There’s something truly special about a warm bowl of soup on a chilly evening, and Creamy Old Fashioned Loaded Baked Potato Soup is pure comfort in a bowl. This recipe, with its rich flavors and creamy texture, brings back nostalgic memories of home-cooked meals shared with family. Whether you’re fighting off the winter blues or simply craving something hearty, this soup is sure to warm your heart.
At the heart of this delightful dish are four large russet potatoes, which provide a creamy base and a satisfying heartiness. Paired with butter, all-purpose flour, chicken broth, and milk, you get that perfect creamy texture. The addition of sour cream and shredded cheddar cheese adds richness, while crumbled bacon gives it a smoky flavor. Lastly, chopped green onions add a fresh finish. Each ingredient plays a significant role, contributing to a flavor profile that is both comforting and satisfying.
Making this soup is simple, making it accessible for all home cooks, especially for those who appreciate clear instructions. First, you bake the potatoes until tender, scoop out the insides, and set them aside. Then, you create a roux with butter and flour, gradually adding chicken broth and milk until the mixture is thick and velvety. Next, you stir in the potato flesh, sour cream, and cheese, and finish it off with bacon and green onions. A gentle simmer allows the flavors to meld before serving, making it a perfect dish for gatherings or cozy family dinners.
Creamy Old Fashioned Loaded Baked Potato Soup is the perfect companion for chilly nights spent indoors. It’s great for potlucks or simply for enjoying after a long day. Gather your loved ones around the table, and serve this soup hot, letting the rich aroma fill your home.
Why You’ll Love This Creamy Old Fashioned Loaded Baked Potato Soup
- Comfort Food: This soup is the ultimate in comfort food, perfect for warming your body and soul.
- Easy to Make: With straightforward steps, even beginner cooks can impress with this dish.
- Family-Friendly: An enjoyable dish for both kids and adults, making it ideal for family dinners.
- Versatile: It can be easily customized with toppings or ingredient swaps to suit your taste.
- Perfect Leftovers: This soup tastes even better the next day, making it a great option for meal prep.
Potato Tips
Russet potatoes are the star of this soup, providing a fluffy texture that blends beautifully into the creamy mixture. When selecting russet potatoes, look for those that are firm and free of blemishes. They should feel heavy for their size, indicating they are fresh and full of moisture. Avoid storing potatoes in the fridge, as cold temperatures can alter their flavor and texture. Instead, keep them in a cool, dark place, like a pantry or cellar, away from sunlight.
Options for Substitutions
- Instead of russet potatoes, you can use Yukon Gold potatoes for a creamier texture.
- If you’re looking for a lower-fat option, consider substituting light butter for regular butter.
- For a gluten-free version, swap the all-purpose flour for rice flour or cornstarch.
- Use vegetable broth instead of chicken broth to make it vegetarian-friendly.
- If you want a lower-calorie option, replace sour cream with Greek yogurt.
- For a different flavor, experiment with different cheeses, like gouda or pepper jack, instead of cheddar.
Watch Out for These Mistakes
One common mistake when making this soup is overcooking the potatoes. It’s essential to bake them just until they are tender. Overbaked potatoes can become dry and mealy, affecting the texture of your soup.
Another common pitfall is not allowing the roux to cook long enough. When you combine butter and flour, you want to create a roux that has a light golden color. If you skip this step, you may end up with a raw flour taste in your soup.
When adding the chicken broth and milk, make sure to whisk continuously to avoid lumps. Adding these liquids too quickly without stirring can lead to a lumpy texture.
Lastly, remember to taste and season your soup as it simmers. Adding salt and pepper at the end allows you to adjust the flavors to your liking. If you skip this step, your soup may taste bland.
What to Serve With Creamy Old Fashioned Loaded Baked Potato Soup?
This creamy soup pairs wonderfully with a variety of side dishes. Consider serving some warm, crusty bread for dipping. A simple green salad with a light vinaigrette can provide a refreshing contrast to the richness of the soup. Grilled cheese sandwiches are another delightful option that adds a nostalgic touch. Lastly, roasted vegetables can complement the flavors and add more nutrition to your meal.
