Fully Loaded Baked Potato Soup: A Creamy, Dreamy Comfort Food Recipe
Is there anything more comforting than a warm bowl of creamy potato soup? How about a potato soup that tastes exactly like a fully loaded baked potato? That’s what we’re bringing to you today! This **Fully Loaded Baked Potato Soup** is the ultimate comfort food, packed with flavor and easy to make. Forget boring, bland soups; this recipe is a flavor explosion in every spoonful.
This isn’t just any potato soup. We’re talking about the works: tender potatoes, crispy bacon, sharp cheddar cheese, tangy sour cream, and fresh chives. It’s like eating a baked potato, but in soup form! Perfect for a chilly evening, a cozy weekend lunch, or anytime you’re craving something hearty and satisfying.
## Why You’ll Love This Recipe
* **Ultimate Comfort Food:** This soup is pure comfort in a bowl. The creamy texture and savory flavors will warm you from the inside out.
* **Easy to Make:** Don’t let the “fully loaded” part intimidate you. This recipe is surprisingly simple and straightforward.
* **Packed with Flavor:** Every ingredient contributes to the rich, complex flavor of this soup. It’s a party in your mouth!
* **Customizable:** Feel free to adjust the toppings and ingredients to your liking. Want more bacon? Go for it! Prefer a different cheese? No problem!
* **Great for Meal Prep:** This soup is even better the next day, making it perfect for meal prepping. Make a big batch and enjoy it throughout the week.
## Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need to make this delicious Fully Loaded Baked Potato Soup:
* **Potatoes:** 2 pounds Russet potatoes, peeled and cubed. Russet potatoes are ideal because they become nice and fluffy when cooked, creating the perfect creamy base for the soup. You could also use Yukon Gold potatoes for a slightly richer flavor. Avoid waxy potatoes like red potatoes, as they won’t break down as well.
* **Bacon:** 8 slices bacon, cooked and crumbled. Bacon is essential for that classic baked potato flavor. Cook it until crispy and then crumble it into small pieces. Save some for topping the soup later!
* **Onion:** 1 medium yellow onion, chopped. Onion adds a savory base note to the soup. Dice it finely so it cooks evenly.
* **Garlic:** 2 cloves garlic, minced. Garlic enhances the flavor of the soup and adds a touch of warmth.
* **Chicken Broth:** 4 cups chicken broth. Chicken broth provides the liquid base for the soup. You can use low-sodium broth to control the salt content.
* **Milk:** 1 cup milk. Milk adds creaminess to the soup. You can use whole milk, 2% milk, or even half-and-half for an extra rich soup.
* **Heavy Cream:** 1/2 cup heavy cream (optional). Heavy cream takes the soup to the next level of creaminess, but it’s optional if you’re watching your calories. If you prefer a slightly lighter soup, skip the heavy cream or use a lower-fat alternative like half-and-half.
* **Cheddar Cheese:** 1 cup shredded cheddar cheese. Cheddar cheese adds a sharp, cheesy flavor that complements the potatoes and bacon perfectly. Use a sharp or extra-sharp cheddar for the best flavor. Reserve some for topping.
* **Sour Cream:** 1/2 cup sour cream. Sour cream adds a tangy creaminess to the soup. You can use regular or light sour cream. Don’t add the sour cream while the soup is boiling, or it may curdle. Stir it in at the end, off the heat.
* **Butter:** 2 tablespoons butter. Butter adds richness and flavor to the soup.
* **All-Purpose Flour:** 2 tablespoons all-purpose flour. Flour is used to thicken the soup. Whisk it with the melted butter to create a roux before adding the chicken broth.
* **Salt and Pepper:** To taste. Season the soup with salt and pepper to enhance the flavors.
* **Chives:** Fresh chives, chopped, for garnish. Chives add a fresh, oniony flavor and a pop of color to the soup. You can also use green onions.
## Equipment You’ll Need
* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula
* Immersion blender or regular blender (optional)
## Step-by-Step Instructions
Now that we have our ingredients and equipment ready, let’s make some soup! Here’s a detailed guide to making this Fully Loaded Baked Potato Soup:
**Step 1: Cook the Bacon**
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set it aside to cool on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces, reserving some for garnish.
**Step 2: Sauté the Onion and Garlic**
Leave about 2 tablespoons of bacon grease in the pot. Add the chopped onion and cook over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
**Step 3: Make the Roux**
Melt the butter in the pot with the onion and garlic. Sprinkle the flour over the mixture and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (a roux). This step is important for thickening the soup.
