The star of the show! Sharp cheddar provides the best flavor and melting properties. Substitution: Monterey Jack, Colby, or a blend of your favorite cheeses.
Sour Cream (1/2 cup): Adds tang and a luxurious texture. Substitution: Greek yogurt for a healthier, tangier option.

Green Onions (1/2 cup, chopped): For a fresh, oniony bite and vibrant color. Substitution: Chives.
Salt and Black Pepper: To taste. Remember, bacon adds salt, so adjust accordingly.

Timing

This Loaded Baked Potato Soup recipe is surprisingly efficient, especially considering the depth of flavor it delivers.

Preparation Time: 20 minutes (chopping vegetables, cooking bacon)
Cooking Time: 70 minutes (baking potatoes, simmering soup)
Total Time: 90 minutes – that’s often 20% less time than some complex soup recipes requiring hours of slow simmering, making it a great weeknight option!

Step-by-Step Instructions

Step 1: Bake the Potatoes

Preheat your oven to 400°F (200°C). Prick the potatoes several times with a fork (this prevents them from exploding!). Rub them with a little olive oil and salt. Bake for 60-70 minutes, or until a fork easily pierces through. Tip: While the potatoes bake, you can prepare the other ingredients.

Step 2: Cook the Bacon

While the potatoes are baking, cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on paper towels to drain. Pro Tip: Reserve about 2 tablespoons of bacon grease in the pot – this will add incredible flavor to the soup base!

Step 3: Sauté the Aromatics

Add the butter to the pot with the reserved bacon grease. Once melted, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Don’t rush this step – the softened onions and garlic are crucial for building a flavorful foundation.

Step 4: Create the Roux

Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux, which will thicken the soup. Tip: The roux should be a light golden color and smell slightly nutty.

Step 5: Build the Soup Base

Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.

Step 6: Add the Potatoes

Once the baked potatoes are cool enough to handle, scoop out the flesh and add it to the pot. Use a potato masher or an immersion blender to achieve your desired consistency – some prefer a chunkier soup, while others like it completely smooth. Personalization Tip: If you like a really smooth soup, use an immersion blender directly in the pot. For a chunkier soup, mash the potatoes separately before adding them.

Step 7: Incorporate Milk and Cheese

Stir in the milk. Reduce the heat to low and gradually add the shredded cheddar cheese, stirring until melted and smooth. Tip: Don’t add the cheese all at once – this can cause it to clump. Add it in handfuls, stirring until each addition is melted before adding more.

Step 8: Finish and Garnish

Stir in the sour cream. Crumble the cooked bacon and add most of it to the soup, reserving some for garnish. Season with salt and pepper to taste. Serve hot, garnished with the remaining bacon, chopped green onions, and extra cheese, if desired.

Nutritional Information

This Loaded Baked Potato Soup is rich and satisfying. Here’s a breakdown of the approximate nutritional information per serving (based on 8 servings):

Calories: 450-500
Fat: 25-30g
Saturated Fat: 12-15g

Cholesterol: 80-100mg
Sodium: 700-800mg (Note: This can vary significantly depending on the bacon and broth used)
Carbohydrates: 40-45g

Fiber: 4-5g
Sugar: 5-7g
Protein: 20-25g

Data Insight: This soup is a good source of protein and fiber, but it is also high in fat and sodium. Consider the healthier alternatives below if you have dietary restrictions.

Healthier Alternatives for the Recipe

You can easily adapt this Loaded Baked Potato Soup to make it lighter and healthier without sacrificing flavor:

Reduce the Bacon: Use less bacon or opt for turkey bacon.

Use Less Cheese: Reduce the amount of cheese or use a lower-fat variety.
Swap the Milk: Use skim milk or unsweetened almond milk instead of whole milk or cream.
Add More Vegetables: Boost the nutritional value by adding vegetables like cauliflower, carrots, or celery. Pureed cauliflower can add creaminess without extra fat.

Use Greek Yogurt: Substitute Greek yogurt for sour cream for a lower-fat, higher-protein option.
Go Vegetarian: Use vegetable broth and omit the bacon. Consider adding smoked paprika for a smoky flavor.

Serving Suggestions

This Loaded Baked Potato Soup is a meal in itself, but here are some ways to elevate the experience:

Bread Bowl Bliss: Serve the soup in a crusty bread bowl for a truly decadent presentation.
Topping Bar: Set up a topping bar with extra cheese, bacon, green onions, sour cream, chives, and even croutons, allowing everyone to customize their bowl.
Side Salad: Pair the soup with a light, refreshing salad to balance the richness.

Spice It Up: Add a dash of hot sauce or a sprinkle of cayenne pepper for a kick.
Wine Pairing: A crisp Chardonnay or a light-bodied Pinot Noir pairs well with the creamy, cheesy flavors of the soup.

Common Mistakes to Avoid

Overcooking the Potatoes: Mushy potatoes will result in a gluey soup. Bake them until just tender.

Burning the Roux: Burnt flour will give the soup a bitter taste. Cook it over low heat, stirring constantly.
Adding Cheese Too Quickly: Adding all the cheese at once can cause it to clump. Add it gradually, stirring until melted.
Not Seasoning Properly: Taste and adjust the seasoning throughout the cooking process. Bacon and broth can be salty, so be mindful of adding extra salt.

Using Cold Ingredients: Make sure the milk and sour cream are at room temperature before adding them to the hot soup to prevent curdling.

Storing Tips for the Recipe

Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This soup freezes well! Allow it to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally. You may need to add a little extra broth or milk if the soup has thickened too much.

Conclusion

This Loaded Baked Potato Soup recipe transforms a classic comfort food into a creamy, flavorful, and satisfying soup. With simple steps and readily available ingredients, you can enjoy the deliciousness of a loaded baked potato in a warm, comforting bowl. It is Perfect for chilly evenings.

Try this recipe, and share your feedback! We’d love to hear your variations and see your delicious creations. Subscribe to our blog for more tasty recipes and cooking tips!

FAQs

Q: Can I make this soup ahead of time?

A: Absolutely! You can make the soup a day or two in advance. Reheat gently before serving. The flavors often meld even better overnight.

Q: Can I use different types of potatoes?

A: Russet potatoes are ideal for their starchy texture, but Yukon Gold potatoes can also be used. Avoid waxy potatoes like red potatoes, as they won’t create the same creamy consistency.

Q: My soup is too thick. What should I do?

A: Gradually whisk in more broth or milk until you reach your desired consistency.

Q: My soup is too thin. What should I do?

A: Create a slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Gradually whisk the slurry into the simmering soup until it thickens.

Q: Can I make this soup in a slow cooker?

A: Yes! Cook the bacon and sauté the onions and garlic as directed. Add all ingredients (except cheese, sour cream, and garnishes) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cheese and sour cream during the last 30 minutes.

Q: Can i add different topping to the soup?

A Yes! Add different topping like, jalapenos, roasted corn.

Q: How much soup those this Recipe make?

A: It will approximately yeild 8 servings.