This Loaded Baked Potato Soup encapsulates the essence of comfort food. Ready in a fraction of the time it takes to bake a traditional potato, this soup offers all the classic flavors with an unbeatable creamy texture. It’s the perfect dish for chilly days and invites personalization with an array of toppings.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6
Why You’ll Love This Recipe
- Rich and creamy texture that satisfies like a traditional baked potato.
- Customizable with your favorite toppings for added flavor variety.
- Quick to make in under an hour, perfect for weeknight meals.
- Minimal ingredients required, using pantry staples to deliver mouthwatering flavor.
Ingredients
- 7 slices bacon (diced): Adds a smoky, savory depth to the soup. Can substitute with turkey bacon for a lighter version, but adjust cooking time as needed.
- 1 medium onion (diced): Provides a sweet, aromatic base with the celery for the soup.
- 2 stalks celery (diced): Offers a subtle crunch and enhances the flavor profile.
- 1 tsp kosher salt: Seasoning base that enhances the taste of the other ingredients.
- 4 cloves garlic (minced): Infuses the soup with robust, aromatic flavors.
- ¼ cup all-purpose flour: Thickens the soup to give it a creamy consistency. Can replace with cornstarch for a gluten-free version.
- 3 cups chicken stock: Forms the liquid base, providing depth and savory richness.
- 2 ½ lb potatoes (peeled and diced): The star ingredient; choose Yukon Gold or Russets for best texture.
- 2 sprigs fresh thyme: Adds herbal notes; substitute with ½ tsp dried thyme if fresh is unavailable.
- 1 cup heavy cream: Creates a velvety finish. For a lighter option, use half-and-half.
- 1 cup shredded cheddar cheese: Melts into the soup for cheesy depth and flavor.
- ¾ tsp freshly ground black pepper: Balances the flavors with subtle heat.
How to Make It
Step 1: Crisp the Bacon
Add the diced bacon to a cold 8-quart stockpot. This method gradually renders the fat, ensuring the bacon becomes browned and crisp. Cook on medium heat for 8-10 minutes, then transfer the bacon to a paper towel-lined plate. This step not only gives you crispy bacon but also leaves you with flavorful bacon fat for sautéing the vegetables.
Step 2: Sauté the Vegetables
Heat the reserved 3 tablespoons of bacon fat in the pot. Add diced onion, celery, and kosher salt. Sauté over medium until onions are soft and translucent, about 4-6 minutes. Introduce minced garlic to the mix, cooking for an additional minute until fragrant. Stir in the flour, cooking briefly to remove the raw taste, before gradually whisking in chicken stock to ensure a smooth base without lumps.
Step 3: Simmer with Potatoes
Add the diced potatoes and thyme, then bring the soup to a boil. Lower to a simmer and cover, cooking for 20-25 minutes until the potatoes are fork-tender. This gentle cooking ensures the potatoes absorb flavor without breaking down.
Step 4: Blend for Creaminess
Carefully remove about half the potatoes with some stock, blending until smooth using an immersion or a canister blender. Return the puree to the pot for a creamy texture alongside the remaining potato chunks, offering the perfect balance of smooth and chunky.
Step 5: Final Touches
Stir in the heavy cream, cheddar cheese, black pepper, and cooked bacon. Heat through until the cheese is melted and the soup is warm, about 4-6 minutes. This final step ensures a seamless melding of flavors to create that classic baked potato taste.
Recipe FAQs
What type of potatoes should I use?
Yukon Gold or Russet potatoes work best for this recipe. They hold up well during cooking while providing the desired creamy texture.
Can I make this soup ahead of time?
Yes, this soup can be made a day in advance. Store it in the refrigerator and reheat gently, stirring occasionally. You may need to add a splash of broth or milk to adjust consistency when reheating.
How can I make this soup lighter?
For a lighter version, use turkey bacon and replace the heavy cream with half-and-half. You can also reduce the amount of cheddar cheese or select a lower-fat cheese option.
