Loaded baked potato soup is a delicious and hearty soup that typically includes the flavors and ingredients of a classic loaded baked potato. It’s a popular comfort food dish that’s perfect for cold weather or when you’re craving something rich and filling. Here’s a basic recipe for loaded baked potato soup:
Ingredients:
- 4 large russet potatoes, peeled and diced
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk (whole or 2%)
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped green onions (for garnish)
- Sour cream (for garnish)
Instructions:
- In a large pot, melt the butter over medium heat. Add the diced onions and cook until they become translucent, about 3-5 minutes. Add the minced garlic and cook for another minute.
- Add the diced potatoes and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, usually about 15-20 minutes.
- Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a blender in batches, being careful not to overfill it and blend until smooth.
- Return the blended soup to the pot. Stir in the milk, heavy cream, sour cream, and shredded cheddar cheese. Heat the soup over low heat until the cheese is melted and the soup is heated through. Be sure not to boil it to prevent curdling.
- Season the soup with salt and pepper to taste. Adjust the consistency with additional milk or broth if needed.
- Serve the loaded baked potato soup hot, garnished with crumbled bacon, chopped green onions, and a dollop of sour cream.
This soup is a rich and comforting dish that’s perfect for a cozy meal. You can also customize it by adding extras like chopped chives, more cheese, or even a dollop of guacamole if you like. Enjoy!
