why make this recipe
Creamy Loaded Baked Potato Soup is the perfect dish for cold days or when you want something cozy and warm. It is rich, hearty, and full of flavor. Plus, it is so simple to make, and you can customize it to your liking! With just a few ingredients, you can create a delicious meal that everyone will love. It’s a great way to use up potatoes and is sure to satisfy your hunger.
how to make Creamy Loaded Baked Potato Soup
Ingredients:
- 4 large russet potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped chives
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Butter for sautéing
Directions:
- Peel and dice the potatoes into small cubes.
- In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent.
- Add the diced potatoes and chicken broth, and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the soup to your desired consistency.
- Stir in heavy cream, cheddar cheese, bacon, chives, salt, and pepper.
- Heat until warmed through and the cheese is melted.
- Serve warm, garnished with extra cheese and chives.
how to serve Creamy Loaded Baked Potato Soup
Serve this delicious soup hot, in bowls, with extra toppings like shredded cheddar cheese and chopped chives on top. You can also add more crumbled bacon for an extra crunch. Pair it with some crusty bread or a simple salad for a complete meal.
how to store Creamy Loaded Baked Potato Soup
You can store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stove over low heat, stirring occasionally until heated through.
tips to make Creamy Loaded Baked Potato Soup
- Use fresh ingredients for the best flavor.
- You can adjust the thickness of the soup by blending it more or less, depending on your preference.
- If you want a lighter version, use half-and-half instead of heavy cream.
- Try adding some spices like paprika or cayenne pepper for a little kick.
variation
You can switch things up by adding vegetables such as broccoli or corn. For a different flavor, consider adding sour cream or substituting the chicken broth with vegetable broth for a vegetarian option.
FAQs
Q1: Can I use any type of potatoes?
A1: While russet potatoes are great for this soup, you can use other types as well. Just keep in mind that the flavor and texture may vary.
Q2: Can I make this soup ahead of time?
A2: Yes! This soup can be made ahead of time. Just store it in the fridge and reheat it when you’re ready to serve.
Q3: Is this soup gluten-free?
A3: Yes, this soup is gluten-free as long as you use gluten-free chicken broth. Check the labels to ensure all ingredients meet gluten-free standards.
Creamy Loaded Baked Potato Soup
Ingredients
Main Ingredients
- 4 large russet potatoes peeled and diced
- 4 cups chicken broth can substitute with vegetable broth for a vegetarian option
- 1 cup heavy cream can substitute with half-and-half for a lighter version
- 1 cup shredded cheddar cheese plus more for serving
- 1/2 cup cooked and crumbled bacon plus more for serving
- 1/4 cup chopped chives plus more for garnish
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste for seasoning
- Butter for sautéing
Instructions
Preparation
- Peel and dice the potatoes into small cubes.
- In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent.
Cooking
- Add the diced potatoes and chicken broth, and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the soup to your desired consistency.
- Stir in heavy cream, cheddar cheese, bacon, chives, salt, and pepper.
- Heat until warmed through and the cheese is melted.