Warm up your kitchen and tantalize your taste buds with a bowl of Loaded Baked Potato Soup with Crispy Bacon! This creamy, comforting soup is the perfect blend of rich flavors and hearty ingredients, making it an irresistible choice for any meal. Imagine indulging in a velvety soup packed with tender potatoes, crispy bacon, and gooey cheddar cheese, all topped with a dollop of sour cream and fresh green onions. Whether you're looking for a cozy weeknight dinner or a crowd-pleasing dish for your next gathering, this recipe will have everyone coming back for seconds. Ready to dive into this deliciously satisfying soup? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes, baked and cubed
- 6 slices bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 1 cup sour cream
- 4 cups chicken broth
- 1/2 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 400°F (200°C). Wash the russet potatoes thoroughly under running water to remove any dirt. Prick the potatoes several times with a fork to allow steam to escape during baking.
- Place the potatoes directly on the oven rack or on a baking sheet lined with aluminum foil. Bake for about 45-60 minutes, or until the potatoes are tender when pierced with a fork. Once done, remove them from the oven and let them cool slightly.
- While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. This should take about 8-10 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces and set aside.
- After the potatoes have cooled enough to handle, cut them in half lengthwise and scoop out the insides into a large mixing bowl, leaving a thin layer of potato on the skin. Discard the skins or save them for another use.
- In the same bowl with the potato insides, add the shredded cheddar cheese, sour cream, salt, and pepper. Mix until well combined. Set this mixture aside.
- In a large pot, heat the chicken broth over medium heat until it begins to simmer. Add the potato mixture to the pot, stirring well to combine. Use a potato masher or immersion blender to blend the soup to your desired consistency, whether you prefer it chunky or smooth.
- Continue to cook the soup for an additional 10-15 minutes, stirring occasionally, until it is heated through and the flavors have melded together.
- Once the soup is hot, taste and adjust the seasoning with more salt and pepper if necessary. Stir in half of the crumbled bacon and half of the chopped green onions into the soup, reserving the rest for garnish.
- Serve the Loaded Baked Potato Soup hot, garnished with the remaining crumbled bacon, shredded cheddar cheese, chopped green onions, and a dollop of sour cream if desired. Enjoy your delicious homemade soup!
Tips
- Perfectly Baked Potatoes: For the best texture, ensure your russet potatoes are fully baked. Prick them with a fork to allow steam to escape, which prevents them from bursting in the oven.
- Crispy Bacon: Cook the bacon slowly over medium heat to achieve that perfect crispy texture. You can also use thick-cut bacon for an extra crunch!
- Blend to Your Liking: If you prefer a chunkier soup, use a potato masher to blend only part of the potato mixture. For a smoother texture, an immersion blender works wonders.
- Season to Taste: Don’t forget to taste your soup before serving! Adjust the seasoning with salt and pepper to ensure it’s just right.
- Garnish Galore: Get creative with your toppings! Besides the classic bacon and green onions, consider adding a sprinkle of paprika, a drizzle of hot sauce, or even some crispy fried onions for extra flavor and crunch.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 22g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 75mg
