Loaded Baked Potato Soup

Introduction:

As the seasons change and the air gets crisper, there’s nothing more comforting than a warm, hearty bowl of soup. This Loaded Baked Potato Soup recipe is a creamy, indulgent dish that promises to satisfy your cravings with every spoonful. It combines the classic flavors of a loaded baked potato—creamy cheese, crispy bacon, and a touch of green onions—with the comforting warmth of a homemade soup.

This soup is perfect for those who appreciate the depth of flavor and texture in their meals. The base of tender russet potatoes provides a smooth yet chunky texture, allowing each ingredient to shine through. Enhanced with a homemade roux and a blend of dairy to bring out a rich, creamy consistency, this soup goes beyond the ordinary by delivering a gourmet experience in the comfort of your own home.

Whether you’re looking to warm up on a chilly evening, feed a hungry crowd, or simply enjoy a simple yet flavorful meal, this Loaded Baked Potato Soup will do the trick. Easy to prepare and even easier to love, it’s a dish that invites customization with various toppings, so you can make it as simple or as decadent as you desire. Now, let’s dive into how to bring this delightful dish to your table!

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Loaded Baked Potato Soup Recipe

Ingredients:

• 4 large russet potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 6 slices cooked bacon, crumbled
• 4 green onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt and pepper to taste

Optional Toppings:

• Additional shredded cheddar cheese
• Chopped green onions
• Crumbled bacon
• Sour cream

Instructions:

1. Cook Potatoes: In a large pot, combine the diced potatoes and chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender.
2. Blend Potatoes: Use a potato masher or immersion blender to partially blend the cooked potatoes in the pot. You can leave some chunks for texture.
3. Make Roux: In a separate saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the flour and cook for another 1-2 minutes, or until the mixture turns a light golden brown.
4. Thicken Soup: Gradually whisk in the milk and heavy cream to the roux mixture, stirring constantly until it thickens.
5. Combine Soup and Roux: Pour the thickened roux mixture into the pot with the partially blended potatoes. Stir to combine.
6. Add Sour Cream and Cheese: Stir in the sour cream, shredded cheddar cheese, and dried thyme until the cheese is melted and the soup is creamy.
7. Season and Simmer: Season the soup with salt and pepper to taste. Allow the soup to simmer on low heat for an additional 10-15 minutes to meld the flavors.
8. Serve: Ladle the loaded baked potato soup into bowls. Garnish each bowl with crumbled bacon, chopped green onions, and any additional toppings you like, such as more shredded cheese or a dollop of sour cream.

Enjoy your delicious Loaded Baked Potato Soup! It’s a cozy, comforting dish that’s perfect for those chilly days.

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