Loaded baked potato soup 1-2lb bag frozen hash brown potatoes 1 can cream of chicken 1-8oz block of cream cheese 1-32oz container of chicken broth 1 package of ranch seasoning Must express something to keep getting my recipes

 

oaded Baked Potato Soup – Creamy, Delicious, and Comforting

There’s nothing quite as comforting on a chilly day as a warm bowl of loaded baked potato soup. This soup is a creamy, cheesy, and hearty dish that captures all the flavors of a baked potato with crispy toppings like bacon, chives, and extra cheese. Perfect for lunch, dinner, or even as a starter, this soup is incredibly versatile and can be made with simple ingredients you likely already have at home.

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Ingredients

This recipe makes about 6–8 servings of rich, creamy soup.

Potatoes

• 4–5 medium russet potatoes, peeled and diced (or leave skin on for a rustic texture)

• 2 tablespoons butter

• 1 tablespoon olive oil (optional, helps with flavor when sautéing)

Vegetables

• 1 medium onion, finely chopped

• 2–3 cloves garlic, minced

• 1–2 stalks celery, diced (optional, adds flavor and aroma)

• 1 medium carrot, grated or finely diced (optional, for slight sweetness)

Broth & Dairy

• 4 cups chicken or vegetable broth (low-sodium recommended)

• 1 cup half-and-half (or heavy cream for richer soup)

• 1 cup whole milk (or adjust to your preferred creaminess)

Cheese & Toppings

• 1 ½ cups cheddar cheese, shredded

• ¼ cup Parmesan cheese, grated (optional, adds depth)

• 6 slices bacon, cooked and crumbled

• ¼ cup green onions or chives, chopped

• Sour cream (optional, for garnish)

Seasonings

• Salt and pepper, to taste

• ½ teaspoon smoked paprika (optional, adds mild smokiness)

• ¼ teaspoon garlic powder (optional, enhances flavor)

• ½ teaspoon dried thyme (optional, adds herbal note)

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Step 1: Preparing the Potatoes

1. Wash, peel, and dice the potatoes into roughly 1-inch cubes. Leaving the skin on adds texture and nutrients.

2. To reduce cooking time, you can also parboil the potatoes for 5–7 minutes before adding them to the soup.

3. Set aside in a bowl of water until ready to cook to prevent browning.

Tip: Russet potatoes are ideal for soups because they break down slightly during cooking, making the soup creamy without mashing.

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Step 2: Cooking the Bacon

1. Heat a large soup pot over medium heat.

2. Add bacon slices and cook until crispy.

3. Remove the bacon and place on a paper towel-lined plate. Crumble once cooled.

4. Reserve 1–2 tablespoons of bacon fat in the pan for added flavor.

Pro Tip: Using bacon fat instead of oil adds smoky richness to the soup.

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Step 3: Sautéing the Aromatics

1. In the same pot with the reserved bacon fat, add butter and olive oil (if needed).

2. Sauté the onions and celery over medium heat until soft and translucent, about 5–6 minutes.

3. Add the garlic and cook for 30 seconds until fragrant.

Optional: Add carrot here if you want slight sweetness and extra nutrition.

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Step 4: Cooking the Potatoes in Broth

1. Add the diced potatoes to the pot with the sautéed aromatics.

2. Pour in chicken or vegetable broth, making sure the potatoes are just covered.

3. Bring the soup to a gentle boil, then reduce heat to a simmer.

4. Add salt, pepper, smoked paprika, garlic powder, and thyme.

5. Simmer for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.

Tip: Avoid overcooking, as the potatoes will continue to soften and thicken the soup.

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Step 5: Making the Soup Creamy

There are two main ways to make the soup creamy: blending fully or partially.

Method 1: Fully Blended (Smooth Soup)

1. Use an immersion blender directly in the pot to puree the soup until smooth.

2. If using a regular blender, blend in batches, then return to the pot.

Method 2: Partially Blended (Chunky Soup)

1. Blend half of the soup for creaminess, leaving the other half chunky.

2. Stir together for a hearty texture with creamy consistency.

3. Once blended, stir in the half-and-half and milk slowly.

4. Bring the soup back to a gentle simmer, stirring occasionally.

Tip: For extra richness, substitute heavy cream for half of the milk.

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Step 6: Adding Cheese

1. Lower the heat to low to prevent cheese from curdling.

2. Gradually add shredded cheddar cheese and stir until melted and incorporated.

3. If using Parmesan, add it now for an extra layer of flavor.

Pro Tip: Adding cheese too quickly over high heat can cause it to become grainy. Always add slowly over low heat.

