When I need comfort I make potato soup. It tastes rich and cozy and comes together fast. This creamy potato soup is my simple potato soup recipe. It works as a potato soup recipe stovetop. I stir until it turns silky and the kitchen smells warm. Friends ask for a chicken salad chick potato soup recipe. I grin. This bowl leans into a baked potato dip recipe mood. True soup that feels easy.
Table of Contents
- 1) Key Takeaways
- 2) Easy Loaded Baked Potato Soup Recipe
- 3) Ingredients for Loaded Baked Potato Soup
- 4) How to Make Loaded Baked Potato Soup
- 5) Tips for Making Loaded Baked Potato Soup
- 6) Making Loaded Baked Potato Soup Ahead of Time
- 7) Storing Leftover Potato Soup
- 8) Try these soup recipes next
- 9) Loaded Baked Potato Soup
- 10) Nutrition
1) Key Takeaways
Warm bowls win on cold nights. Our pot simmers. The kitchen smells like bacon and onions. Nancy from Nancy Cooks stirs. We eat and grin.
This recipe stays friendly. The method fits weeknight pace. The texture lands silky. The toppings add crunch and lift.
Make it your own. Swap broth. Use different cheese. Keep the spirit and keep the joy.
2) Easy Loaded Baked Potato Soup Recipe
I crave potato soup on gray afternoons. Potato soup steadies me and makes me slow down. Potato soup gives our table an easy win.
The steps stay short and clear. We cook bacon. We soften onion. We simmer diced potatoes in broth. We stir milk and cheese. The body turns creamy and smooth.
I learned this routine at home. Nancy writes it for you on Nancy Cooks. The flavor leans loaded baked style with crisp bits on top and a cool spoon of sour cream. The bowl tastes like a hug and reads as real soup for a quick night.
3) Ingredients for Loaded Baked Potato Soup
Russet potatoes I peel and cube medium spuds for even cooking and a soft center that blends well in a rustic potato soup.
Thick cut bacon I chop the strips and render them in the pot. The fat seasons every spoon and gives welcome crunch at the end.
Yellow onion A small diced onion turns sweet in the heat and sets a mellow base for the broth.
Garlic Two minced cloves wake the pot and nudge the flavor forward.
Chicken broth Four cups keep the simmer steady and carry the starch into a gentle body.
Whole milk Two cups add richness without heavy weight.
Half and half One cup rounds edges and helps the finish stay lush.
Unsalted butter A few tablespoons melt with flour to form a light base that supports the creamy potato soup texture.
All purpose flour The spoonfuls bind the broth and keep the spoon feel smooth.
Kosher salt and black pepper A teaspoon of each starts the seasoning. Taste and nudge as you go.
Sharp cheddar Fresh shreds melt fast and bring bold flavor to this loaded baked potato soup idea.
Sour cream and chives Cool cream and bright herbs finish the bowl and bring balance.
4) How to Make Loaded Baked Potato Soup
Step one cook bacon Place chopped bacon in a heavy pot over medium heat. Cook until crisp. Lift to a plate. Keep the drippings in the pot.
Step two soften aromatics Add diced onion to the pot. Stir until soft and glossy. Add minced garlic. Stir one minute.
Step three build base Melt butter in the pot. Sprinkle in flour. Whisk one minute to form a light paste.
Step four add liquid and potatoes Whisk in broth a splash at a time. Add cubed potatoes. Simmer until tender and fragrant.
Step five finish creamy Stir in milk and half and half. Mash a portion of the potatoes in the pot for body. Season with salt and pepper.
Step six add cheese and serve Stir in cheddar and half the bacon. Ladle into bowls. Top with bacon sour cream and chives. Enjoy the potato soup glow.
5) Tips for Making Loaded Baked Potato Soup
Pick potatoes with confidence. Russets give starch and fluff. Yukon Golds make a silkier spoon. Both land well in easy dinner plans and in comfort food seasons.
Grate cheese by hand. Bagged shreds carry starch that can fight the melt. Fresh shreds slide in and keep the spoon feel smooth for this potato soup plan.
Season in layers. Salt the pot after the simmer starts. Taste again after the cheese goes in. Tiny changes guide the balance and keep the soup bright.
6) Making Loaded Baked Potato Soup Ahead of Time
Batch cooking helps busy weeks. I make a pot on Sunday. Lunch packs itself the next days. The texture stays kind and the flavor deepens.
Hold back a little milk for reheating. Stir it in when you warm the pot. The body returns to silky and the spoon glides again.
Keep toppings separate. Bacon and chives wait in small jars. Spoon them on just before serving. The contrast pops and the creamy potato soup shines.
7) Storing Leftover Potato Soup
Cool the pot until steam fades. Move the soup to airtight containers. Mark the date. Fridge time reaches three days.
Reheat low and slow on the stove. Add sips of milk or broth if the texture tightens. Stir often so the bottom stays safe.
Freeze without toppings for longer storage. Thaw in the fridge overnight. Warm gently and finish with fresh cheese and chives.
8) Try these soup recipes next
9) Loaded Baked Potato Soup
Loaded Baked Potato Soup Cozy Potato Soup For Any Night
Ingredients
- 6 medium russet potatoes peeled and diced
- 6 strips thick cut bacon chopped
- 1 small yellow onion diced
- 2 cloves garlic minced
- 4 cups low sodium chicken broth
- 2 cups whole milk
- 1 cup half and half
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 cup shredded sharp cheddar cheese plus more for topping
- 1 tablespoon sour cream per serving for topping
- 2 tablespoons chopped chives for topping
Instructions
- Cook the bacon in a heavy pot over medium heat until crisp. Lift the bacon to a plate and keep the fat in the pot.
- Add the onion to the pot and cook until soft. Add the garlic and cook one minute.
- Melt the butter in the pot. Sprinkle in the flour and whisk for one minute to form a light roux.
- Whisk in the chicken broth a splash at a time. Add the potatoes. Bring to a gentle simmer and cook until the potatoes are tender.
- Stir in the milk and the half and half. Let the soup thicken to a creamy body. Season with the salt and the pepper.
- Mash some of the potatoes in the pot to add body. Leave plenty of chunks for good texture.
- Stir in the cheddar and half of the cooked bacon. Warm until the cheese melts.
- Ladle into bowls. Top with the rest of the bacon, extra cheddar, a spoon of sour cream, and chives. Serve hot.
10) Nutrition
One hearty serving brings comfort and balance. A bowl offers protein from dairy and bacon and steady carbs from potatoes. The fat lends fullness and helps the body feel satisfied after a long day.
For a lighter spin use Yukon Golds and lean bacon or skip bacon and add smoked paprika. Swap part of the milk with extra broth. The flavor stays bright and the spoon still meets a creamy finish.
Serve with a green salad and crisp apple slices. The mix keeps dinner lively and helps the rich notes feel light. Water with lemon or hot tea pairs well with this cozy potato soup.
Leave a Comment