Loaded Baked Potato Soup
This comforting Loaded Baked Potato Soup embraces you with its creamy texture, savory flavors, and crispy toppings, perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 medium Baking Potatoes The star of the show, they add a hearty base to your soup.
- 4 tablespoons Butter For richness and depth.
- 1/3 cup All-Purpose Flour To thicken the soup just right.
- 4 cups Chicken or Vegetable Broth Adds that comforting, savory flavor.
- 1 cup Heavy Cream For a creamy texture that envelops the potatoes.
- 1 cup Cheddar Cheese, grated Because everything is better with cheese!
- to taste Salt and Pepper Always essential for balancing flavors.
- for topping Bacon Crispy, salty bits that bring it all together; feel free to swap for a vegetarian option.
- for garnish Green Onions A fresh crunch to finish the dish.
Instructions
Preparation
- Wash and chop the baking potatoes into bite-sized pieces. Set aside.
- In a large pot, melt the butter over medium heat.
- Add the chopped potatoes and cook for about 5 minutes, stirring occasionally.
Making the Soup
- Sprinkle flour over the potatoes and stir well for an additional 2 minutes.
- Gradually pour in the chicken or vegetable broth, stirring to combine. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
- Use an immersion blender to puree half of the soup for a creamy texture while leaving some chunks for heartiness.
- Stir in the heavy cream and cheese until melted and incorporated. Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls, topping with crispy bacon bits and sliced green onions. Enjoy the decadent goodness!
Notes
Substitution Tips: Use Greek yogurt instead of sour cream for a healthier option. Replace heavy cream with coconut milk for a lighter and dairy-free option. Pro Tips: Bake your potatoes instead of boiling them for maximum flavor. Keep your bacon crispy by cooking it separately and adding as a topping just before serving.