When it comes to comfort food, nothing beats a warm bowl of Loaded Baked Potato Soup. Packed with creamy, cheesy goodness, smoky bacon, and fresh green onions, this hearty dish is perfect for chilly days or when you crave something satisfying. In this article, we’ll walk you through the recipe and share tips, variations, and interesting facts about the ingredients to take your soup-making skills to the next level.
Ingredients
For the Soup:
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 4 green onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
Optional Toppings:
- Additional shredded cheddar cheese
- Chopped green onions
- Crumbled bacon
- Sour cream
Instructions
Step 1: Cook the Potatoes
- In a large pot, combine the diced potatoes and chicken broth.
- Bring to a boil, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender.
Step 2: Blend the Potatoes
- Use a potato masher or immersion blender to partially blend the cooked potatoes in the pot. Leave some chunks for texture, as these add a rustic touch to the soup.
Step 3: Make the Roux
- In a separate saucepan, melt the butter over medium heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Stir in the flour and cook for another 1-2 minutes until the mixture turns a light golden brown. This step creates the roux, which helps thicken the soup.
Step 4: Thicken the Soup
- Gradually whisk the milk and heavy cream into the roux mixture, stirring constantly until it thickens.
Step 5: Combine the Soup and Roux
- Pour the thickened roux mixture into the pot with the partially blended potatoes. Stir well to combine.
Step 6: Add the Creamy Elements
- Stir in the sour cream, shredded cheddar cheese, and dried thyme until the cheese is melted and the soup achieves a creamy consistency.
Step 7: Season and Simmer
- Season the soup with salt and pepper to taste.
- Allow the soup to simmer on low heat for an additional 10-15 minutes to meld the flavors.
Step 8: Serve and Garnish
- Ladle the loaded baked potato soup into bowls.
- Garnish each bowl with crumbled bacon, chopped green onions, and any additional toppings like more shredded cheese or a dollop of sour cream.
Tips for Success
- Potato Selection: Use starchy potatoes like russets, as they break down well and create a creamy texture. Avoid waxy potatoes, which don’t blend as smoothly.
- Perfectly Cooked Bacon: For extra-crispy bacon, cook it in the oven on a baking sheet lined with parchment paper at 400°F for 15-20 minutes.
- Texture Control: If you prefer a smoother soup, blend all the potatoes. For a chunkier soup, mash lightly or leave larger potato pieces intact.
- Storage: This soup can be refrigerated for up to 3 days. Reheat gently over low heat, adding a splash of milk or broth to thin it out if needed.
Variations
- Vegetarian Option: Substitute the chicken broth with vegetable broth and omit the bacon. Add smoked paprika for a hint of smoky flavor.
- Loaded Sweet Potato Soup: Replace russet potatoes with sweet potatoes for a slightly sweeter, nutrient-packed version.
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the soup for a spicy twist.
- Broccoli Addition: Stir in steamed or roasted broccoli florets for extra veggies.
Nutritional Information
Per serving (1 bowl):
- Calories: 380
- Total Fat: 20g
- Saturated Fat: 11g
- Cholesterol: 55mg
- Sodium: 950mg
- Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 14g
(Note: Nutritional values are approximate and may vary based on portion size and toppings.)
Interesting Facts About Potatoes
- Versatile Vegetable: Potatoes are the fourth most consumed food in the world, following rice, wheat, and corn.
- Nutritional Powerhouse: A single potato contains more potassium than a banana and is rich in vitamin C and fiber.
- Historical Staple: Potatoes were first cultivated in the Andes Mountains around 8,000 years ago.
- Endless Varieties: There are over 4,000 varieties of potatoes worldwide, ranging in color, texture, and flavor.
Conclusion
Loaded Baked Potato Soup is the ultimate comfort food, blending creamy, cheesy, and savory flavors into one hearty bowl. Whether served as a main course or a starter, it’s a versatile dish that can be customized to suit any palate. With simple ingredients and easy-to-follow steps, this recipe is perfect for home cooks of all levels. Gather your ingredients, and whip up this warm, satisfying soup to brighten any day!