Dive into a bowl of comfort with our Super Loaded Baked Potato Soup, a dish that promises to warm your soul and tantalize your taste buds! Imagine creamy, dreamy potatoes swimming in a rich broth, topped with crispy bacon and gooey cheese—it's the ultimate indulgence for any potato lover. Perfect for chilly evenings or cozy gatherings, this soup is not just a meal; it's an experience you won't want to miss. Ready to discover the secrets behind this mouthwatering recipe? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large baked potatoes, peeled and diced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese
- 1/2 cup bacon bits
- Salt and pepper to taste
Instructions
- Begin by preparing the baked potatoes. If you haven't already baked them, preheat your oven to 400°F (200°C). Wash the potatoes thoroughly, prick them with a fork, and bake for about 45-60 minutes or until tender. Once baked, allow them to cool slightly, then peel and dice them into bite-sized pieces.
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onions become translucent and fragrant.
- Add the diced baked potatoes to the pot with the sautéed onions. Stir to combine and let them cook together for an additional 2-3 minutes, allowing the flavors to meld.
- Pour in the chicken broth, ensuring that the potatoes are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15 minutes. This will help the potatoes absorb the flavors of the broth.
- After simmering, use a potato masher or an immersion blender to mash the potatoes slightly. This will create a creamy texture while still leaving some chunks for added heartiness. If you prefer a smoother soup, blend it until you reach your desired consistency.
- Stir in the heavy cream, shredded cheese, and half of the bacon bits. Mix well until the cheese is melted and the soup is creamy. Season with salt and pepper to taste, adjusting as necessary.
- Let the soup simmer for another 5 minutes to heat through and allow the flavors to develop further. If the soup is too thick, you can add a bit more chicken broth or cream to reach your desired consistency.
- Once the soup is ready, ladle it into bowls and garnish with the remaining bacon bits and any additional toppings you desire, such as more shredded cheese, chopped green onions, or sour cream.
- Serve hot and enjoy your Super Loaded Baked Potato Soup!
Tips
- Perfectly Baked Potatoes: For the best flavor, use large russet potatoes. Bake them until they’re tender, and don't skip the pricking step—this allows steam to escape and prevents them from bursting in the oven!
- Sautéing the Onions: Take your time when sautéing the onions; cooking them until they're translucent enhances their sweetness and adds depth to the soup.
- Adjusting Consistency: If you prefer a thicker soup, mash the potatoes more thoroughly. For a lighter texture, blend until smooth, and feel free to add more broth or cream to reach your desired consistency.
- Cheese Choices: Experiment with different types of cheese! Cheddar is classic, but a mix of mozzarella or pepper jack can add a unique twist.
- Garnish Galore: Don’t hold back on the toppings! Fresh green onions, dollops of sour cream, or even a sprinkle of smoked paprika can elevate your soup to the next level.
- Make Ahead: This soup can be made ahead of time and stored in the fridge. Just reheat gently on the stove, adding a splash of broth or cream if it thickens too much.
- Freezing Tips: If you want to save some for later, freeze the soup without the cream and cheese. When reheating, stir in the cream and cheese for the best texture.Enjoy crafting your delicious Super Loaded Baked Potato Soup, and watch it become a family favorite!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 18g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 80mg
