Ready for my loaded baked potato soup recipe? We are sitting in the pouring rain right now and it got me thinking about … soup. That makes sense, right? I mean nothing beats a hot and yummy meal on a damp and icky day!
I love when the kids come home from school and my house smells like Fall and homemade bliss. All I need is a fresh loaf of bread and a large bowl.
Oh and this Loaded Baked Potato Soup Recipe. If you are looking for a carb-free meal, you did NOT find this. We are carb-loading, folks and I am not upset about it.
Some days, I reach for the grilled chicken and the garden salad. Other days, I’m chopping up bacon, pouring in heavy cream and sprinkling loads of cheese on top of my dish.
Guess what kind of day we are having? You know it!
Loaded Baked Potato Soup Recipe
I mean – be honest with me. Doesn’t potato soup sound great right about now? The thickness on my spoon as I slurp away feels so great as it works its way down my throat – especially after coming in from a super cold day.
And guess what? this Loaded Baked Potato Soup recipe is easy. You just need the right ingredients – most of them I bet you already have. I’m talking about the staples!
Fresh ingredients are a must and I know you have flour, butter, milk, and onions at home. Either way, let’s get cooking.
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Loaded Baked Potato Soup Ingredients:
- 10 slices of bacon
- 1 yellow onion – diced
- 2 minced garlic
- 5-6 large potatoes – peeled and diced
- 2 cups chicken broth
- 3/4 cup butter
- 3/4 cups flour
- 1 cups heavy cream
- 5 cups of milk
- 1-2 tsp salt
- 1/2 tsp pepper
- 2 cups shredded cheddar cheese
- 1 bunch green onions
- 1/2 cups sour cream
Loaded Baked Potato Soup Recipe Instructions:
Cook your bacon to a crisp and crumble set to the side. Leave the pan on the stove on medium. Add the butter to the pan with the bacon grease. Add the onion, garlic, and potatoes. Cook for 7 minutes.
Take all of the items in the pan and place it in a large pot over medium heat. Add the flour, salt and pepper, and stir.
Now, add the chicken broth, milk and cream and bring to a boil. Turn the heat down and simmer until the potatoes are fully cooked. Cook for about 25 minutes.
Add the cheese, sour cream, bacon crumbles, and the green onions. Stir to combine. Cook on low for another 10 minutes to combine flavors. Garnish with cheese, bacon and green onions. Enjoy!!
What do you think? Are you going to try this recipe? Would love to hear.
Do I Have To Include The Bacon In This Recipe?
If you are looking for a vegetarian option, please feel free to omit the bacon from this baked potato recipe. My daughter does not eat meat and we usually do not include the bacon when we know that she is going to eat with us for dinner.
It is just as good! Or if we know that we are craving that bacon taste, we bake the bacon in the oven and then crumble it on top for the guests who are in the mood.
What If I Used Skim Milk For This Recipe?
Look, if you want to save on the calories, you could absolutely start substituting out some of the ingredients with “better” options for the waistline. The dish will lose some of the creaminess. If you are willing to sacrifice some taste, it’s a great idea.
We all know that heavy cream is… well… heavy. If you plan to make this often, you will see the results after a while. But just know that milk will give you a much THINNER consistency. I’m talking about a DRASTIC difference.
How Can I Thicken My Loaded Baked Potato Soup?
Let’s just say that you’ve made your soup and you really aren’t happy with the way it turned out. If you want to try to thicken it, there is actually something you can do.
Add one cup of cold liquid to two tablespoons of cornstarch and stir together until everything dissolves together. Slowly add the mixture to the hot soup, stirring constantly. You will have to bring the soup back up to a low boil and keep it there for a few minutes.
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- * 10 slices of bacon
- * 1 yellow onion - diced
- * 2 minced garlic
- * 5-6 large potatoes - peeled and diced
- * 2 cups Chicken Broth
- * 3/4 cup butter
- * 3/4 cups flour
- * 1 cups heavy cream
- * 5 cups milk
- * 1-2 tsp salt
- * 1/2 tsp pepper
- * 2 cups shredded cheddar cheese
- * 1 bunch green onions
- * 1/2 cups sour cream
- Cook your bacon to a crisp and crumble set to the side. Leave the pan on the stove on medium. Add the butter to the pan with the bacon grease.
- Add the onion, garlic, and potatoes. Cook for 7 minutes.
- Take all of the items in the pan and place it in a large pot over medium heat.
- Add the flour, salt and pepper, and stir.
- Now, add the chicken broth, milk and cream and bring to a boil.
- Turn the heat down and simmer until the potatoes are fully cooked. Cook for about 25 minutes.
- Add the cheese, sour cream, bacon crumbles and the green onions and stir to combine.
- Cook on low for another 10 minutes to combine flavors. Garnish with cheese, bacon and green onions.