Easy Baked Potato Soup Recipe

I recently whipped up a bowl of Loaded Cheddar Potato Soup using fresh russet potatoes, crispy bacon, and a melty mix of cheddar cheese, cream, and sour cream. The savory bacon combined with the richness of tender onions and garlic has created an irresistible dish that I can’t wait to share with you.

I was looking for something different for dinner and ended up whipping up this easy baked potato soup that totally blew me away. I started by simmering 4 large russet potatoes, peeled and cubed, with some diced onion and 3 garlic cloves minced in 2 tbsp butter.

I then tossed in 4 cups chicken broth to create a rich base and let it simmer until the potatoes were soft. Meanwhile, I crisped up 4 slices of chopped bacon in a pan and set them aside, ready to be mixed in later along with 1 1/2 cups shredded cheddar cheese for that loaded cheddar potato soup feel.

I stirred in 1 cup heavy cream, 1 cup milk and 1/2 cup sour cream to achieve that baked potato chowder texture that’s so hard to beat. I finished it off with salt, black pepper and a sprinkle of green onions.

This is definitely one of the most satisfying soup recipes my family and I have tried yet.

Why I Like this Recipe

I love this recipe because it feels so hearty and creamy, and the chunky potatoes mixed with the melted cheddar totally hit the spot every time. I also really dig the crispy bacon crumbled in, coz it adds a smoky, savory crunch that makes every spoonful exciting. Another thing I like is how easy it is to make – the process of mashing some of the potatoes right in the soup not only thickens it up really nicely but also makes it feel home-cooked and special. Finally, this soup just feels comforting and cozy, perfect for when I need a warm meal on a chilly day.

Ingredients

• Russet potatoes provide fibre, carbohydrates, and satisfy hunger with a smooth texture.

  They are versatile.

• Bacon infuses smoky flavor and rich protein.

  It provides a salty, savory punch.

• Onions add subtle sweetness and depth.

  They create a base flavour combination.

• Heavy cream lends velvety richness and a touch of sweetness to this soup.
• Cheddar cheese delivers tangy melt and extra calcium with each bite.
• Garlic boosts aroma and offers mild spiciness; a healthful natural antibiotic.

Ingredient Quantities

• 4 large russet potatoes, peeled and cubed
• 4 slices bacon, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 tbsp butter
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup milk
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• Salt and black pepper to taste
• Optional: chopped green onions for garnish

How to Make this

1. In a large pot, fry the chopped bacon over medium heat until its nice and crispy then remove the bacon and set it aside.

2. Using the bacon fat that remains in the pot, add the diced onion and minced garlic along with the butter. Cook them until they are soft and a bit golden.

3. Toss in the cubed potatoes and stir so they get coated with the onion mixture.

4. Pour in the chicken broth, increase the heat and bring it to a boil, then lower the heat and let it simmer for about 15-20 minutes until the potatoes are tender.

5. Scoop out about half of the potatoes and mash them before adding them back. This will help thicken up your soup.

6. Now mix in the heavy cream, milk, and sour cream. Add salt and black pepper and stir well.

7. Let the soup come back to a gentle simmer then add in the shredded cheddar cheese so it melts into the soup.

8. Stir about half of the cooked bacon into the soup.

9. Give the soup a taste and adjust the seasoning if needed.

10. Ladle the hot soup into bowls and top each serving with the rest of the bacon and some chopped green onions if you like. Enjoy your loaded baked potato soup!

Equipment Needed

1. A large pot – used for frying the bacon and simmering the soup
2. A cutting board – for chopping the bacon, onion, potatoes, and garlic
3. A chef’s knife – to dice the ingredients efficiently
4. Measuring cups and spoons – for accurately adding butter, broth, cream, milk, and sour cream
5. A slotted spoon – to remove the bacon from the pot without taking too much fat
6. A potato masher – for scooping out and mashing half of the potatoes
7. A ladle – to serve the soup from pot into bowls
8. Soup bowls – for serving your loaded baked potato soup

FAQ

Easy Baked Potato Soup Recipe Substitutions and Variations

• If you dont have russet potatoes, try using Yukon Gold potatoes. They turn out creamy and rich as well.
• You can swap the bacon with turkey bacon if you want a leaner version that still brings a bit of smokiness.
• If butter is low, use margarine or a light drizzle of olive oil to keep the flavor and texture similar.
• Instead of heavy cream, coconut cream works pretty good for a dairy free twist, but it gives a slight coconut taste.
• If you’re not a huge fan of cheddar, you might mix it with mozzarella or Monterey Jack for a different cheesy vibe.

Pro Tips

1) When you cook the bacon, make sure you fry it until it’s really crispy, then let it drain on some paper towels so your soup doesnt get too greasy.
2) Don’t overcook the garlic and onion. Let them get a nice golden color but keep an eye on them so they dont burn and make the soup bitter.
3) Try mashing some of the potatoes before mixing them back in the soup. This trick helps thicken the soup while giving it a creamy texture that blends all the flavors.
4) Add the cheese in slowly and stir it well on low heat so it melts smoothly instead of forming clumps.