There’s nothing quite like a warm, creamy bowl of Loaded Baked Potato Soup on a chilly day. Packed with the comforting flavors of potatoes, cheddar cheese, sour cream, and crispy bacon, this soup takes everything you love about a loaded baked potato and transforms it into a satisfying dish you can enjoy by the spoonful. Whether you’re looking to impress your family at dinner or whip up a quick weeknight meal, this recipe is bound to be a hit.

Why You’ll Love Loaded Baked Potato Soup

This recipe offers everything you crave in comfort food:

• Creamy and Rich: The combination of potatoes, cauliflower, and sour cream creates a velvety texture.
• Flavorful Toppings: Bacon, cheddar cheese, and chives bring all the flavors of a loaded baked potato.
• Healthier Option: Using cauliflower and reduced-fat ingredients keeps it lighter without sacrificing taste.
• Easy to Make: With straightforward steps and common ingredients, it’s perfect for home cooks of any skill level.

Ingredients for Loaded Baked Potato Soup

Here’s everything you’ll need to create this comforting soup:

• 2 medium russet potatoes, washed and dried
• 1 small head cauliflower (about 3 ½ cups or 16 ounces), stem removed and cut into florets
• 1 ½ cups chicken broth
• 1 ½ cups 1% reduced-fat milk
• Kosher salt and freshly cracked black pepper, to taste
• ½ cup light sour cream
• 10 tablespoons reduced-fat shredded sharp cheddar cheese
• 6 tablespoons chopped chives, divided
• 3 slices center-cut bacon, cooked and crumbled (or turkey bacon if preferred)

Step-by-Step Instructions

Step 1: Cook the Potatoes

1. Pierce each potato several times with a fork.
2. Microwave on high for 5 minutes, turn over, and microwave for another 3–5 minutes until tender.
3. Alternatively, bake in a 400°F oven for 1 hour, or until tender.
4. Allow to cool, then peel the potatoes and set aside.

Step 2: Steam the Cauliflower

1. In a large pot, steam the cauliflower with water until tender, about 8–10 minutes.
2. Drain and return the cauliflower to the pot.

Step 3: Combine the Base Ingredients

1. Add chicken broth, milk, and the peeled potatoes to the pot with the steamed cauliflower.
2. Place the pot over medium heat and bring the mixture to a gentle boil.

Step 4: Blend the Soup

1. Use an immersion blender to puree the mixture until smooth and creamy.
2. Stir in the sour cream, half of the chopped chives, and season with salt and pepper to taste.

Step 5: Simmer and Serve

1. Reduce the heat to low and simmer the soup for another 5–10 minutes, stirring occasionally.
2. Remove from heat and ladle about 1 cup of soup into each bowl.
3. Top each serving with 2 tablespoons of shredded cheddar cheese, the remaining chives, and crumbled bacon.

Tips for Success

• Choose the Right Potatoes: Russet potatoes are ideal for this recipe due to their starchy texture, which adds creaminess to the soup.
• Save Time: Use pre-cooked bacon and frozen cauliflower for quicker prep.
• Adjust the Thickness: Add more broth if you prefer a thinner soup, or reduce the liquid slightly for a thicker consistency.
• Vegetarian Option: Swap the chicken broth for vegetable broth and omit the bacon for a vegetarian version.
• Extra Toppings: Add a dollop of Greek yogurt, diced green onions, or crushed tortilla chips for extra flavor and texture.

Nutritional Information

Here’s an approximate breakdown of the nutrition for one serving of this soup (based on 6 servings):

Nutrient	Amount Per Serving
Calories	200
Protein	10g
Carbohydrates	20g
Fat	8g
Sodium	480mg

Frequently Asked Questions

1. Can I make this soup ahead of time?

Yes! Prepare the soup and store it in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if it thickens.

2. Can I freeze Loaded Baked Potato Soup?

Yes, but the texture may change slightly. Allow the soup to cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

3. Can I use a regular blender instead of an immersion blender?

Absolutely. Carefully transfer the soup to a blender in batches and blend until smooth. Be sure to leave space for steam to escape.

4. Can I make this soup dairy-free?

Yes! Use unsweetened almond milk or oat milk instead of regular milk, and replace sour cream with a dairy-free alternative.

5. What other toppings can I use?

Try crispy fried onions, roasted garlic, or even a drizzle of hot sauce for a unique twist.

6. Can I substitute the cauliflower?

If you’re not a fan of cauliflower, you can replace it with extra potatoes or even steamed parsnips for a similar texture.

Why Loaded Baked Potato Soup is a Must-Try

This recipe captures everything you love about a loaded baked potato in the form of a comforting, creamy soup. It’s rich in flavor, easy to customize, and perfect for warming up on a cold day. Plus, the addition of cauliflower makes it a little lighter without sacrificing taste.

Conclusion: Bring Comfort to Your Table

Ready to enjoy the ultimate comfort food? Gather your ingredients, grab your favorite soup pot, and whip up this delicious Loaded Baked Potato Soup. It’s simple, satisfying, and guaranteed to become a staple in your recipe collection.

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