You are in for a treat as I share my favorite recipe for Loaded Baked Potato Soup, perfect for those cozy evenings when warmth and comfort are important. This creamy, delicious soup captures the essence of a classic baked potato and is ideal for sharing with family or curling up with a good book. Let’s probe the ingredients and steps to make your evening extra special.
To get started, I gather the following ingredients:
- 4 large russet potatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 4 slices of bacon, cooked and crumbled
- 2 green onions, chopped
- Salt and pepper to taste
With all the ingredients ready, I begin by prepping the potatoes. First, I wash and peel the russet potatoes. After cutting them into small cubes, I set them aside. In a large pot, I heat some oil over medium heat and add the diced onion. Sautéing the onions until they become translucent usually takes about 5 minutes. During the last minute of sautéing, I throw in the minced garlic for that amazing aroma.
Now, it’s time for the star of the show! I add the cubed potatoes to the pot, followed by the chicken broth. I bring this mixture to a boil and then reduce it to a simmer, allowing it to cook for about 15-20 minutes or until the potatoes become tender. I love checking them with a fork; they should fall apart easily.
When the potatoes reach the right tenderness, I use a potato masher to lightly mash them. I prefer leaving some chunks for texture but feel free to mash it to your desired consistency. Next, I pour in the heavy cream while stirring. This step is what transforms the broth into a rich, creamy base. I then add salt and pepper to taste, making sure the flavors come together beautifully.
As the finishing touch, I stir in the shredded cheddar cheese and let it melt into the soup, creating that irresistible cheesy goodness. Once it’s fully melted, I take it off the heat and let it cool slightly before serving.
To serve, I ladle the soup into bowls and top it off with a dollop of sour cream, a sprinkle of crumbled bacon, and fresh green onions. Each spoonful is a delightful combination of textures and flavors that will warm you right up.
This Loaded Baked Potato Soup is not just a meal; it’s a comforting hug in a bowl, perfect for chilly evenings or a cozy get-together with friends. Enjoy every moment and savor the deliciousness that only a homemade soup can bring!
Loaded Baked Potato Soup for Cozy Evenings
Ingredients
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1/2 cup sour cream
- 1/2 cup chopped green onions
- 1/2 cup cooked and crumbled bacon
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced potatoes and sauté for about 5 minutes.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and let simmer for 20 minutes, or until potatoes are tender.
- Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches.
- Stir in the heavy cream, sour cream, garlic powder, and half of the cheddar cheese. Mix well and heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with the remaining cheddar cheese, crumbled bacon, and chopped green onions.
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