Introduction:
This Loaded Baked Potato Soup is rich, creamy, and packed with classic baked potato toppings like crispy turkey bacon, cheddar cheese, and sour cream. It’s a comforting meal perfect for chilly nights or whenever you’re craving something indulgent and cozy. Made with tender russet potatoes, sautéed onions, and garlic, this hearty soup will quickly become a family favorite!
Ingredients:
- 6 slices turkey bacon, chopped
- 4 large russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions:
Step 1: Cook the Bacon
In a large pot, cook the chopped turkey bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of the bacon drippings in the pot for flavor.
Step 2: Sauté Onions and Garlic
Add the diced onion to the pot with the reserved bacon drippings and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute, being careful not to burn the garlic.
Step 3: Cook the Potatoes
Add the peeled and diced russet potatoes to the pot along with 4 cups of chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
Step 4: Mash the Potatoes
Once the potatoes are tender, use a potato masher to mash some of the potatoes directly in the pot. This will help thicken the soup while leaving some potato chunks for texture.
Step 5: Add Cream and Cheese
Stir in the 1 cup of heavy cream, 1 cup of shredded cheddar cheese, and 1/2 cup of sour cream. Stir until the cheese has melted and the soup is smooth and creamy. Season with salt and pepper to taste.
Step 6: Serve
Ladle the creamy potato soup into bowls. Top each serving with crispy turkey bacon and a sprinkle of freshly chopped parsley for a pop of color and flavor.
Cooking Note:
- For a thicker soup, mash more of the potatoes or add a slurry of 1 tablespoon of flour mixed with 2 tablespoons of water.
- If you prefer a vegetarian version, substitute the turkey bacon with plant-based bacon and use vegetable broth instead of chicken broth.
Serving Suggestions:
- Serve with warm, crusty bread or garlic bread on the side for dipping.
- Pair with a side salad for a well-rounded meal.
Tips:
- You can garnish this soup with additional toppings like chives, extra shredded cheese, or a dollop of sour cream for even more baked potato flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Servings:
6 servings
Nutritional Information (per serving):
- Calories: 420 kcal
- Protein: 14g per serving
- Sodium: 780 mg per serving
Conclusion:
This Loaded Baked Potato Soup is the ultimate comfort food. It combines all the delicious flavors of a loaded baked potato into a warm, creamy soup that’s perfect for cozy dinners. With crispy turkey bacon, sharp cheddar cheese, and smooth sour cream, every bite is full of indulgent flavor. This easy-to-make soup is sure to be a hit with the whole family!
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Loaded Baked Potato Soup
- Total Time: 45 minutes
Description
This Loaded Baked Potato Soup is rich, creamy, and packed with classic baked potato toppings like crispy turkey bacon, cheddar cheese, and sour cream. It’s a comforting meal perfect for chilly nights or whenever you’re craving something indulgent and cozy. Made with tender russet potatoes, sautéed onions, and garlic, this hearty soup will quickly become a family favorite!
Ingredients
- 6 slices turkey bacon, chopped
- 4 large russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
Step 1: Cook the Bacon
In a large pot, cook the chopped turkey bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pot with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of the bacon drippings in the pot for flavor.
Step 2: Sauté Onions and Garlic
Add the diced onion to the pot with the reserved bacon drippings and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute, being careful not to burn the garlic.
Step 3: Cook the Potatoes
Add the peeled and diced russet potatoes to the pot along with 4 cups of chicken broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 15 minutes, or until the potatoes are tender.
Step 4: Mash the Potatoes
Once the potatoes are tender, use a potato masher to mash some of the potatoes directly in the pot. This will help thicken the soup while leaving some potato chunks for texture.
Step 5: Add Cream and Cheese
Stir in the 1 cup of heavy cream, 1 cup of shredded cheddar cheese, and 1/2 cup of sour cream. Stir until the cheese has melted and the soup is smooth and creamy. Season with salt and pepper to taste.
Step 6: Serve
Ladle the creamy potato soup into bowls. Top each serving with crispy turkey bacon and a sprinkle of freshly chopped parsley for a pop of color and flavor.
Notes
Cooking Note:
- For a thicker soup, mash more of the potatoes or add a slurry of 1 tablespoon of flour mixed with 2 tablespoons of water.
- If you prefer a vegetarian version, substitute the turkey bacon with plant-based bacon and use vegetable broth instead of chicken broth.
Serving Suggestions:
- Serve with warm, crusty bread or garlic bread on the side for dipping.
- Pair with a side salad for a well-rounded meal.
Tips:
- You can garnish this soup with additional toppings like chives, extra shredded cheese, or a dollop of sour cream for even more baked potato flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6
- Calories: 420 kcal
- Sodium: 780 mg per serving
- Protein: 14g per serving