Introduction to Loaded Baked Potato Soup
What is Loaded Baked Potato Soup?
Loaded baked potato soup is a creamy and comforting dish that blends the hearty goodness of baked potatoes with rich flavors and delightful toppings. Imagine a bowl of creamy goodness filled with tender potato chunks, savory turkey bacon, and a dollop of sour cream, garnished with chives and sharp cheddar cheese. This soup encapsulates all the flavors of a loaded baked potato but with the added warmth that only a soup can provide. Perfect for chilly evenings, this soup can be a meal on its own or paired with some crusty bread for an extra treat.
Why is it a perfect choice for young professionals?
As a busy young professional, coming home to a nutritious and satisfying meal can sometimes feel like a challenge. That’s where loaded baked potato soup shines. It takes just 35 minutes from prep to plate, making it an excellent weeknight dinner option. Additionally, it’s customizable; whether you prefer turkey bacon or chicken ham, you can easily tailor it to your taste preferences. Plus, this recipe yields enough servings to share or for meal prep, allowing you to enjoy delicious leftovers throughout the week.
For more easy and delicious recipes, check out Serious Eats.
Ingredients for Loaded Baked Potato Soup
Creating a comforting bowl of loaded baked potato soup is simple when you have the right ingredients. Here’s what you’ll need!
List of Essential Ingredients
- Turkey Bacon: 12 slices, diced for a savory bite.
- Yellow Onion: 1 medium, diced to add depth of flavor.
- Garlic: 3 cloves, minced for that aromatic touch.
- Russet Potatoes: 2 ½ pounds, about 5 large potatoes, the star of the show!
- Whole Milk: 4 ½ cups, to make the soup creamy and rich.
- Kosher Salt: 1 tablespoon, adjusting to taste.
- Black Pepper: Freshly ground, for a hint of spice.
- Sour Cream: 1 cup, plus more for serving.
Alternatives for Dietary Needs
If you're looking for dairy-free or healthier options, consider using:
- Plant-Based Milk: Almond or coconut milk can replace whole milk.
- Greek Yogurt: A great substitute for sour cream with added protein.
- Turkey Bacon Substitutes: Opt for veggie bacon if you're keeping things plant-based.
- Gluten-Free Options: Ensure any additives or toppings, like chips, are gluten-free.
Whether you stick to the classic or experiment with alternatives, this soup remains a beloved option for cozy dinners. For more inspirations, check out Serious Eats or explore other creative loaded baked potato soup variations. Enjoy your cooking!
Preparing Loaded Baked Potato Soup
When it comes to comfort food, nothing warms the soul quite like a hearty bowl of loaded baked potato soup. With its creamy texture and comforting flavors, this dish is perfect for chilly nights or a cozy gathering with friends. Let’s dive into the preparation process, so you can whip up this delightful soup in no time!
Cook the potatoes
To start, you’ll want to choose some good-quality russet potatoes. Prick the skin of each potato with a fork or a paring knife to allow steam to escape during cooking. Then, place them on a microwave-safe plate and microwave on high power, flipping them halfway through. It typically takes about 12 to 14 minutes until they are fork-tender. If they are not easily pierced, continue microwaving in 30-second increments. Once cooked, let them cool slightly, peel off the skin, and pass the potatoes through a ricer into a medium bowl for that silky-smooth texture you're after.
Prepare the turkey bacon and sauté vegetables
While the potatoes are cooking, it’s time to make your soup aromatic and flavorful! Grab your turkey bacon and cook it in a large pot over medium heat. Keep stirring until the bacon is crispy and the fat has rendered out, which should take about 12 minutes. After the turkey bacon is crisp, use a slotted spoon to transfer it to a paper towel-lined plate.
Now, in the same pot, add diced yellow onions and minced garlic to the remaining bacon fat. Sauté them over medium heat for about 8 to 10 minutes until they are soft and translucent but haven’t browned. This step is crucial for building layers of flavor in your loaded baked potato soup.
Combine milk, potatoes, and purée the mixture
Once your onions and garlic are perfectly cooked, it’s time to integrate the creaminess! Pour in the whole milk and season the mixture with kosher salt and freshly ground black pepper. Bring this delightful concoction to a gentle boil, then reduce to a simmer for about 10 minutes. To ensure that the flavors meld beautifully, don’t skip this step!
