Why You’ll Love This Recipe
This recipe is a crowd-pleaser for several reasons:
- Rich and Creamy Texture: The combination of milk and melted cheddar cheese creates a luscious, velvety base.
- Flavorful Additions: Ingredients like garlic powder, dried basil, and a dash of hot sauce add depth and a subtle kick.
- Easy Preparation: With simple steps and readily available ingredients, this soup is straightforward to prepare.
- Customizable Toppings: Garnish with extra cheese, diced bacon, or even a dollop of sour cream to suit your taste.
Ingredients
- 4 large potatoes, diced
- Water (enough to cover 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 (plus more for garnish)
- 6 slices turkey bacon, fried
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Potatoes: In a 4-quart saucepan over medium-high heat, add diced potatoes and cover with water (about 3-4 cups). Cook until potatoes are fully tender.
- Add Base Ingredients: To the cooked potatoes, add milk, chicken bouillon cubes, diced onions, dried parsley, garlic powder, dried basil, salt, pepper, hot sauce, and one slice of the fried bacon. Mix well to combine.
- Thicken the Soup: Quickly add flour to the mixture, stirring continuously until no lumps remain and the soup begins to thicken. Reduce heat to low, cover, and let it simmer for 10 minutes, stirring occasionally.
- Incorporate Cheese: Add 1 cup of shredded cheddar cheese to the soup, stirring until fully melted and integrated into the soup.
- Prepare Garnish: Dice the remaining bacon slices.
- Serve: Ladle the soup into serving bowls and garnish with additional shredded cheddar cheese and diced bacon.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Vegetarian Option: Replace chicken bouillon cubes with vegetable broth and omit the bacon, or use a plant-based bacon alternative.
- Spicy Kick: Increase the amount of hot sauce or add a pinch of cayenne pepper for extra heat.
- Loaded Toppings: Top with sour cream, chopped green onions, or chives for added flavor and texture.
Storage/Reheating
- Storage: Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling to prevent the dairy from separating.
FAQs
1. Can I use a different type of potato?
Yes, russet or Yukon gold potatoes work well in this recipe due to their starchy content, which helps thicken the soup.
2. Is it possible to make this soup gluten-free?
To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
3. Can I prepare this soup in advance?
Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently before serving.
4. How can I make the soup thicker?
For a thicker consistency, you can mash some of the potatoes in the soup or add a slurry of cornstarch and water.
5. Can I freeze leftover soup?
It’s not recommended to freeze this soup, as the dairy components may separate upon thawing, affecting the texture.
6. What can I use instead of turkey bacon?
You can substitute turkey bacon with regular pork bacon or a vegetarian bacon alternative, depending on your preference.
7. Is there a dairy-free version of this soup?
To make a dairy-free version, use plant-based milk and cheese alternatives, and ensure the hot sauce and other ingredients are dairy-free.
8. Can I add other vegetables to the soup?
Yes, adding vegetables like broccoli or corn can enhance the flavor and nutritional value of the soup.
9. How do I prevent the milk from curdling in the soup?
To prevent curdling, avoid boiling the soup after adding the milk. Keep the heat at a gentle simmer.
Baked Potato Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Loaded Baked Potato Soup is a creamy and hearty dish packed with the comforting flavors of tender potatoes, crispy bacon, and melty cheddar cheese. Perfect for chilly days, this crowd-pleaser is easy to make and fully customizable with your favorite toppings.
Ingredients
- 4 large potatoes, diced
- Water (enough to cover 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 (plus more for garnish)
- 6 slices turkey bacon, fried
Instructions
- Cook the Potatoes:
- In a 4-quart saucepan, add diced potatoes and enough water to cover them (about 3-4 cups).
- Cook over medium-high heat until potatoes are tender.
- Add Base Ingredients:
- To the cooked potatoes, add milk, chicken bouillon cubes, diced onions, parsley, garlic powder, dried basil, salt, pepper, hot sauce, and one slice of crumbled fried bacon.
- Stir until combined.
- Thicken the Soup:
- Add flour, stirring constantly to prevent lumps.
- Once thickened, reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally.
- Incorporate Cheese:
- Stir in 1 cup of shredded cheddar cheese until melted and fully integrated into the soup.
- Prepare Garnish:
- Dice the remaining bacon slices for garnish.
- Serve:
- Ladle soup into bowls and garnish with extra cheddar cheese and diced bacon.
Notes
- Vegetarian Adaptation: Use vegetable broth instead of chicken bouillon cubes and a plant-based bacon alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat, stirring frequently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
