Loaded baked potato soup
Take Your Baked Potato to the Next Level with Loaded Baked Potato Soup
Who doesn’t love a classic baked potato? But if you’re looking for something a little more exciting, why not up the ante with loaded baked potato soup? This easy-to-make soup is sure to become a go-to favorite in your home.
Loaded baked potato soup – easy dinner idea.
Not only is this delicious soup incredibly tasty, it’s also extremely easy to make. Start by sautéing onions in butter until they are soft and fragrant. Then add garlic and seasonings like thyme, oregano, and paprika, followed by potatoes. Once the potatoes are cooked through, add some chicken stock and let it simmer until the potatoes are soft. At this point you can begin adding other ingredients such as bacon bits, cheese, sour cream, green onions, and even chives if desired. The result is a creamy yet hearty soup that is full of flavor and sure to please even the pickiest eaters in your family.
But what makes this dish so special? The combination of flavors! The smokiness of the bacon combined with the sharpness of cheddar cheese creates a unique flavor profile that will tantalize your taste buds. And don’t forget about all those toppings! You can top off your bowl of soup with everything from crumbled bacon pieces to extra shredded cheese or chopped chives—the possibilities are endless!
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Ingredients you’ll need to make Loaded baked potato soup.
To get started making this recipe, you’ll first want to gather all your ingredients.
Ingredients you’ll need for this recipe
Step by Step Instructions
Step 1: Prep the Potatoes: Peel the russet potatoes and dice them into small pieces. Set them aside until ready to use.
Step 2: Sauté the Onions: In a large pot or Dutch oven, heat a little olive oil or butter over medium heat. Add the diced onions and sauté until they become translucent and slightly golden.
Step 3: Add Potatoes and Broth: To the pot with the sautéed onions, add the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil over medium-high heat.
Step 4: Simmer the Potatoes: Once the mixture comes to a boil, reduce the heat to a simmer. Let the potatoes cook until they are tender when pierced with a fork, usually about 15-20 minutes.
Step 5: Once the potatoes are fully cooked, use a potato masher or the back of a spoon to mash some of the potatoes in the pot. This will help thicken the soup and create a creamy texture.
Step 6: Pour in the milk and, if using, the heavy cream. Stir everything together, allowing the flavors to meld. Continue to simmer the soup for a few more minutes. Stir in half of the shredded cheddar cheese until it melts into the soup, making it even creamier and adding a delightful cheesy flavor.
Step 7: Season the soup with salt and pepper to taste. Ladle the loaded baked potato soup into bowls and garnish each serving with crumbled bacon, chopped green onions, and the remaining shredded cheddar cheese.
Now, you’ve successfully made delicious Loaded Baked Potato Soup! This comforting dish is a delightful treat for any occasion and is sure to impress with its rich and creamy flavors. Enjoy the warmth and satisfaction of a loaded baked potato in soup form and savor every spoonful of this scrumptious creation. Happy cooking!
Loaded baked potato soup is an easy-to-make dish that combines all the flavors you love from a classic baked potato into one delicious bowl of goodness. With its creamy texture, smoky bacon flavor, and variety of toppings, this comforting dish is sure to become a staple in your home! So why not give it a try today for dinner? We guarantee you won’t be disappointed!
Loaded baked potato soup
Take Your Baked Potato to the Next Level with Loaded Baked Potato Soup. Who doesn’t love a classic baked potato? But if you’re looking for something a little more exciting, why not up the ante with loaded baked potato soup? This easy-to-make soup is sure to become a go-to favorite in your home.
Ingredients
- 6 large potatoes peeled and cubed.
- 4 tablespoons butter
- 1 onion, diced.
- 2 cloves garlic, minced.
- 6 cups chicken broth
- 3/4 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup cheddar cheese
- 1 cup Monterey jack cheese
- 2 tsp garlic salt
- 1 tsp pepper
- Toppings such as green onions, bacon bits, sour cream, chives, parsley etc.
Instructions
- Peel the russet potatoes and dice them into small pieces. Set them aside until ready to use.
- Sauté the Onions: In a large pot or Dutch oven, heat a little olive oil or butter over medium heat. Add the diced onions and sauté until they become translucent and slightly golden.
- Add Potatoes and Broth: To the pot with the sautéed onions, add the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil over medium-high heat.
- Simmer the Potatoes: Once the mixture comes to a boil, reduce the heat to a simmer. Let the potatoes cook until they are tender when pierced with a fork, usually about 15-20 minutes.
- Once the potatoes are fully cooked, use a potato masher or the back of a spoon to mash some of the potatoes in the pot. This will help thicken the soup and create a creamy texture.
- Pour in the milk and, if using, the heavy cream. Stir everything together, allowing the flavors to meld. Continue to simmer the soup for a few more minutes. Stir in half of the shredded cheddar cheese until it melts into the soup, making it even creamier and adding a delightful cheesy flavor.
- Season the soup with salt and pepper to taste. Ladle the loaded baked potato soup into bowls and garnish each serving with crumbled bacon, chopped green onions, and the remaining shredded cheddar cheese.