Storage Instructions
Store: Store leftover soup in an airtight container in the refrigerator for up to 3-5 days.
Freeze: If you want to save some for later, you can freeze the soup in a freezer-safe container for up to 3 months.
Reheat: To reheat, thaw it overnight in the fridge, then heat it gently on the stovetop over medium heat, stirring often. You can also reheat it in the microwave, stirring halfway through to ensure even heating.
Recipe Info
Preparation Time: 20 Minutes
Cooking Time: 45 Minutes
Total Time: 1 Hour
Level of Difficulty: Easy
Servings: 6-8
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100 – 2300
- Protein: 80 – 90 g
- Fat: 120 – 140 g
- Carbohydrates: 210 – 240 g
Ingredients
- 4 large russet potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked, crumbled bacon
- 1/4 cup chopped green onions
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Bake Potatoes
Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes until clean. Pierce each potato several times with a fork to let steam escape. Place them directly on the oven rack and bake for about 45-60 minutes or until they are tender and a knife easily pierces through. Once done, remove them from the oven and allow them to cool before scooping out the insides.
Step 2: Create the Roux
Once your potatoes have cooled, start preparing the soup. In a large pot over medium heat, melt 1/2 cup of butter. Once melted, sprinkle in 1/2 cup of all-purpose flour. Stir continuously for 1-2 minutes until the mixture is smooth and turns a light golden color.
Step 3: Add Broth and Milk
Gradually whisk in 4 cups of chicken broth and 2 cups of milk. Keep whisking until the mixture is smooth and begins to thicken, about 5-7 minutes. Make sure there are no lumps.
Step 4: Mix in Potatoes, Sour Cream, and Cheese
Add the reserved potato flesh to the pot along with 1 cup of sour cream and 1 cup of shredded cheddar cheese. Stir well until everything is combined and you have a creamy mixture.
Step 5: Fold in Bacon and Green Onions
Next, fold in 1/2 cup of cooked, crumbled bacon and 1/4 cup of chopped green onions. Season with salt and pepper to taste. Mix everything thoroughly.
Step 6: Simmer and Serve
Let the soup simmer on low heat for 10-15 minutes to allow the flavors to meld together. Stir occasionally. Serve hot and garnish with additional cheese and green onions if desired.
In summary, this Creamy Old Fashioned Loaded Baked Potato Soup is not just a recipe; it’s an experience filled with warmth and comfort. Whether you enjoy it on a cold day or share it with loved ones, this dish is sure to bring joy to your table. I encourage you to try this recipe and let us know how it turned out in the comments. Don’t forget to explore our other comforting recipes for more deliciousness!
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Creamy Old Fashioned Loaded Baked Potato Soup
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Description
A warm and comforting baked potato soup that brings back nostalgic memories, loaded with rich flavors and creamy texture.
Ingredients
- 4 large russet potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked, crumbled bacon
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Bake the potatoes: Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes until clean. Pierce each potato several times with a fork to let steam escape. Place them directly on the oven rack and bake for about 45-60 minutes or until tender. Remove from the oven and let cool before scooping out the insides.
- Create the roux: In a large pot over medium heat, melt the butter. Once melted, sprinkle in the flour. Stir continuously for 1-2 minutes until the mixture is smooth and light golden.
- Add the broth and milk: Gradually whisk in the chicken broth and milk. Keep whisking until smooth and thickened, about 5-7 minutes.
- Mix in the potatoes, sour cream, and cheese: Add the reserved potato flesh, sour cream, and cheddar cheese. Stir until combined.
- Fold in bacon and green onions: Add the crumbled bacon and chopped green onions, seasoning with salt and pepper. Mix thoroughly.
- Simmer and serve: Let the soup simmer on low heat for 10-15 minutes to meld flavors. Serve hot with additional cheese and green onions if desired.
Notes
This soup tastes even better the next day, making it great for meal prep. Customize with your favorite toppings!
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
