Can I make this Loaded Baked Potato Soup vegetarian?

Yes, absolutely! To make it vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can add a pinch of liquid smoke or smoked paprika for a smoky flavor.

How do I prevent my potato soup from being too thin or too thick?

If your soup is too thin, you can create a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and whisk it into the simmering soup. If it's too thick, add more chicken broth or milk until it reaches your desired consistency.

Can I use a different type of cheese in this recipe?

While sharp cheddar cheese provides the classic "loaded" flavor, you can certainly experiment with other cheeses. Monterey Jack or a Colby-Jack blend would also melt beautifully and offer a slightly different flavor profile.

What's the best way to reheat Loaded Baked Potato Soup without it curdling?

Reheat gently over low to medium heat on the stovetop, stirring frequently. Avoid bringing it to a rolling boil. If using a microwave, reheat in short intervals, stirring well between each, and add a splash of milk or broth if needed.

Loaded Baked Potato Soup with Cheddar & Bacon: Easy meal prep win.

Description

This recipe for Loaded Baked Potato Soup with Cheddar & Bacon is an easy, satisfying, and zesty meal prep winner, perfect for a comforting and flavorful dish.

Ingredients

Scale

6 slices bacon, cut into 1/2-inch pieces
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
4 medium russet potatoes, peeled and diced into 1/2-inch cubes
4 cups chicken broth
1 cup whole milk
1/2 cup heavy cream
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1 cup shredded sharp cheddar cheese, plus more for garnish
1/4 cup chopped fresh chives, plus more for garnish

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Instructions

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon fat in the pot.
Add the olive oil to the pot with the reserved bacon fat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
In a separate small bowl, whisk together the whole milk, heavy cream, and all-purpose flour until smooth.
Gradually whisk the milk mixture into the soup. Bring the soup back to a gentle simmer, stirring constantly, until it thickens, about 5-7 minutes.
Stir in the salt, black pepper, and smoked paprika.
Remove the pot from the heat and stir in 1 cup of shredded sharp cheddar cheese until melted and smooth.
Using an immersion blender, blend a portion of the soup until it reaches your desired consistency (smooth or chunky). Alternatively, carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and return to the pot.
Stir in half of the cooked bacon and half of the chopped chives.
Ladle the soup into bowls. Garnish with additional shredded cheddar cheese, crispy bacon, and fresh chives before serving.

Notes

For a vegetarian option, use vegetable broth instead of chicken broth and omit the bacon.
Adjust the amount of blending to your preference for a smoother or chunkier soup.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Feel free to add other toppings like sour cream, green onions, or a sprinkle of hot sauce for extra flavor.

Prep Time: 20 min
Cook Time: 40 min
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 8g
Sodium: 890mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 4g
Protein: 18g
Cholesterol: 75mg