Hey there! So, let me tell you about this Creamy Loaded Baked Potato Soup. You know, I stumbled upon this recipe one chilly evening when I was craving something warm and hearty—kind of like a cozy sweater for the inside. My first attempt wasn’t exactly the masterpiece I’d hoped for (let’s say I learned the hard way that salt and sugar look awfully similar at a quick glance), but after a few tweaks, it’s become a family favorite. Trust me, once you’ve had a steaming bowl of this, you’ll understand why it’s such a hit around here.
Why You’ll Love This Soup
I make this whenever the weather starts getting nippy, and my family goes absolutely bananas for it. Seriously, if there’s a chill in the air, this soup is on the stove. Plus, it’s like a one-pot wonder—everything cooks up in one big pot, which means fewer dishes. Woohoo! And did I mention the bacon? (I mean, who doesn’t like bacon, right?) Sometimes, I even sneak in a bit more than the recipe calls for… shh, our secret!
Gather These Ingredients
- 6 large russet potatoes (or use Yukon Golds if you prefer a creamier texture)
- 1 onion, finely chopped
- 3 cloves of garlic, minced (or just use garlic powder if you’re in a pinch)
- 1/2 cup all-purpose flour
- 4 cups chicken broth (vegetable broth works too, if that’s your jam)
- 2 cups milk (or heavy cream if you’re feeling indulgent)
- 1 cup shredded cheddar cheese (my grandma swears by sharp cheddar)
- 6 strips bacon, cooked and crumbled
- Salt and pepper to taste
- Chives for garnish (optional but fancy!)
Let’s Get Cooking!
- Peel and chop the potatoes. Get them into hearty chunks—about an inch, I’d say. This is where you can’t be too precious.
- Sauté the onions and garlic. In a big ol’ pot, sauté the chopped onions until they’re translucent. Add the garlic and let it mingle for another minute. (This is when your kitchen starts smelling like magic.)
- Make a roux. Sprinkle in the flour and stir. It’ll look weird—like a pasty blob—but trust me, it’s all good.
- Pour in the broth. Slowly add the chicken broth, stirring constantly until the mixture is smooth and slightly thickened.
- Add potatoes and simmer. Toss in your potato chunks and let them simmer away for about 15-20 minutes. This is usually when I sneak a taste. If anyone asks, it’s for quality control!
- Stir in the milk. Once the potatoes are tender, whisk in the milk. Or if you want it ultra creamy, go for cream. No judgment here!
- Cheese it up! Stir in the cheddar cheese until it melts into creamy goodness.
- Add bacon and season. Crumble in the bacon and season with salt and pepper. Remember, taste as you go.
- Serve it up. Ladle the soup into bowls, sprinkle with chives, and serve. Maybe add a crusty piece of bread on the side? Yum!
Notes You Might Need
This soup is a thick, hearty delight, but if you find it’s too thick for your liking, just add a little more milk or broth. Oh, and don’t stress if your soup looks a bit chunky at first—it’ll all come together, I promise!
Fun Variations
I once tried tossing in some roasted corn, and it was a lovely addition (highly recommend!). On the other hand, I attempted to swap out the bacon for turkey bacon—let’s just say it wasn’t the same. Lesson learned!
Equipment You’ll Need
Pretty standard stuff here—a big pot and a good wooden spoon. If you don’t have a potato masher to break down the potatoes, just use a fork or even a ladle to smash them a bit. It’s all about improvising, right?
Storing Leftovers
Store any leftovers in an airtight container in the fridge. It keeps well for about 3-4 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
This soup goes great with a simple green salad or a slice of crusty bread. Sometimes we even pair it with a grilled cheese sandwich—just because, why not?
Pro Tips from My Kitchen
Don’t rush the simmering stage; I once tried cutting it short and regretted it because the potatoes were still a bit too firm. Patience is key, my friend!
Questions I’ve Heard
Can I make this vegetarian? Absolutely! Just skip the bacon and use veggie broth—the taste is still fantastic.
Can I freeze this soup? Technically, yes, but it tends to become a bit grainy after thawing. I’d probably just make a fresh batch to enjoy it at its best.