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Step 7: Final Seasoning Adjustments

1. Taste the soup and adjust salt, pepper, or spices as needed.

2. For a smoky touch, sprinkle a bit more paprika or smoked salt.

3. If the soup is too thick, add a splash more broth or milk to reach desired consistency.

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Step 8: Serving Your Loaded Baked Potato Soup

1. Ladle soup into bowls.

2. Top generously with:

   • Crispy bacon crumbles

   • Shredded cheddar cheese

   • Chopped green onions or chives

   • A dollop of sour cream (optional)

3. Serve immediately while hot with a side of crusty bread, garlic bread, or crackers.

Tip: For presentation, swirl sour cream in a circular motion and sprinkle chives on top for a restaurant-quality look.

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Step 9: Optional Mix-Ins and Variations

• Add extra veggies: Corn, peas, or roasted red peppers for color and flavor.

• Make it spicy: Add jalapeños, hot sauce, or red pepper flakes.

• Make it smoky: Add smoked cheddar or liquid smoke.

• For a healthier version: Use Greek yogurt instead of sour cream and reduce cheese slightly.

• Vegan version: Use plant-based milk, vegan cheese, and skip bacon or use tempeh bacon.

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Step 10: Storage and Reheating

• Refrigerator: Store soup in an airtight container for 3–4 days. Reheat gently on the stove over low heat, adding a splash of milk if too thick.

• Freezer: Soup can be frozen for up to 2 months. Avoid freezing with dairy added; instead, freeze the soup base and add cream and cheese when reheating.

Pro Tip: If freezing, partially cook potatoes first to maintain texture.

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Step 11: Nutritional Information (Approximate per serving)

• Calories: 350–400 kcal

• Protein: 15–18 g

• Fat: 20–22 g

• Carbohydrates: 30–35 g

• Fiber: 3–4 g

This soup is filling and nutrient-rich thanks to potatoes, milk, and cheese, making it perfect as a main meal or hearty starter.

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Step 12: Common Mistakes to Avoid

1. Overcooking the potatoes – they can turn mushy and make the soup too thick.

2. Adding cheese too fast – can cause grainy texture. Add slowly over low heat.

3. Using the wrong potatoes – waxy potatoes won’t break down properly; use starchy russets.

4. Not seasoning properly – potatoes need salt and spices to bring out full flavor.

5. Skipping sautéing aromatics – onions and garlic add depth that transforms simple potato soup into something special.

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Step 13: Tips for the Perfect Loaded Baked Potato Soup

• Chill your potatoes slightly after boiling if making ahead; helps the soup thicken slowly when reheated.

• Use sharp cheddar for bold, cheesy flavor.

• Blend carefully: partially blending allows for a hearty texture.

• Add toppings last minute so they remain fresh and visually appealing.

• Serve in a hollowed-out baked potato for a fun presentation at parties.

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Step 14: Pairing Ideas

• Bread: Garlic bread, sourdough, or crusty baguette.

• Salad: Caesar salad or a fresh green salad balances the creaminess.

• Wine or drink: Light white wine, sparkling water, or apple cider for fall/winter comfort.

• Side dish: Roasted vegetables or a simple sandwich complements the soup.

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Step 15: Making It a Meal

Loaded baked potato soup can easily be turned into a full meal:

1. Serve with grilled chicken or sausage on the side.

2. Add chicken or ham chunks directly into the soup for extra protein.

3. Pair with cornbread muffins for a complete, cozy dinner.

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Step 16: Fun Presentation Ideas

• Mini potato bowls: Serve in baked potato halves hollowed out.

• Soup shooters: Perfect for appetizers at parties.

• Layered bowls: Layer soup, cheese, bacon, and chives in a clear bowl to show off colors.

• Drizzle toppings artistically: Use sour cream, hot sauce, or olive oil for a gourmet touch.

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Conclusion

Loaded baked potato soup is the ultimate comfort food: creamy, cheesy, hearty, and customizable. Its flavors are reminiscent of a baked potato topped with all the best toppings—bacon, cheese, sour cream, and chives—but in a rich, spoonable form. Whether served for lunch, dinner, or as a starter at a gathering, this soup is guaranteed to impress.

With simple ingredients, careful preparation, and attention to seasoning and texture, you can make a soup that is restaurant-quality in your own kitchen. It’s versatile, freezer-friendly, and perfect for meal prep. Plus, there’s room for creativity with mix-ins, toppings, and presentation.

Enjoy this loaded baked potato soup with family and friends, and savor the warmth and comfort it brings with every creamy, cheesy bite.

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If you want, I can also create a step-by-step illustrated version with photos for each stage, which makes following this recipe super easy.

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