why make this recipe

Creamy Loaded Baked Potato Soup is a warm and comforting dish that hits the spot, especially on chilly days. It’s rich, hearty, and filled with flavor. This soup combines the familiar taste of baked potatoes with the creamy goodness of cheese, milk, and cream. Plus, it’s a great way to use up leftover baked potatoes. You can enjoy this soup as a meal on its own or as a side dish. It’s sure to please everyone around the table!

how to make Creamy Loaded Baked Potato 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

Directions:

Preheat your oven and bake the potatoes until they are fork-tender; let them cool, then peel and dice them.
In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent.
Stir in minced garlic and cook for another minute until fragrant.
Add the flour to the pot, stirring constantly, and cook for about 1-2 minutes to get rid of the raw flour taste.
Slowly whisk in the chicken broth until the mixture is smooth.
Gradually add the milk and heavy cream, stirring continuously to combine.
Bring the mixture to a gentle simmer, then add salt, black pepper, and smoked paprika.
Stir in the diced baked potatoes, allowing them to heat through and break down slightly for about 10 minutes.
Remove the pot from heat and stir in shredded cheddar cheese until fully melted.
Add the sour cream and mix well until the soup is creamy and smooth.
Serve hot, garnished with crumbled bacon, sliced green onions, extra cheddar cheese, and a dollop of sour cream if desired.

how to serve Creamy Loaded Baked Potato Soup

Serve this soup hot in a bowl. You can top it with crumbled bacon, sliced green onions, extra cheddar cheese, and a bit of sour cream for extra flavor. This soup pairs well with a side of crusty bread or a simple salad for a complete meal.

how to store Creamy Loaded Baked Potato Soup

To store any leftover soup, let it cool to room temperature and transfer it to an airtight container. You can keep the soup in the refrigerator for up to 3-4 days. If you want to store it for longer, you can freeze it in a freezer-safe container for up to 2-3 months. Just remember to leave some space at the top of the container, as the soup will expand as it freezes.

tips to make Creamy Loaded Baked Potato Soup

Make sure to bake the potatoes until they are very tender so they mash easily into the soup.
For extra flavor, use homemade chicken broth if you have it available.
You can adjust the thickness of the soup by adding more or less chicken broth to suit your preference.
If you want to add some extra veggies, consider throwing in some chopped broccoli or carrots.

variation (if any)

You can customize this soup by adding different toppings like diced tomatoes, jalapeños for some heat, or even shredded chicken for added protein. If you want a vegetarian option, simply replace the chicken broth with vegetable broth and omit the bacon.

FAQs

Can I use other types of potatoes?
Yes, you can use other types of potatoes like Yukon Gold, but russet potatoes give the best creamy texture.

Can I make this soup in advance?
Absolutely! This soup tastes even better the next day, so feel free to make it ahead of time and reheat when ready to serve.

Is it possible to make this soup vegetarian?
Yes! Just substitute the chicken broth with vegetable broth and leave out the bacon. You can still enjoy all the creamy goodness!