Nothing beats the creamy, cheesy goodness of a loaded baked potato. But what if you could have all that flavor in a warm, comforting soup? Well, friends, that’s exactly what I’ve got for you today! This Loaded Baked Potato Soup is the perfect dish for a chilly evening, a lazy weekend lunch, or anytime you need a big hug in a bowl. And the best part? It’s surprisingly easy to make!
This recipe is a celebration of all things comforting. We’re talking tender potatoes, crispy bacon, a rich and creamy broth, and of course, a generous helping of cheese. Plus, a touch of cayenne adds a little zing to keep things interesting. Let’s dive in!
What Potatoes are Best for Potato Soup?
For this recipe, I highly recommend using Yukon Gold potatoes. They have a naturally creamy texture and a slightly buttery flavor that works perfectly in this soup. Plus, they hold their shape well when cooked, so you won’t end up with mushy potatoes. However, if you’re in a pinch, russet potatoes will also work.
Tips for Extra Crispy Bacon:
Crispy bacon is a MUST for any loaded baked potato creation. Here’s my secret: I cook my bacon in the same pot that I will make my soup in. Over medium-high heat cook you bacon slices for 6-8 minutes on each side. Once at desired crispiness, remove from heat. Once cooled, crumble it up and you’re good to go.
Can I Make this Soup Ahead of Time?
Absolutely! This soup is actually even better the next day. Just store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, simply warm it up on the stovetop over medium heat, stirring occasionally. You might need to add a splash of milk or broth to loosen it up if it’s thickened too much.
Wine Pairings for Loaded Baked Potato Soup:
With all that cheesy, creamy goodness, you need a wine that can stand up to the richness. I recommend a crisp, dry white wine like Chardonnay or Sauvignon Blanc. The acidity of the wine will cut through the richness of the soup and cleanse your palate between bites. A slightly off-dry Riesling would also be a delicious choice, as the touch of sweetness would complement the savory flavors.
Tried this recipe? Leave your reviews in the comments below! Snapped a photo of your delicious creation? Share it with me on Instagram @ChewingwithChu! I can’t wait to see it!
Ingredients
- Spices & Seasonings
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the flour and cook for 1 minute, whisking constantly. Gradually whisk in the chicken broth, milk, and heavy cream, ensuring there are no lumps. Bring the mixture to a simmer, stirring frequently.
- Add the diced potatoes, salt, pepper, parsley, onion powder, garlic powder, paprika, and cayenne pepper. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender (or carefully transfer the soup in batches to a regular blender) to partially blend the soup until it reaches your desired consistency. I like to leave some chunks for texture.
- Stir in the Greek yogurt, cheddar cheese, and Colby Jack cheese until melted and smooth.
- Ladle the soup into bowls and top with the cooked bacon pieces and chopped chives or green onions (if using).
Notes
Kitchen Essentials: Pot or Dutch Oven Whisk Immersion Blender ( or Blender) Measuring cups:1/2 cup, 1 cup Measuring spoons:1/4 tsp., 1/2 tsp., 1 tsp. Cutting Board Knife Ladle Potato Peeler Garlic Press
