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Instructions
1. Cook the Bacon:
- Start by cooking the bacon in a large pot or Dutch oven over medium heat until crispy. Remove from the pan, crumble, and set aside. Leave a little bacon grease in the pot for extra flavor.
2. Sauté the Vegetables:
- Add the olive oil or butter to the pot. Once melted, sauté the onion for about 5 minutes until softened.
- Add the garlic and cook for another 30 seconds, until fragrant.
3. Cook the Potatoes:
- Add the diced potatoes to the pot, followed by the chicken broth. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Mash the Potatoes:
- Once the potatoes are cooked, use a potato masher to mash some of the potatoes directly in the pot. This will thicken the soup and give it that classic creamy texture. You can mash as much or as little as you like, depending on your desired texture.
5. Add the Cream and Seasoning:
- Stir in the heavy cream, milk, salt, pepper, and smoked paprika (if using). Allow the soup to simmer for another 5-7 minutes, until it’s heated through and well-combined.
6. Add the Cheese and Sour Cream:
- Stir in the shredded cheddar cheese and sour cream. Continue stirring until the cheese melts and the soup becomes wonderfully creamy.
7. Serve & Garnish:
- Ladle the soup into bowls and top with the crumbled bacon, extra cheddar cheese, and green onions.
- You can also add a dollop of extra sour cream if desired.
Serving Suggestions
- With Garlic Bread: Pair this soup with a warm slice of garlic bread or a crusty baguette to dip in the creamy broth.
- Side Salad: A simple side salad with a tangy vinaigrette will help balance the richness of the soup.
- With More Toppings: For an extra indulgent meal, try adding extra toppings like crispy croutons, a sprinkle of fresh parsley, or even a dash of hot sauce for some heat.
Tips for Success
🌟 Use Russet Potatoes: They have a starchy texture that helps thicken the soup and gives it that comforting, hearty consistency.
🌟 Make It Ahead: This soup can be made ahead and stored in the fridge for up to 3 days. It also freezes well, so you can prepare a big batch and enjoy it later.
🌟 Adjust the Thickness: If you prefer a thinner soup, just add more broth or milk. For a thicker soup, mash more of the potatoes or cook it longer to reduce the liquid.
🌟 Vary the Cheese: Experiment with different cheeses like Monterey Jack or Colby Jack for a different flavor profile, or add a handful of Parmesan for a rich, nutty kick.
Why This Recipe Works
Loaded Baked Potato Soup is a perfect blend of comfort and indulgence. The potatoes give it the creamy, hearty base you crave, while the cheese, bacon, and sour cream bring all the familiar baked potato flavors to the soup. It’s rich, creamy, and incredibly satisfying—one of those dishes that’s perfect for cozy nights at home or when you need to feed a crowd.
The best part? This soup is incredibly versatile. You can easily adjust it to your taste, adding more or less of your favorite toppings or experimenting with different cheeses and seasonings. It’s also a great way to use up leftover potatoes or vegetables you have on hand.
Final Thoughts
When it comes to comfort food, Loaded Baked Potato Soup is at the top of the list. This recipe offers all the flavors of a classic baked potato in the form of a warm, creamy soup, and it’s a dish you’ll return to again and again. Whether you’re looking to warm up on a chilly day or impress your friends with a delicious, homemade soup, this recipe is one you won’t want to lose!
So, keep this recipe in your back pocket—you’ll want to make it whenever you need a quick, satisfying meal that brings all the comfort of home. Enjoy every creamy, cheesy spoonful!
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