Post Title: Delight in a Bowl – Loaded Baked Potato Soup
Total Time: 45 minutes
– Prep Time: 15 minutes
– Cook Time: 30 minutes
Introduction
Indulge in a bowl of creamy, hearty Loaded Baked Potato Soup. If you’ve got a craving for comfort food, you’re in the right place. This warm, comforting soup is packed with all the goodness of a loaded baked potato, making it perfect for cozy nights at home.
Why make this recipe
Imagine relishing the earthy flavors of a loaded baked potato in a creamy, rich soup. This Loaded Baked Potato Soup is not just full of flavors but also provides ample nutrition, making it an excellent meal for cold nights.
How to make Loaded Baked Potato Soup
Ingredients
– 6 slices bacon, diced
– 4 large russet potatoes, peeled and cubed
– 1 onion, diced
– 2 cloves garlic, minced
– 3 cups chicken broth
– 1 cup whole milk
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– 3 green onions, chopped
– Sour cream (for serving)
Directions
1. Heat a large pot, cook bacon over medium heat until crispy.
2. Remove bacon and set aside but retain the drippings in the pot.
3. Next, add diced onions and minced garlic to the pot, sautéing them until the onion softens.
4. Stir in cubed potatoes, cooking them for approximately 5 minutes.
5. Pour in chicken broth, bring the pot to a boil, then reduce the heat and simmer until the potatoes are tender (about 15 minutes).
6. Use a potato masher to mash the potatoes a little, giving the soup a thicker consistency.
7. Stir in milk, heavy cream, and cheddar cheese, cooking until the soup is heated through and the cheese melts.
8. Season the soup with salt and pepper according to taste.
How to Serve Loaded Baked Potato Soup
Serve the soup hot. For a beautiful and appetizing touch, garnish it with crispy bacon, freshly chopped green onions, and a dollop of sour cream right before serving.
How to Store Loaded Baked Potato Soup
Store the soup in an airtight container. It can be refrigerated for up to 3 days or frozen for 2 months. Do remember to reheat until it’s piping hot before serving.
Tips to Make Loaded Baked Potato Soup
– For a vegetarian version, swap chicken broth for vegetable broth, and skip the bacon.
– For a richer flavor, you can add more garlic.
– For more thickness, you can add a cornstarch slurry (1 tablespoon cornstarch and 1 tablespoon cold water, mixed until smooth) towards the end of the simmering process.
Variation
For a lighter version, you can use low-fat milk instead of whole milk and cream.
FAQs
1. Can I use other types of potatoes for this recipe?
Yes, you can, although russet potatoes are recommended for their fluffy and creamy texture after cooking.
2. What can I use as a substitute for bacon?
You can use smoked turkey or sausages as alternatives to bacon.
3. Is this recipe suitable for freezing?
Yes, it is! However, cream-based soups sometimes separate when thawed and reheated. If you’re planning on freezing, it might be a better idea to add the dairy after you’ve reheated the soup.