Description
Loaded Baked Potato Soup
Ingredients
4 large russet potatoes, peeled and diced
4 slices bacon, cooked and crumbled
2 tbsp butter
1 medium onion, diced
3 garlic cloves, minced
4 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
1 tsp salt
1/2 tsp black pepper
1 cup shredded cheddar cheese
2 tbsp chopped chives
Optional Toppings:
Extra cheddar cheese
Crumbled bacon
Diced red onion
Sour cream
Directions
Cook potatoes: Place diced potatoes in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 10-12 minutes. Drain and set aside.
Sauté aromatics: In a large pot, melt butter over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
Build the soup base: Stir in chicken broth and heavy cream. Add the cooked potatoes and use a potato masher or immersion blender to mash some of the potatoes, leaving a few chunks for texture.
Add seasonings and sour cream: Stir in salt, pepper, sour cream, and shredded cheddar cheese. Simmer for 5 minutes until the cheese is melted and soup is creamy.
Serve: Ladle into bowls and top with crumbled bacon, extra cheese, red onion, chives, and sour cream as desired.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 450 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect soup every time. First, ensure your potatoes are uniformly diced to cook evenly. After boiling and draining, let them steam-dry in the colander for a minute to avoid watery soup. When sautéing the onion and garlic, keep the heat at medium to prevent browning, which can alter the flavor. When building the base, add the broth and cream before the potatoes. Use an immersion blender for 10-15 seconds directly in the pot, or transfer 2 cups of the mixture to a standard blender, blend until smooth, and stir back in. This creates a creamy backdrop with satisfying chunks. Finally, always add the shredded cheese off the direct heat, letting the residual warmth melt it gradually to prevent separation.
Serving Suggestions
This hearty soup is a meal on its own, but perfect pairings elevate it. Serve it in a deep, warmed bowl with a side of crusty artisan bread or soft pretzel rolls for dipping. For a lighter touch, a crisp side salad with a tangy vinaigrette cuts through the richness. Consider serving it in a hollowed-out bread bowl for a dramatic and delicious presentation. For garnishes, set up a “loaded potato bar” with small bowls of the suggested toppings, plus extras like jalapeño slices, crispy fried onions, or a dollop of ranch dressing.
How-to Summary
To make Loaded Baked Potato Soup: 1) Boil diced potatoes until tender, then drain. 2) Sauté diced onion and minced garlic in butter. 3) Add chicken broth and heavy cream to the pot. 4) Add the potatoes and partially blend for a creamy, chunky texture. 5) Off the heat, stir in sour cream, seasonings, and shredded cheddar until melted. 6) Serve hot with classic baked potato toppings.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but store it without the final toppings. The soup will thicken in the fridge; thin it with a little broth or milk when reheating gently on the stove.
How can I make this soup lighter? Substitute the heavy cream with whole milk or half-and-half, and use reduced-fat cheese and sour cream. The texture will be slightly less rich but still delicious.
My soup is too thin/thick. How do I fix it? For thin soup, create a slurry with 1 tbsp cornstarch and 2 tbsp cold water, then stir it into the simmering soup. For thick soup, simply stir in additional broth or milk until your desired consistency is reached.
Can I freeze this potato soup? Freezing is not recommended. Dairy-based soups with potatoes can separate and become grainy when thawed and reheated.
What’s the best potato substitute? Yukon Gold potatoes are an excellent alternative. They have a naturally buttery flavor and creamy texture, so you may need to mash them less.
Common Mistakes to Avoid
- Over-blending: Pureeing all the potatoes results in a gluey, paste-like soup. Always leave plenty of chunks for authentic texture.
- Adding cheese over high heat: High or direct heat can cause the cheese to seize and become oily. Always remove the pot from the burner before stirring in the cheddar.
- Underseasoning: Potatoes absorb a lot of salt. Taste and adjust seasoning at the end, after all dairy components have been added.
- Using pre-shredded cheese: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. For the creamiest result, shred a block of cheese yourself.
Conclusion
This Loaded Baked Potato Soup masterfully captures the comforting essence of a fully-loaded spud in a creamy, savory bowl. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish that is both impressive and deeply satisfying. Its customizable nature makes it a crowd-pleaser for any occasion. So gather your toppings, ladle up this cheesy goodness, and enjoy the ultimate comfort food experience.