Introduction
Loaded Baked Potato Soup is a comforting and hearty dish that is perfect for those chilly winter nights. This soup is packed with all the flavors of a loaded baked potato, including crispy bacon, creamy cheese, and tangy sour cream. It’s a family favorite that always brings warmth and comfort to our table.
Discovering the Recipe
I first discovered this amazing recipe during a visit to my grandmother’s house. She had just made a big batch of Loaded Baked Potato Soup and the aroma wafting through her cozy kitchen was irresistible. I couldn’t help but ask her for the recipe, and she was more than happy to share her secret with me.
As I watched her prepare the soup, I realized that this was a recipe that had been passed down through generations. It was a cherished family tradition, and I felt honored to be let in on the secret. My grandmother told me stories of how she used to make this soup for my mother and her siblings when they were little, and how it always brought smiles to their faces.
Instructions
To make this delicious Loaded Baked Potato Soup, you’ll need the following ingredients:
– 6 large russet potatoes
– 6 slices of bacon, cooked and crumbled
– 1 onion, diced
– 4 cloves of garlic, minced
– 4 cups of chicken broth
– 2 cups of milk
– 1 cup of shredded cheddar cheese
– 1/2 cup of sour cream
– Salt and pepper to taste
Start by washing and scrubbing the potatoes. Prick them with a fork and place them on a baking sheet. Bake at 400°F for about an hour, or until they are tender when pierced with a fork.
While the potatoes are baking, cook the bacon in a large pot until crispy. Remove the bacon from the pot and set it aside to cool. In the same pot, sauté the diced onion and minced garlic until they are soft and fragrant.
Add the chicken broth to the pot and bring it to a boil. Reduce the heat and simmer for about 10 minutes. Once the potatoes are done baking, remove them from the oven and let them cool slightly. Peel the potatoes and cut them into small cubes.
Add the cubed potatoes to the pot and simmer for another 10 minutes. Use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for added texture. Stir in the milk, shredded cheddar cheese, and sour cream until everything is well combined and the cheese is melted.
Season with salt and pepper to taste. Ladle the soup into bowls and top with the crumbled bacon. Serve hot and enjoy!
Variations
If you’re looking for a lighter version of this soup, you can easily make a keto-friendly version. Simply substitute the russet potatoes with cauliflower florets and reduce the amount of milk and cheese. The result is a creamy and satisfying soup that is low in carbs but still full of flavor.
Another variation you can try is adding some extra toppings to your loaded baked potato soup. Some popular options include sliced green onions, chopped chives, or even a dollop of guacamole. Get creative and make it your own!
FAQ
Q: Can I make this soup ahead of time?
A: Absolutely! This soup reheats beautifully, so you can make a big batch and enjoy it throughout the week. Simply store it in an airtight container in the refrigerator and reheat it on the stovetop or in the microwave when you’re ready to eat.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 3 months. Just make sure to let it cool completely before transferring it to freezer-safe containers. Thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave before serving.
Conclusion
Loaded Baked Potato Soup is a classic comfort food that never fails to satisfy. Whether you’re enjoying it on a cold winter night or serving it at a family gathering, this soup is sure to be a hit. The combination of creamy potatoes, crispy bacon, and melted cheese is simply irresistible. So why not give this recipe a try and experience the warmth and comfort of loaded baked potato soup for yourself?
