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This creamy loaded baked potato soup is a warm hug in a bowl! It’s rich and smooth, packed with yummy potatoes, cheese, and crispy bacon. Perfect for chilly days!
You can top it with green onions and even more cheese for extra flair. Trust me, your spoon will thank you for this one. I could eat this every day and never get bored!
What I love most is how easy it is to make. Just cook everything together and enjoy a cozy meal, ready in no time. It’s like a comforting meal with minimal effort!
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Key Ingredients & Substitutions
Russet Potatoes: These are classic for this soup due to their starchy texture, which helps create a creamy consistency. If you’re looking for a substitution, Yukon Gold potatoes also work well. They add a buttery flavor!
Chicken Broth: This adds depth to the soup. If you’re vegetarian or vegan, opt for vegetable broth. Homemade broth is great too, but store-bought is totally fine for convenience.
Heavy Cream: For richness, heavy cream is best. If you want a lighter option, use half-and-half or whole milk, but the soup may be less creamy. Dairy-free alternatives like coconut cream can also give a different flavor.
Cheddar Cheese: Shredded sharp cheddar gives wonderful flavor. For a twist, try mixing in pepper jack for a bit of heat or a blend of cheeses like Monterey Jack and Gouda.
Sour Cream: Adds tanginess. You can use Greek yogurt for a similar flavor and added protein. If you want it dairy-free, try cashew cream instead.
How Do I Get the Perfect Creamy Texture?
A key step to getting that dreamy creaminess is in the preparation of the potatoes. After cooking them until tender, you can give the soup a slight blend using an immersion blender. This will break down some potatoes while leaving others for a nice chunky texture.
- Make sure to blend just for a few seconds. You want some potato pieces remaining for texture.
- If you don’t have an immersion blender, you can scoop out a portion of the soup and blend it in a regular blender before returning it to the pot.
This technique gives you creaminess without completely losing those hearty potato chunks.
Delicious Creamy Loaded Baked Potato Soup
What You’ll Need:
For the Soup:
- 4 medium russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked bacon, chopped
- 1/4 cup green onions, sliced
- 1/4 cup flour
- 2 tablespoons butter
- Salt and pepper to taste
How Much Time Will You Need?
This delightful soup will take you about 10 minutes to prep and around 30 minutes to cook, so you’re looking at a total of about 40 minutes from start to finish. It’s a cozy option perfect for chilly evenings or whenever you need some comforting food in your life!
Instructions:
First, let’s get everything ready! In a large pot, melt the 2 tablespoons of butter over medium heat. Once it’s bubbling nicely, toss in your diced potatoes. Sauté them for about 5 minutes, stirring them occasionally so they don’t stick.
Next, sprinkle the 1/4 cup of flour over the potatoes and stir to coat them evenly. This will help thicken your soup later! Cook this mixture for another 2-3 minutes. It’s okay if the potatoes look a little bit floury; that’s all part of the process!
Now, gradually pour in those 4 cups of chicken broth while stirring to prevent any lumps from forming. Bring the mixture to a boil and then reduce the heat to a simmer. You want to let it bubble gently until the potatoes are tender, which should take about 15-20 minutes. Just keep an eye on it!
Once your potatoes are soft, it’s time to make it creamy and delicious! Add in the 1 cup of heavy cream, 1/2 cup of sour cream, and the 1 cup of shredded cheddar cheese. Stir everything together until the cheese is melted and beautifully combined. Oh, the smell is going to be heavenly!
Next, toss in the chopped bacon and half of the sliced green onions. Season your soup with salt and pepper to taste—you want to make sure it’s just right!
If you like your soup a bit creamier, here’s a fun tip: use an immersion blender to blend it slightly! You can leave some chunks of potato for that lovely rustic texture. Blend it to your liking, and then it’s ready to serve.
When you’re ready to eat, ladle the soup into bowls. Garnish each bowl with the remaining green onions and, if you’re feeling indulgent, a sprinkle of extra cheese on top. Enjoy your heartwarming bowl of creamy loaded baked potato soup!
Can I Substitute the Heavy Cream in This Recipe?
Yes! If you’re looking for a lighter option, you can use half-and-half or whole milk instead of heavy cream. Keep in mind that the soup may be slightly less rich and creamy, so consider adding a bit more cheese for flavor.
What Should I Do If I Don’t Have Chicken Broth?
No worries! You can substitute vegetable broth or even water mixed with bouillon cubes as an alternative. Just remember that using water might require a bit more seasoning to enhance the flavor of the soup.
How Can I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it on the stove over low heat, adding a splash of milk or water if it gets too thick!
Can I Make This Soup Vegan?
Absolutely! Use plant-based butter, almond or oat milk, nutritional yeast for a cheesy flavor, and replace the bacon with crispy tofu or tempeh. You can also opt for vegan cheese to keep it fully dairy-free!