Now, using an immersion blender, purée the mixture until you achieve a smooth consistency. Add in your riced potatoes and stir in a cup of sour cream to enhance the creaminess of your soup.
Mix in sour cream and season
Give your soup a taste and adjust the seasoning as needed with additional salt and pepper. This is your chance to make it truly yours, so don’t hesitate to experiment a little!
Serve and garnish
Now comes the best part—serving! Ladle your loaded baked potato soup into bowls and garnishing with optional toppings like more sour cream, finely grated cheddar cheese, crumbled turkey bacon, and fresh chives. For a delightful crunch, sprinkle some salt and vinegar potato chips on top.
With each spoonful, you’ll be sure to savor the comforting blend of flavors that this soup delivers. Whether it’s a weeknight dinner or a weekend gathering, this loaded baked potato soup is bound to impress!
Variations on Loaded Baked Potato Soup
Fully Loaded Vegan Version
For a hearty, fully loaded vegan take on loaded baked potato soup, simply swap out the dairy and meat-based ingredients. Use plant-based milk, such as oat or almond, and replace sour cream with coconut yogurt for creaminess. For added flavor, toss in sautéed mushrooms and use crispy chickpeas instead of turkey bacon. It’s a scrumptious, guilt-free option that everyone can enjoy! Check out more on Fully Loaded Vegan Baked Potato Soup for detailed ideas.
Cheesy Loaded Potato Soup
If you’re a cheese lover, then a cheesy loaded baked potato soup variation is a must-try. After blending your base, incorporate a generous amount of shredded extra-sharp cheddar for that gooey goodness. For an extra kick, add jalapeños or a dash of hot sauce. This rich twist is perfect for warming up on a chilly evening, making your bowl of soup even more indulgent! Pair it with a slice of crusty bread for a complete meal.
Cooking Notes for Loaded Baked Potato Soup
Tips for Making the Soup Creamy
For a luxuriously creamy loaded baked potato soup, consider using a mix of whole milk and heavy cream. This adds richness, while the sour cream contributes tanginess and thickness. Blend the onion-garlic mixture until perfectly smooth to avoid any lumps. If you want an even silkier texture, pass your soup through a fine-mesh strainer before serving.
Storage Notes and Reheating
This delicious loaded baked potato soup can be stored in an airtight container in the refrigerator for up to three days. If you’d like to save it for later, freeze it for up to a month. To reheat, simply warm on the stovetop over low heat, stirring occasionally, until heated through. Adding a splash of milk can help restore the creaminess as it reheats.
For more tips on soup storage, you can check out this article.
Serving suggestions for Loaded Baked Potato Soup
Ideal pairings for the soup
When serving your loaded baked potato soup, consider pairing it with a classic side salad or warm, crusty bread to balance the creaminess. A light vinaigrette works well to cut through the richness of the soup. If you're in the mood for something heartier, serve it with grilled chicken or turkey bacon for added flavor.
Presentation tips for a cozy meal
Presentation can elevate any dish. Serve your loaded baked potato soup in rustic bowls and top each serving with a dollop of sour cream, a sprinkle of chives, and a handful of extra-sharp cheddar. For that perfect finishing touch, add a few crispy turkey bacon bits on top. Lastly, place some salt and vinegar potato chips on the side for a delightful crunch!
For more serving ideas, check out The Kitchn or Food Network for inspiration.
Time Breakdown for Loaded Baked Potato Soup
Preparation Time
Getting ready for this delicious loaded baked potato soup takes only about 5 minutes. You'll want to gather your ingredients and have your tools at the ready to make the process smooth.
Cooking Time
The magic happens in the kitchen! It takes approximately 30 minutes to cook this hearty soup. That’s enough time to let the flavors meld beautifully while you enjoy the tantalizing aroma wafting through your home.
Total Time
In just 35 minutes, you can serve up a comforting bowl of loaded baked potato soup that feels like a warm hug on a chilly day. Perfect for busy weeknights, this recipe is quick without sacrificing flavor!
