Description
Warm, creamy, and packed with flavor, this Loaded Baked Potato Soup brings all the deliciousness of a loaded baked potato into a hearty, comforting bowl. Topped with crispy bacon, cheddar cheese, and fresh chives, it’s a satisfying dish perfect for any occasion.
Ingredients
- 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)
Instructions
- Cook the Potatoes:
- Pierce the potatoes several times with a fork.
- Microwave on high for 5 minutes, turn over, and microwave for another 3–5 minutes until tender.
- Alternatively, bake at 400°F for 1 hour, or until tender. Allow to cool, then peel the potatoes.
- Steam the Cauliflower:
- In a large pot, steam the cauliflower with water until tender, about 8–10 minutes.
- Drain and return the cauliflower to the pot.
- Combine Base Ingredients:
- Add the chicken broth, milk, and peeled potatoes to the pot with the steamed cauliflower.
- Place over medium heat and bring the mixture to a gentle boil.
- Blend the Soup:
- Use an immersion blender to puree the soup until smooth and creamy.
- Stir in the sour cream, half of the chopped chives, and season with salt and pepper to taste.
- Simmer and Serve:
- Reduce the heat to low and simmer for another 5–10 minutes, stirring occasionally.
- Remove from heat and ladle about 1 cup of soup into each serving bowl.
- Add Toppings:
- Top each serving with 2 tablespoons of shredded cheddar cheese, the remaining chives, and crumbled bacon. Serve immediately and enjoy!
Notes
- Make It Ahead: Prepare the soup and store it in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of milk or broth if needed.
- Vegetarian Version: Replace chicken broth with vegetable broth and omit bacon.
- Extra Toppings: Add a dollop of Greek yogurt, green onions, or crushed croutons for added flavor.
- Freezing: The soup can be frozen for up to 3 months, but the texture may change slightly upon reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American