Loaded Baked Potato Soup

1. Cook the Bacon:

Start by cooking the bacon in a large skillet over medium heat until it’s crispy, about 5-7 minutes. Once the bacon is cooked, transfer it to a paper towel-lined plate to drain, then crumble it into bite-sized pieces. Set aside.

2. Prepare the Potatoes:

Peel and dice your russet potatoes into small, even chunks. This helps the potatoes cook faster and ensures a smoother soup.

3. Sauté the Aromatics:

In a large pot or Dutch oven, heat the olive oil (or butter) over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.

4. Cook the Potatoes:

Add the diced potatoes to the pot and stir to combine with the onions and garlic. Pour in the chicken broth, and bring the mixture to a boil. Reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

5. Make the Soup Creamy:

Once the potatoes are tender, use a potato masher or an immersion blender to partially mash or blend the potatoes, depending on your desired soup texture. If you prefer a chunkier soup, mash only half of the potatoes; if you like a smoother consistency, use the immersion blender to puree the soup until creamy.

If you want a thicker soup, you can also create a roux by melting a tablespoon of butter in a separate pan, then whisking in the flour and cooking it for 1-2 minutes. Add this mixture to the soup to thicken it further.

6. Add Dairy:

Stir in the whole milk and heavy cream to give the soup a rich and creamy texture. Continue to simmer the soup for another 5 minutes, allowing the flavors to meld together. Season with salt, pepper, dried thyme, and paprika. Taste and adjust the seasonings as needed.

7. Assemble the Soup:

Once the soup is at your desired consistency, ladle it into bowls. Top each serving with a generous amount of crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and sliced green onions. You can also sprinkle a bit of freshly ground black pepper or chopped chives for extra color and flavor.

8. Serve and Enjoy:

Serve the loaded baked potato soup with extra toppings on the side so everyone can customize their bowls. This soup pairs wonderfully with a slice of crusty bread or a simple salad for a complete meal.

Tips for the Best Loaded Baked Potato Soup

• Use Russet Potatoes: Russets are the best choice for this soup because they have a high starch content that helps the soup become creamy and thick.
• Adjust Consistency: If the soup is too thick, add more broth or milk to thin it out. If it’s too thin, simmer it a bit longer or add a slurry (1 tablespoon of flour mixed with 2 tablespoons of water) to thicken.
• Make it Vegetarian: To make this soup vegetarian, simply swap the bacon for sautéed mushrooms or a handful of crispy chickpeas. You can also use vegetable broth instead of chicken broth.
• Make Ahead: This soup stores well in the fridge for up to 3 days and can be frozen for up to 3 months. Just reheat on the stove and add fresh toppings when serving.
• Leftover Toppings: Any leftover bacon, cheese, or green onions make great additions to scrambled eggs, salads, or other soups!

Conclusion

This Loaded Baked Potato Soup is the ultimate comfort food, offering the familiar, satisfying flavors of a loaded baked potato in a creamy, warm soup form. Whether you’re making it for a cozy weeknight dinner, a crowd-pleasing potluck, or just to have a comforting bowl ready for lunch, this recipe will quickly become a favorite in your kitchen.

With its easy-to-follow steps, creamy texture, and indulgent toppings, this soup is the definition of cozy eating. It’s filling, flavorful, and guaranteed to keep you coming back for more. So, grab your favorite pot, roll up your sleeves, and get ready to enjoy a bowl of homemade loaded baked potato soup that’ll leave everyone asking for seconds!