Loaded Baked Potato Soup Recipe
When you think about comfort food, loaded baked potato soup might just top the list. You know the kind—creamy, rich, and packed with flavor, capturing everything you love about a loaded baked potato in every spoonful. Imagine starting with russet potatoes baked to perfection, then shifting to a roux that forms the backbone of this luxurious dish. As you stir in milk, sour cream, and melted cheddar, a delicious aroma fills the air. But what if there's a secret step that elevates it beyond the ordinary? Let's explore what that might be.
Recipe
Baked Potato Soup is a delightful dish that combines the comforting flavors of a classic loaded baked potato into a creamy soup. Perfect for chilly days, this soup is rich, hearty, and guaranteed to be a family favorite. Imagine the warmth of tender potatoes, the creaminess of milk and sour cream, and the savory taste of cheddar cheese and bacon all mingling together in a single bowl.
Whether served as a main course or a starter, this soup is bound to satisfy your taste buds with its rich flavors and warm texture.
The origins of baked potato soup are varied, with different regions adding their unique twists, but the core ingredients remain consistent. The key to a delicious baked potato soup lies in the selection of the right potatoes and balancing the toppings for added taste. Russet potatoes are preferred for their starchiness, which helps thicken the soup.
Follow this simple recipe to create a bowl of comfort that everyone will love.
Ingredients:
- 4 large russet potatoes
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 6 cups milk
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 6 slices bacon, cooked and crumbled
To prepare the Baked Potato Soup, start by baking the potatoes in a preheated oven at 400°F (200°C) for about an hour until they're tender. Once baked, allow them to cool slightly, then peel and dice the potatoes.
In a large pot, melt the butter over medium heat and whisk in the flour to form a roux. Gradually add the milk, stirring continuously until the mixture thickens. Incorporate the diced potatoes, sour cream, salt, and pepper, stirring until the soup is heated through.
Finish by adding the cheddar cheese, allowing it to melt into the soup. Serve hot, garnished with crumbled bacon and chopped green onions.
For the best results, make sure that the potatoes are thoroughly baked to achieve their full flavor and softness. If you prefer a chunkier soup, mash some of the potatoes while leaving others diced.
Adjust the consistency by adding more milk if necessary. For added flavor, you can top the soup with extra cheese, chives, or a dollop of sour cream. Feel free to experiment with spices or add a dash of hot sauce for a little kick.
Enjoy this comforting dish with a side of crusty bread for a complete meal.
Cooking Steps
Ready to whip up some comfort in a bowl? Start by baking your potatoes at 400°F until they're nice and tender—no, they won't magically jump into the oven by themselves!
While they're getting cozy, melt some butter in a large pot, whisk in the flour for a smooth roux, and add milk gradually, stirring like you're conducting a symphony to avoid any lumps.
Step 1. Bake Potatoes at 400°F
To start your journey to a delicious Baked Potato Soup, you'll want to bake the potatoes at 400°F. Grab four large russet potatoes, those starchy gems that make the soup thick and satisfying.
Give them a good scrub, then poke a few holes with a fork—think of it as a potato spa treatment. Place them directly on the oven rack; they'll love the heat and crisp up nicely.
Bake for about an hour, until they're tender enough to make even the toughest critic swoon. You can test this by poking them with a fork; if it slides in easily, you're golden.
Let them cool a bit before handling, unless you enjoy juggling hot potatoes, then peel and dice them for soup stardom.
Step 2. Melt Butter, Whisk Flour
With your perfectly baked potatoes cooling, it's time to turn your attention to the stovetop.
Grab a large pot, and melt 1/4 cup of unsalted butter over medium heat. You're about to initiate the magical journey of making a roux—sounds fancy, right? But don't worry, it's just a simple mix of butter and flour.
Once the butter is fully melted, whisk in 1/4 cup of all-purpose flour. Keep that wrist working, stirring continuously until the mixture becomes smooth and golden. It should look like a paste, not a science experiment gone wrong.
This step is essential, as it forms the base that gives your soup its creamy, velvety texture. Remember, patience is key, so resist any urge to rush!
