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Loaded Baked Potato Soup Recipe

As the temperatures drop and the days grow shorter, there’s nothing quite like a warm, hearty bowl of loaded baked potato soup to comfort the soul. This creamy, flavourful soup combines all the beloved elements of a classic baked potato and turns them into a delightful dish that’s sure to please both family and friends. Let’s dive into how to whip up this delicious meal that’s perfect for any occasion.

Ingredients

To serve four to six people, you will need the following ingredients:

• 4 medium baking potatoes (Russet potatoes work best)
• 4 tablespoons of butter
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 4 cups of chicken or vegetable stock
• 2 cups of milk (whole milk or a dairy alternative can be used)
• 1 teaspoon of salt
• 1/2 teaspoon of freshly ground black pepper
• 1 teaspoon of dried chives (or 2 tablespoons fresh chives, chopped)
• 1 cup of grated cheddar cheese
• 6 slices of crispy bacon, chopped
• 3/4 cup of soured cream
• Fresh chives for garnish
• Additional shredded cheese for topping (optional)

Method

1. Prepare the Potatoes: Begin by preheating your oven to 200°C (400°F). Wash the potatoes thoroughly and prick them a few times with a fork. Coat them lightly with olive oil and sprinkle with salt. Bake the potatoes directly on the oven rack for about 45 to 60 minutes, or until they are tender when pierced with a fork. Once cooked, allow them to cool slightly, then peel and mash them.

2. Sauté the Aromatics: In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent, approximately 5 minutes. Then, stir in the minced garlic and cook for an additional minute, making sure it doesn’t burn.

3. Combine Ingredients: Pour in the chicken or vegetable stock and bring the mixture to a gentle simmer. Once simmering, add the mashed potatoes, milk, salt, pepper, and dried chives. Stir well to combine all the ingredients, allowing the flavours to meld together.

4. Add Cheese and Cream: After the mixture has heated through, reduce the heat to low and stir in the grated cheddar cheese and soured cream. Keep stirring until the cheese is sufficiently melted and the soup reaches a creamy consistency.

5. Crisp the Bacon: While the soup is warming, cook the bacon slices in a frying pan until they’re crispy. Once cooked, remove from the heat and drain on kitchen paper to absorb excess fat.

6. Serve: Ladle the loaded baked potato soup into bowls. Top each serving with crispy bacon, a sprinkle of fresh chives, and additional cheese, if desired.

Tips for Success

• Potato Variety: For an even creamier texture, consider using Yukon Gold potatoes in addition to Russets, as they allow for a smoother finish.
• Vegetarian Option: To make this soup vegetarian, simply skip the bacon and use vegetable stock instead of chicken stock.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to three days. It’s also freezer-friendly but may require additional stirring after being frozen to restore its creamy texture.

Conclusion

Loaded baked potato soup is not just a meal; it’s a delightful experience that warms the heart and satisfies the palate. With its creamy base, rich flavours, and the crispy goodness of bacon, this soup is perfect for serving on a chilly evening or as a comforting lunch. Give this recipe a try, and enjoy the magic of a classic baked potato reinvented in a bowl!

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