ADVERTISEMENT
Absolutely! Here’s a flavorful and engaging article for your Loaded Baked Potato Soup recipe:
Creamy Comfort in a Bowl: Loaded Baked Potato Soup
Few dishes can rival the warm, hearty satisfaction of a bowl of Loaded Baked Potato Soup. Rich, creamy, and packed with all the toppings you love on a classic baked potato—crispy bacon, shredded cheese, sour cream, and green onions—this soup is the ultimate comfort food, perfect for chilly nights or cozy family dinners.
Why You’ll Love It
This soup captures everything you love about a loaded baked potato and transforms it into a spoonable, soul-soothing meal. It’s easy to make, incredibly filling, and customizable to suit your favorite toppings or dietary preferences. Whether served as a main dish or an indulgent starter, it’s guaranteed to warm both the belly and the spirit.
Ingredients You’ll Need
- 4 large russet potatoes (baked, peeled, and roughly mashed)
- 6 slices of bacon (cooked and crumbled)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups milk
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped green onions for garnish
- Additional cheese and bacon for topping
How to Make Loaded Baked Potato Soup
1. Bake the Potatoes
Bake your potatoes at 400°F (200°C) for about an hour until soft. Let them cool slightly, then peel and roughly mash or cube them for a chunkier texture.
2. Sauté the Aromatics
In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving about 1–2 tablespoons of bacon fat in the pot. Add butter, then sauté the onions until translucent. Stir in garlic and cook for another minute.