**Step 4: Add the Chicken Broth**
Gradually whisk in the chicken broth, making sure to break up any lumps. Bring the mixture to a simmer, stirring occasionally.
**Step 5: Add the Potatoes**
Add the peeled and cubed potatoes to the pot. Bring the soup back to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
**Step 6: Blend the Soup (Optional)**
If you prefer a completely smooth soup, use an immersion blender to blend the soup until it reaches your desired consistency. Be careful when blending hot liquids! Alternatively, you can carefully transfer the soup to a regular blender in batches and blend until smooth. If you like a chunkier soup, you can skip this step or only blend a portion of the soup.
**Step 7: Add the Milk and Cheese**
Stir in the milk and most of the shredded cheddar cheese (reserve some for topping). Cook over low heat until the cheese is melted and the soup is heated through. Do not boil.
**Step 8: Stir in the Sour Cream**
Remove the soup from the heat and stir in the sour cream. This will add a tangy creaminess to the soup. Stir gently to combine.
**Step 9: Season and Serve**
Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with the reserved bacon, cheddar cheese, and fresh chives. Serve immediately and enjoy!
## Tips and Variations
* **Add-Ins:** Feel free to add other vegetables to the soup, such as carrots, celery, or corn. You can also add cooked ham or sausage for extra protein.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce for a spicy kick.
* **Make it Vegetarian:** Skip the bacon and use vegetable broth instead of chicken broth. You can also add smoked paprika for a smoky flavor.
* **Dairy-Free Option:** Use plant-based milk and sour cream alternatives to make this soup dairy-free. Nutritional yeast can be used to add a cheesy flavor.
* **Slow Cooker Version:** You can also make this soup in a slow cooker. Add all the ingredients (except the milk, cheese, and sour cream) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, stir in the milk, cheese, and sour cream before serving.
* **Freezing:** This soup can be frozen for later use. Allow the soup to cool completely before transferring it to freezer-safe containers. Thaw the soup in the refrigerator overnight before reheating.
* **Toppings Galore:** Get creative with your toppings! Consider adding green onions, crumbled blue cheese, crispy fried onions, or a dollop of guacamole.
## Serving Suggestions
This Fully Loaded Baked Potato Soup is delicious on its own, but it also pairs well with other dishes. Here are some serving suggestions:
* **Side Salad:** Serve with a simple green salad or a Caesar salad for a light and refreshing contrast.
* **Grilled Cheese Sandwich:** Pair with a classic grilled cheese sandwich for a comforting and satisfying meal.
* **Crusty Bread:** Serve with a slice of crusty bread or a baguette for dipping.
* **Cornbread:** Serve with a piece of cornbread for a Southern-inspired meal.
## Nutritional Information (approximate)
*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.*
* Calories: 400-500 per serving
* Fat: 25-35 grams
* Saturated Fat: 15-20 grams
* Cholesterol: 80-100 mg
* Sodium: 800-1000 mg
* Carbohydrates: 30-40 grams
* Fiber: 3-5 grams
* Sugar: 5-7 grams
* Protein: 15-20 grams
## Fully Loaded Baked Potato Soup Recipe Card
**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Ingredients:**
* 2 pounds Russet potatoes, peeled and cubed
* 8 slices bacon, cooked and crumbled
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 4 cups chicken broth
* 1 cup milk
* 1/2 cup heavy cream (optional)
* 1 cup shredded cheddar cheese, divided
* 1/2 cup sour cream
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* Salt and pepper to taste
* Fresh chives, chopped, for garnish
**Instructions:**
1. Cook bacon in a large pot or Dutch oven over medium heat until crispy. Remove and crumble, reserving some for garnish.
2. Leave 2 tablespoons bacon grease in the pot. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Melt butter in the pot. Sprinkle flour over and cook, stirring, for 1-2 minutes to form a roux.
4. Gradually whisk in chicken broth, breaking up lumps. Bring to a simmer.
5. Add potatoes. Bring to a simmer, reduce heat, cover, and cook for 15-20 minutes, until potatoes are tender.
6. (Optional) Use an immersion blender to blend the soup to desired consistency.
7. Stir in milk and most of the cheddar cheese (reserve some). Cook over low heat until cheese is melted, but do not boil.
8. Remove from heat and stir in sour cream.
9. Season with salt and pepper to taste.
10. Ladle into bowls and garnish with reserved bacon, cheddar cheese, and chives. Serve immediately.
Enjoy this incredibly delicious and comforting Fully Loaded Baked Potato Soup! It’s a guaranteed crowd-pleaser.
**Did you make this recipe?** Let us know how it turned out in the comments below!