Want to dive into more quick recipes? Check out Serious Eats for inspiration!
Nutritional Facts for Loaded Baked Potato Soup
Understanding the nutritional content of your favorite dishes can help you make informed choices. Let's delve into the nutritional aspects of this comforting loaded baked potato soup.
Calories
A serving of this creamy, indulgent loaded baked potato soup contains approximately 350 calories. This makes it a satisfying, hearty dish without being overly heavy.
Protein
You'll find about 10 grams of protein per serving in this delightful soup. Thanks to ingredients like Turkey Bacon and sour cream, it helps keep you feeling full and energized throughout your busy day.
Sodium
Keep in mind that this recipe contains around 800 milligrams of sodium per serving. If you're watching your sodium intake, consider adjusting the amount of added salt or using low-sodium Turkey Bacon for a healthier twist.
For more health tips and nutritional insights, check out credible sources like Nutrition.gov or The American Heart Association. Remember, moderation is key, and this loaded baked potato soup can easily fit into a balanced diet!
FAQs about Loaded Baked Potato Soup
Can I make this soup ahead of time?
Absolutely! Loaded baked potato soup is perfect for meal prep. You can make it in advance and store it in an airtight container in the fridge for up to three days. If you want to keep it longer, feel free to freeze it for up to a month. Just make sure to let it cool completely before storing. To reheat, simply warm it up on the stove over low heat, adding a splash of milk if needed to restore the creamy consistency.
How do I make it lower in calories?
If you’re looking to lighten up this delicious soup, consider swapping whole milk for low-fat or almond milk. You can also use Greek yogurt instead of sour cream. Additionally, reducing the amount of turkey bacon you use or opting for a leaner variety can significantly cut down on calories, without sacrificing flavor.
What can I add for extra flavor?
For an extra flavor boost in your loaded baked potato soup, try adding ingredients like smoked paprika or fresh herbs like thyme or rosemary. You can also stir in some sharp cheddar cheese or even a splash of hot sauce for a little kick. Don’t forget to top it off with additional chives and even crushed potato chips for texture! Want more ideas? Check out these seasoning tips.
Conclusion on Loaded Baked Potato Soup
In summary, loaded baked potato soup is the perfect cozy dish to warm your heart and meet your taste buds. Its creamy texture and rich flavors, enhanced with toppings, make it a comforting meal any day of the week. Enjoy this delightful soup as a cozy dinner or a satisfying lunch option!
Loaded Baked Potato Soup
Equipment
- microwave
- ricer
- 6-quart pot
- Immersion blender
Ingredients
Main Ingredients
- 12 slices bacon diced
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2.5 pounds russet potatoes
- 4.5 cups whole milk
- 1 tablespoon kosher salt for table salt, use half as much by volume
- freshly ground black pepper
- 1 cup sour cream plus more for serving
To Serve (Optional)
- ¼ cup chives
- ½ cup extra-sharp cheddar finely grated
- ½ cup salt and vinegar potato chips
- bacon see above
Instructions
Preparation Steps
- Using a fork or paring knife, prick skin of potatoes all over. Working in batches if needed, place potatoes on microwave-safe plate and microwave on high power, flipping halfway through, until potatoes can be easily pierced with a paring knife, 12 to 14 minutes. Let potatoes sit until cool enough to handle. Peel the potatoes and pass through a ricer into a medium bowl; set aside.
- While potatoes cook: In a 6-quart pot, cook bacon over medium heat, stirring constantly, until bacon is crisp and fat is rendered, about 12 minutes. Using a slotted spoon, transfer bacon to a paper-towel lined plate to drain. Pour off all but 3 tablespoons bacon fat from pot.
- Add onion and garlic to remaining bacon fat in pot and sauté over medium heat until very soft but not browned, 8 to 10 minutes. Add milk, season with salt and pepper to taste. Bring to a boil over high heat, reduce to a gentle simmer and cook until flavors meld, about 10 minutes.
- Using an immersion blender, purée onion, garlic, and milk until smooth. Add riced potatoes and sour cream, stirring to combine, until soup is warmed through. Season to taste with salt and pepper, and serve. Garnish with sour cream, chives, cheddar, and potato chips, if desired.
Leave a Reply