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# LOADED BAKED POTATO SOUP
Introduction
Creamy, comforting, and packed with flavor — Loaded Baked Potato Soup is the ultimate comfort food. Whether it’s a cold winter night or you’re simply craving something rich and hearty, this soup delivers the warmth of a baked potato with the indulgence of your favorite toppings in every spoonful.
Origin and Cultural Significance
The humble baked potato has roots in many cultures, but the American spin — topped with bacon, cheese, sour cream, and chives — became iconic in diners and steakhouses across the United States. Turning it into a soup likely originated in the American South or Midwest, where hearty, filling meals are part of culinary tradition. This dish reflects the comfort food culture, where simple ingredients are elevated to rich, soul-satisfying meals.
Ingredients Quantity (Serves 6)
- 4 large russet potatoes, baked and cubed
- 6 strips bacon, cooked and crumbled
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk (or half-and-half for richness)
- 1 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 1/4 cup chopped chives or green onions, for garnish
Optional Additions
- Cream cheese (for extra creaminess)
- Broccoli florets (for added veg)
- Diced ham instead of bacon
- Hot sauce or cayenne for spice
- Corn kernels for sweetness and texture
- Dollop of Greek yogurt in place of sour cream for a protein boost
Tips for Success
- Use russet potatoes for their starchy texture, which thickens the soup naturally.
- Bake the potatoes instead of boiling — it brings out more flavor.
- Mash some of the potato cubes for a thicker texture, but leave chunks for a hearty bite.
- Slowly add milk to avoid curdling and keep the soup velvety.
- Cook low and slow — avoid boiling after adding dairy to prevent separation.
- Taste as you go — balance the richness with salt, pepper, and a little acidity if needed.
Instructions
- Bake the Potatoes
Preheat oven to 400°F (200°C). Scrub potatoes, pierce with a fork, and bake for 50–60 minutes until tender. Let cool, then peel and cube. - Cook the Bacon
In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove and set aside. Leave 1 tbsp of bacon fat in the pot. - Sauté Aromatics
Add butter, then sauté onions until translucent (about 5 mins). Add garlic and cook for another minute. - Make the Roux
Sprinkle in flour and stir constantly for 1–2 minutes to cook off the flour taste. - Add Liquid
Slowly whisk in chicken broth, stirring to combine. Add milk and bring to a gentle simmer (don’t boil). - Add Potatoes & Season
Stir in cubed baked potatoes. Lightly mash some against the side of the pot for thickness. Add salt and pepper to taste. - Finish with Dairy
Reduce heat. Stir in sour cream and shredded cheese until melted and smooth. - Serve & Garnish
Ladle into bowls and top with bacon, extra cheese, chives, or any of your favorite toppings.
Description
Creamy, cheesy, and dotted with crispy bacon and soft potato chunks, this soup mirrors everything you love about a loaded baked potato. The smooth base carries a buttery richness, cut perfectly by the tang of sour cream and the sharpness of cheddar. Every spoonful feels like a warm hug.
Nutritional Information (Approx. per serving)
- Calories: 450–550 kcal
- Protein: 14g
- Fat: 30g
- Carbohydrates: 35g
- Fiber: 3g
- Sodium: 800mg
- Sugar: 5g
- Calcium: 20% DV
Conclusion
Loaded Baked Potato Soup is more than a meal — it’s an experience of comfort, flavor, and nostalgia. Whether made for a family dinner, a get-well meal, or a cozy night in, this recipe delivers every time. Its rich texture and bold toppings ensure it’s a crowd-pleaser that feels both rustic and gourmet.
Recommendation
Pair this soup with a crusty bread roll, a side salad, or serve it in a sourdough bread bowl for a show-stopping presentation. It stores well, so double the batch and freeze for easy future meals. Great for potlucks, tailgates, or anytime you need a cozy bowl of joy.
Embracing Healthful Indulgence
Yes, this soup is indulgent — and that’s the point. But healthful eating doesn’t mean you need to sacrifice comfort. You can lighten the recipe with Greek yogurt instead of sour cream, use turkey bacon, or sub in low-fat cheese. Balance it with a veggie-heavy side or serve a smaller portion alongside a salad. The key is mindfulness and joy — because real nourishment includes feeding your soul, too.
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