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
