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Hearty Loaded Baked Potato Soup Recipe

As the chill of autumn settles in and winter approaches, there’s nothing quite like a warm bowl of soup to comfort the soul. One dish that never fails to satisfy is Loaded Baked Potato Soup. This creamy, indulgent recipe is packed with flavours and textures, combining the classic comfort of a baked potato with the warmth of a hearty soup. Perfect for a family meal or as a delightful starter for entertaining guests, this dish will quickly become a favourite in your household.

Ingredients

To make approximately 4-6 servings of Loaded Baked Potato Soup, you will need the following ingredients:

• 4 large baking potatoes
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable stock
• 1 cup sour cream
• 1 cup milk (whole milk or semi-skimmed)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 cup grated cheddar cheese
• 4 strips of cooked bacon, crumbled (optional)
• 3 spring onions (scallions), finely sliced
• Fresh chives for garnish

Instructions

Step 1: Prepare the Potatoes

Start by preheating your oven to 220°C (428°F). While waiting for the oven to heat up, wash and scrub the potatoes thoroughly to remove any dirt. Pat them dry with a towel, and then pierce each potato a few times with a fork to allow steam to escape while baking. Rub the skin lightly with olive oil and sprinkle with a pinch of salt.

Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork. Once done, remove them from the oven and let them cool slightly before peeling and dicing into chunks.

Step 2: Sauté the Aromatics

In a large saucepan over medium heat, add a tablespoon of olive oil. Once hot, add the chopped onion and sauté for about 5 minutes until the onion becomes translucent. Add the minced garlic and cook for an additional minute, allowing the flavours to meld.

Step 3: Build the Soup

To the saucepan, pour in the chicken or vegetable stock, and bring it to a gentle simmer. Add the diced baked potatoes, salt, pepper, thyme, and smoked paprika. Allow the mixture to simmer for about 15 minutes to let the flavours develop.

Step 4: Blend the Soup

Using a hand blender, puree the soup until it reaches your desired consistency. If you prefer a chunkier texture, blend it only partially. For an ultra-smooth soup, transfer the mixture to a countertop blender, but be cautious with hot liquids and blend in batches if necessary.

Step 5: Add Creaminess

Return the blended soup to the saucepan and stir in the sour cream and milk. Heat the soup gently over low heat, ensuring it does not boil. Taste and adjust the seasoning if needed.

Step 6: Serve and Garnish

Ladle the soup into bowls and sprinkle with grated cheddar cheese, crumbled bacon (if using), and sliced spring onions. For a fresh touch, garnish with chopped chives.

Tips for the Perfect Soup

• Make it Vegetarian: Omit the bacon and use vegetable stock instead of chicken stock. You can also add more vegetables like leeks or carrots to enhance the flavour.
• Add Extra Toppings: Consider adding toppings like crispy fried onions, diced tomatoes, or additional herbs for a personalised touch.
• Storage: This soup stores well in the fridge for up to three days. Reheat gently on the stove, adding a splash of milk if it thickens too much.

Conclusion

Loaded Baked Potato Soup is a wonderful way to enjoy the comforting taste of baked potatoes in a warming, satisfying soup. Simple to prepare and packed with flavour, it is sure to gather family and friends around the dinner table. So, grab your apron, put on some music, and let the delicious aromas fill your kitchen. Enjoy your hearty bowl of loaded baked potato goodness!