Step 3. Add Milk, Stirring Continuously
As the roux reaches its smooth, golden state, gradually pour in the milk, keeping your focus on stirring continuously.
This step's like a little kitchen dance, ensuring the milk blends seamlessly with the roux, preventing any pesky lumps. Use a whisk, your trusty sidekick, to keep things moving smoothly.
You don't want to end up with a soup that feels like a failed science experiment, right? As you pour, watch the mixture transform into a creamy, luscious base.
Imagine you're creating a masterpiece—each swirl of the whisk adding magic. Keep the heat steady at medium; too hot and you'll risk burning the mixture.
Patience is key here, my friend, as the soup starts to come together beautifully.
Step 4. Add Diced Potatoes, Sour Cream
Grab your diced potatoes and introduce them to the creamy base, watching as they settle in like pieces of a puzzle. Stir gently, ensuring each piece gets cozy in the mix.
Next, scoop in the sour cream, letting it blend smoothly with the thickened milk. You'll notice the soup taking on a richer texture and a slightly tangy aroma—don't worry, that's a good sign!
Keep stirring to distribute the sour cream evenly, ensuring every spoonful will be bursting with flavor. Remember, patience is key here; give the soup a few minutes to warm through completely.
As you stir, imagine you're a maestro, orchestrating a symphony of comfort and taste. Embrace the process, and enjoy the delicious anticipation.
Step 5. Melt Cheddar Into Soup
Now that your soup base is warm and inviting, it's time to bring in the star ingredient—cheddar cheese. Gently sprinkle the shredded cheddar into the pot, stirring continuously to make sure it melts smoothly and doesn't clump.
It's like giving your soup a cheesy hug! Keep the heat on low to medium; you want the cheese to melt, not scorch. As the cheddar incorporates, you'll notice the soup transforming into a creamy, velvety delight.
If you find the cheese stubbornly sticking, just whisper sweet nothings—okay, maybe just stir a little more! The goal is a deliciously cheesy blend, so be patient.
Once melted, taste-test a spoonful to make sure it's as cheesy as your favorite dad joke. Enjoy!
Final Thoughts
When all's said and done, this Loaded Baked Potato Soup embodies comfort in a bowl.
It's the ultimate way to warm up on a chilly day, offering a hearty mix of creamy textures and rich flavors.
You'll find that the blend of sour cream, cheese, and bacon creates a delightful, savory harmony that's hard to resist.
Plus, it's versatile enough for a quick dinner or a cozy lunch.
Don't be afraid to tweak the recipe to suit your taste—add a splash of hot sauce for a bit of heat, or maybe some extra cheese if you're feeling indulgent.
Serving it with crusty bread is a must, and remember, leftovers (if there are any) make for an even tastier next-day treat!
Frequently Asked Questions
Can I Make This Soup Ahead of Time and Reheat It?
Yes, you can make this soup ahead of time. Store it in the fridge for up to three days. When reheating, gently warm it on the stove, adding a little milk if needed to adjust the consistency. Enjoy!
How Can I Make This Soup Vegetarian-Friendly?
You can make the soup vegetarian-friendly by omitting the bacon and using vegetable broth instead of milk. Substitute butter with a plant-based alternative. Add toppings like sautéed mushrooms or roasted cauliflower for extra flavor and texture.
What Is the Best Way to Store Leftover Soup?
To store leftover soup, let it cool completely, then transfer it to an airtight container. Refrigerate for up to three days. For longer storage, freeze in portions. Reheat gently on the stove, stirring occasionally to maintain consistency.
Can I Use Different Types of Potatoes?
Yes, you can use different potatoes, but russets are ideal for their starchiness and thickening properties. If you use waxy potatoes, the soup might be less creamy. Adjust seasoning and consistency based on your preference.
How Do I Prevent the Soup From Becoming Too Thick When Reheating?
When reheating, maintain the soup's desired consistency by adding a splash of milk or broth. Stir continuously to prevent sticking. It's important to heat slowly, ensuring everything warms evenly without further thickening. Enjoy your perfectly reheated soup!
