Loaded baked potatoes are a classic comfort food, but who has time to bake individual potatoes when you can enjoy all that cheesy, bacon-y goodness in a hearty, satisfying soup? This recipe elevates the simple baked potato to a whole new level of deliciousness. Get ready to dive into a bowl of creamy, flavorful soup that’s as easy to make as it is irresistible.
What You'll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth for a richer flavor)
- 4 large russet potatoes, peeled and cubed
- 1 cup milk (or cream for extra richness)
- 1/2 cup sour cream or Greek yogurt
- Salt and pepper to taste
For the Toppings:
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Optional: chives, shredded jalapeños, more sour cream
Step-by-Step Instructions:
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add Potatoes and Broth: Add the cubed potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
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Blend the Soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Note: If using a regular blender, work in batches and vent the lid to prevent pressure buildup.
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Stir in Milk/Cream and Season: Return the blended soup to the pot. Stir in the milk or cream, and season generously with salt and pepper to taste. Heat through gently.
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Serve it Up: Ladle the soup into bowls and top generously with shredded cheddar cheese, crumbled bacon, and chopped green onions. Feel free to add other toppings like chives, jalapeños, or extra sour cream to customize your bowl.
Frequently Asked Questions (FAQs)
Can I use leftover baked potatoes?
Absolutely! Leftover baked potatoes are perfect for this soup. Simply scoop out the potato flesh, discarding the skins, and add it to the pot along with the broth. You might need to adjust the cooking time slightly, depending on how well-cooked the potatoes already are.
What kind of potatoes are best for this soup?
Russet potatoes are ideal for their fluffy texture, which results in a creamy soup. Yukon Gold potatoes could also be used, but they will result in a slightly denser soup.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Make it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. Add the toppings just before serving to maintain their freshness.
What are some other topping options?
Get creative with your toppings! Some other delicious options include:
- Chives: Add a fresh, oniony flavor.
- Jalapeños: For a spicy kick.
- Black pepper: Enhances the savory notes.
- Crispy fried onions: Adds a crunchy texture.
- Shredded Monterey Jack cheese: Offers a milder, creamy flavor compared to cheddar.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, as long as you use gluten-free broth. Always check labels to ensure all ingredients are gluten-free if you have a gluten allergy.
This Loaded Baked Potato Soup recipe is sure to become a family favorite. It's comforting, flavorful, and easily customizable to your preferences. Enjoy!
