Loaded Baked Potato Soup is a rich, creamy delight, perfect for colder seasons or as a hearty dinner option. This soup starts with the comforting base of smooth, velvety potato puree, which embodies the essence of well-baked potatoes. The texture is luxuriously creamy, thick enough to coat a spoon but still delightfully pourable.
The flavor profile of this soup is deeply layered. It begins with a mellow potato taste, elevated by a blend of savory ingredients. Infused within are hints of sautéed onions and garlic, providing a subtle sweetness and aromatic depth. The soup is then enriched with a generous pour of cream, introducing a luscious richness that balances the earthiness of the potatoes.
What sets this soup apart is its “loaded” aspect. Scattered throughout are pieces of crispy, crumbled bacon, offering a delightful crunch and a smoky, salty contrast to the creamy base. Also nestled within are bites of sharp cheddar cheese, melting into the soup and adding a tangy, cheesy depth.
The soup is then finished with a dollop of sour cream, which introduces a slight tanginess, cutting through the richness. A sprinkle of fresh, vibrant green onions on top adds a pop of color and a fresh, crisp texture, contrasting beautifully with the smoothness of the soup. Finally, a light dusting of black pepper imparts a gentle warmth, rounding out the flavors.
This Loaded Baked Potato Soup is more than just a dish; it’s a comforting experience, a blend of textures and flavors that come together in a harmonious, indulgent bowl of warmth. It’s like enjoying the best parts of a loaded baked potato, but in a more sophisticated, spoonable form.
Ingredients:
4 large potatoes diced water enough to cover top of potatoes
1 cup diced onions
2 cups milk
3 chicken bouillon cubes
2 tablespoons flour
2 tablespoons dried parsley
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon hot sauce
1 cup shredded cheddar cheese more to garnish
Preparation:
In a 4-quart saucepan on medium-high heat add potatoes, cover with water (about 3-4 cups) and allow to fully cook. Add milk, chicken cubes, onions, parsley, garlic basil, salt, pepper, hour sauce and 1 piece of bacon. Mix well.
Quickly add flour mixing until no lumps appear and mixture thickens. Reduce heat to low cover and allow to cook for 10 minutes occasionally stirring. Add cheese, mix until melted. Dice remaining bacon for soup garnish. Add soup to serving bowls and garnish tops with cheese.
Enjoy !