There is a certain charm when it comes to having a bowl of baked potato soup. It is such a hearty dish that goes well with any meal. But it can be devoured on its own if you wanted something light for a cold evening in. This soup has notes of creaminess from the cheddar and the baked potatoes. It’s matched well with a surprising crunch from the crumbled bacon. All these textures come together in one bowl of goodness that is sure to make anyone’s day.
Potatoes are versatile root vegetables, often roasted or baked to enhance its flavor. It is a blank canvas, so to speak, and our recipe is here to paint it in the most colorful way possible. The Irish, who relied on potatoes for their diet back in the day and today, can tell you the same. There likely isn’t a single Irish home that didn’t house their own potato recipes. Sure enough, they already have a scrumptious loaded baked potato recipe somewhere in there. And we’re here to present our own for your delight!
If you wanted to amp up the usualness of a bowl of soup, you can pair it with your own baked bread. Try our recipe for Simple Rosemary-Sage Bread together with this baked potato soup. It’s guaranteed to bring the flavors to a whole new level. Give our belly-filling potato soup a shot!
How To Make Loaded Baked Potato Soup
A rich and creamy potato soup to warm the coldest of nights. It’s far from your usual soup recipe! Serve warm with delicious garnishes of bacon, cheddar, and chives.
Ingredients
- 1 yellow onion, diced, about 5¼ oz
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- ½ cup all-purpose flour
- 20 oz chicken broth, 1 carton
- 30 oz russet potatoes, baked, peeled and diced
- 1 cup milk
- 1 cup heavy cream
- ¼ cup white wine
- 1 cup sharp cheddar cheese, grated, and divided, plus 1 tbsp to serve
- 1 cup sour cream, plus 1 tbsp, to serve
- 1½ cups bacon, cooked, crumbled, and divided, plus 1 tbsp to serve
- salt and ground black pepper, to taste
- ½ tsp chives, or spring onions, to serve
Instructions
- In a soup pot, heat up oil & butter.
- Saute the onions in the oil & butter until translucent.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Deglaze with white wine & reduce briefly.
- Gradually pour in the chicken broth and cook while stirring constantly until thick and bubbling.
- Add in the diced potatoes, half of the bacon crumble, milk, and cream.
- Continue to cook for roughly 10 minutes until soup has reduced briefly.
- Add half of the cheese & sour cream. Simmer briefly until cheese has melted, then add remaining bacon & cheese. Simmer once again until remaining cheese has melted.
- Season to taste with salt & pepper. Adjust accordingly.
- Swirl sour cream on top of the soup. Garnish with chives or spring onions, bacon and cheese. Serve and enjoy!
Nutrition
- Sugar: 3g
- :
- Calcium: 430mg
- Calories: 618kcal
- Carbohydrates: 48g
- Cholesterol: 101mg
- Fat: 39g
- Fiber: 3g
- Iron: 3mg
- Potassium: 1065mg
- Protein: 20g
- Saturated Fat: 21g
- Sodium: 1067mg
- Vitamin A: 902IU
- Vitamin C: 17mg
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Commonly Asked Questions
What kind of potatoes should I use?
We suggest using russet potatoes, as these types of potatoes are more starchy and help to thicken the soup. You may also use any sort of waxy potatoes if you would like some firm bits and pieces of them as they often hold their shape well. They do have lower starch content, so keep that in mind when it comes to thickening your soup.
How can I thicken my soup?
Usually, your russet potatoes will do the trick for your baked potato soup. But if you want to make it thicker, adding some thickening agents like flour or cornstarch will do the trick. You can start off with just a tablespoon of these, and adjust as you go to get the desired thickness.
Conclusion
Make the cold nights better with this flavorsome loaded baked potato soup! Creamy, thick, and hearty - it is far from your usual soup dish. Serve it hot with bacon, cheddar cheese, and chives for garnish or pair it with your favorite type of bread.Have your own special recipe to share? Submit Your Recipe Today!
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