When the chill of winter arrives and the leaves begin to fall, there’s an unmistakable call for comfort food. One of my all-time favorites that never fails to warm both heart and soul is a steaming bowl of Loaded Baked Potato Soup. Do you remember the first time you had that rich, creamy goodness? For me, it was during a cozy family gathering, huddled around the kitchen table with laughter mingling in the air and the enticing aroma of buttery potatoes wafting through the home. It’s a meal that isn’t just about satisfaction; it carries nostalgia, laughter, and a sense of belonging. Let’s dive into making this delightful soup that rivals your favorite diner’s version!

Recipe Timing

Prep Duration: 15 minutes
Active Cooking: 30 minutes
Total Duration: 45 minutes
Portion Size: Serves 6
Complexity: Simple

Nutritional Recipe

Calories per portion: Approximately 450
Protein: 15 grams
Carbs: 38 grams
Fats: 30 grams
Fiber: 3 grams
Sugars: 3 grams
Sodium: 950 mg

Why You’ll Love This Creamy Loaded Baked Potato Soup

This isn’t just any soup; it’s a hug in a bowl! Rich, creamy, and brimming with flavor, this soup is a celebration of all things comfort. Imagine tender potatoes swimming in a luxurious broth infused with sharp cheddar cheese and complemented by savory bacon bits—now that’s a spoonful of happiness! Plus, it’s versatile enough for a casual dinner or an impressive dish at your holiday table. Serve it with a side of crusty bread, and you’ve got yourself a meal that everyone will rave about!

The Complete Cooking Journey

Gather your ingredients, roll up your sleeves, and let’s take this step-by-step so you can make a pot of this soul-soothing soup.

Ingredients:

4 large russet potatoes, baked
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken broth
2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 1/2 cups sharp cheddar cheese, shredded
1/2 cup sour cream
6 slices bacon, cooked and crumbled
2 green onions, sliced
Extra shredded cheddar cheese for topping
Extra sour cream for serving

Method:

Step 1: Bake the Potatoes

Preheat your oven and bake the potatoes until they are fork-tender; let them cool, then peel and dice them.

Step 2: Sauté the Onions

In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent.

Step 3: Add the Garlic

Stir in minced garlic and cook for another minute until fragrant.

Step 4: Make the Roux

Add the flour to the pot, stirring constantly, and cook for about 1-2 minutes to get rid of the raw flour taste.

Step 5: Whisk in the Chicken Broth

Slowly whisk in the chicken broth until the mixture is smooth.

Step 6: Incorporate Dairy

Gradually add the milk and heavy cream, stirring continuously to combine.

Step 7: Simmer the Soup

Bring the mixture to a gentle simmer, then add salt, black pepper, and smoked paprika.

Step 8: Mix in the Potatoes

Stir in the diced baked potatoes, allowing them to heat through and break down slightly for about 10 minutes.

Step 9: Melt the Cheese

Remove the pot from heat and stir in shredded cheddar cheese until fully melted.

Step 10: Add the Sour Cream

Add the sour cream and mix well until the soup is creamy and smooth.

Step 11: Serve

Serve hot, garnished with crumbled bacon, sliced green onions, extra cheddar cheese, and a dollop of sour cream if desired.

Serving Suggestions & Pairings

This creamy soup pairs excellently with a freshly baked baguette or buttery garlic bread for dunking. For a lighter meal, serve it alongside a crisp garden salad tossed with a simple vinaigrette. And don’t forget a nice glass of white wine or a refreshing lemonade to complement the earthiness of the potatoes.

Storage & Leftovers Guide

Leftover soup can be refrigerated in an airtight container for up to 3 days. Reheat on the stove over medium heat, adding a splash of milk to keep it creamy. You can also freeze it for up to 3 months; just make sure to leave out the garnishes to preserve their freshness!

Kitchen Wisdom & Success Tips

For Creamier Soup: After adding the cheese, use an immersion blender for a smoother texture if desired.
Healthier Alternatives: Consider using low-fat milk or a milk alternative for a lighter version, or swap out bacon for turkey bacon or crispy mushrooms.

Flavor Variations & Adaptations

Feeling adventurous? Try adding broccoli for a veggie boost, or spice it up with some diced jalapeños or cayenne pepper. If you’re aiming for a smoky flavor, enhance the smoked paprika or substitute with chipotle powder!

Reader Questions & Solutions

Can I make this vegan? Absolutely! Use plant-based milk and cheese, and swap the chicken broth for vegetable broth.
What if I don’t have all the spices? No worries! You can use a store-bought seasoning mix or simply omit what you don’t have.
How can I make this gluten-free? Use a gluten-free all-purpose flour blend instead of regular flour.
Is it okay to use leftover baked potatoes? Yes, using leftovers makes the process even quicker!
Can I reheat this soup? Yes! Heat it gently on the stovetop, adding a bit of milk if it gets too thick.

Wrapping Up

There you have it—your guide to creating a soul-soothing bowl of Creamy Loaded Baked Potato Soup that not only fills your belly but warms your spirit. As you savor every delightful spoonful, remember that this recipe is about more than just the ingredients; it’s about love, connection, and the memories we create in our kitchens. So, gather your loved ones and make some warm memories. Happy cooking!