Introduction
There’s something uniquely comforting about a warm bowl of Loaded Baked Potato Soup, especially on a chilly day. This creamy, dreamy dish combines all the wonderful flavors of a baked potato into a hearty soup that’s perfect for lunch or dinner. Imagine rich and velvety textures, a burst of flavor with each spoonful, and the delightful aroma wafting through your kitchen — it’s a hug in a bowl! Let’s dive into this simple yet indulgent recipe that will surely become a family favorite.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- Salt and pepper to taste
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Directions and Instructions
- In a large pot, melt the butter over medium heat, allowing it to become luxuriously bubbly.
- Add the flour and whisk continuously to form a roux, cooking for about 1-2 minutes until it reaches a light golden color.
- Gradually pour in the chicken or vegetable broth while whisking constantly to avoid any lumps — this is the key to a silky soup!
- Stir in the diced potatoes, bringing everything to a gentle boil as the anticipation rises.
- Lower the heat and let it simmer for 15-20 minutes, or until the potatoes are tender enough to eat and easily pierced with a fork.
- Once potatoes are tender, stir in the heavy cream, cheddar cheese, and sour cream, mixing until the cheese is melted and everything is beautifully combined.
- Add in the crumbled bacon, stirring well, and season with salt and pepper to taste — let that savory goodness shine!
- Serve hot, garnished with a sprinkle of fresh green onions for that perfect finish.
Notes or Tips
For an extra layer of flavor, consider adding a dash of garlic powder or a hint of smoked paprika. If you prefer a thicker soup, simply let it simmer a bit longer. You can also blend a portion of the soup for a creamier consistency, while leaving some chunks for texture.
Cooking Techniques
This recipe primarily utilizes the techniques of sautéing and simmering. Sautéing the flour to create a roux will help thicken your soup, ensuring it’s rich and creamy without adding starch directly. Simmering allows the potatoes to cook through and absorb all the flavors, making every bite delightful.
FAQ
Can I make this soup vegetarian?
Absolutely! Just substitute the chicken broth with vegetable broth, and you can even skip the bacon if you prefer a meatless version; it will still be delicious!
How can I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove, adding a splash of broth or cream to keep it from becoming too thick.
Conclusion
This Loaded Baked Potato Soup is not just a meal; it’s a cozy experience that brings warmth and heart to your dining table. With the ease of preparation and the comforting flavors, it’s bound to be a hit with family and friends. Enjoy every smooth, creamy bite as you indulge in this wonderfully satisfying soup. Gather your loved ones, serve up a bowl, and relish the shared joy of homemade cooking!