Indulge in the Ultimate Creamy Loaded Potato Soup: Your Go-To Comfort Food Recipe
A warm, hearty bowl of soup is the ultimate comfort food, especially as the days grow shorter and the air gets crisp. And when that soup is a rich, creamy potato concoction brimming with all the beloved fixings of a fully loaded baked potato, it transcends mere sustenance to become a true culinary experience. Imagine a spoonful of velvety potato goodness, intertwined with crispy bacon, tangy sour cream, and an abundance of melty, stretchy cheese. This isn’t just any potato soup; this is the ultimate loaded potato soup, designed to envelop you in warmth and flavor with every single bite.
Before we dive into the delicious details of this recipe, let me share a fundamental culinary philosophy that guides my kitchen: there is no such thing as “too cheesy.” My palate simply refuses to acknowledge such a concept! In my home, cheese is not merely an ingredient; it’s a way of life, an essential component that elevates countless dishes. My refrigerator boasts a dedicated cheese drawer, consistently stocked with an assortment of varieties, ready to enhance any meal. For those moments when time is of the essence but flavor cannot be compromised, I always keep a few bags of premium shredded cheese, like those from Kraft, at the ready. Their convenience and consistent quality make them a staple for whipping up satisfying meals in a flash. My family’s passion for cheese means we go through a lot, so I’m always thrilled to find ways to save on Kraft products, especially when shopping at Target. This commitment to flavor and value makes crafting cheesy dishes even more delightful.
Now that you understand the depth of my appreciation for cheese, let’s turn our attention to the star of today’s show: this incredibly rich and satisfying loaded potato soup. We’ve taken every glorious topping you’d pile onto a perfectly baked potato – the smoky crunch of bacon, the cool tang of sour cream, and, of course, a generous, almost audacious amount of shredded cheese – and incorporated them directly into a big pot of creamy, dreamy potato soup. Seriously, we’re talking about so much cheese that each spoonful you lift from your bowl will create delightful, gooey cheese strings, stretching deliciously from the pot to your awaiting mouth. That, my friends, is the epitome of cheesy perfection and precisely what makes this the ultimate comfort food experience.
One of the best aspects of this hearty loaded potato soup is its relatively quick preparation time. From start to finish, you can have this comforting meal on your table in approximately an hour, making it a fantastic option for weeknights. For those busy days or when planning a larger gathering, you can significantly streamline the process by prepping several ingredients a day or two in advance. Dicing your vegetables, cooking the bacon, and even measuring out your spices can save valuable minutes when it’s time to assemble and cook the soup, making it an ideal choice for both spontaneous cravings and thoughtful meal planning. This make-ahead capability ensures a delicious meal without the last-minute rush.
While this recipe faithfully recreates the essence of a loaded baked potato, I’ve introduced one secret ingredient that elevates the flavor profile to new heights: leeks. Often overlooked, leeks are a member of the onion and garlic family, boasting a more subtle, delicate, and slightly sweet onion flavor compared to traditional onions. Their mild essence perfectly complements the earthy notes of the potatoes, adding a layer of sophisticated depth to the soup’s base that you won’t typically find in your average baked potato. Visually, they resemble an oversized spring onion, with layers of white, pale green, and dark green leaves. If you’re new to cooking with leeks, you’re in for a delightful discovery that will transform your potato soup experience.
How to Clean and Prepare Leeks for Optimal Flavor:
- Trim the Dark Green Tops: Begin by chopping off the tough, fibrous dark green portion of the leek. While these can sometimes be used for stock, they are generally too firm and bitter for direct inclusion in soup. Focus on utilizing the tender white and light green sections, which offer the best flavor and texture for your creamy potato soup.
- Thoroughly Rinse and Clean: Leeks are notorious for trapping dirt and sand between their layers. To ensure a pristine addition to your soup, cut your leeks in half lengthwise. Fan open the layers gently under cold running water, systematically rinsing out any soil or grit that may be hidden within. Once clean, pat them thoroughly dry with a clean kitchen towel to remove excess moisture before proceeding with slicing.
- Slice and Dice: After cleaning, chop off the very bottom root end of the leek. Then, proceed to slice the leeks into uniform 1/4-inch thick half-rounds. This consistent size ensures they cook evenly and integrate beautifully into the soup, releasing their aromatic qualities without overpowering the main potato flavor.
This loaded potato soup is more than just a meal; it’s a warm embrace in a bowl. Its hearty and filling nature makes it an absolutely perfect antidote to a chilly day, providing sustained comfort and satisfaction. Moreover, it’s an exceptional choice for holiday gatherings, offering a crowd-pleasing option that can be prepared with remarkable ease. Imagine the convenience: you can whip up a large batch of this delectable soup a few days before your main holiday event, allowing the flavors to meld and deepen beautifully. Then, on the big day, simply reheat it gently, freeing up precious time and oven space for other dishes. Serve it alongside some crusty artisanal bread for dipping, and watch as your guests savor every spoonful of this effortless yet elegant meal, truly embracing the spirit of the season.
This Loaded Potato Soup recipe is wonderfully versatile, allowing for various customizations to suit your taste or what you have on hand. For a richer flavor, consider using a mix of chicken and vegetable broth, or even adding a splash of dry white wine to deglaze the pot after sautéing the vegetables. If you prefer a smoother soup, simply blend more of it with your immersion blender or transfer a larger portion to a traditional blender until your desired consistency is achieved. Vegetarian? Omit the bacon and use vegetable broth, perhaps adding a smoked paprika for a hint of smoky flavor that mimics the bacon. Feel free to experiment with different types of cheese; a sharp cheddar, Monterey Jack, or even a smoked Gouda can add delightful nuances to the overall profile. Don’t forget the garnishes! Beyond bacon and sour cream, chopped fresh chives, thinly sliced green onions, or a dash of hot sauce can elevate each serving, adding both visual appeal and an extra layer of flavor.
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Loaded Potato Soup
Yield: 12 servings
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
5 slices bacon, chopped into 1/2-inch slices
2 tablespoons unsalted butter
2 cups leeks, cleaned and chopped into 1/4-inch half rounds
3 large carrots, diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
3 large russet potatoes, peeled and diced into 1/4-inch cubes
6 cups chicken stock
1 teaspoon kosher salt (more to taste)
1/2 teaspoon Italian seasoning
1 1/2 cups 2% milk
4 tablespoons all-purpose flour
1/2 cup heavy cream
1 teaspoon seasoned salt
1/2 teaspoon black pepper
2 cups shredded cheese (such as Kraft)
1/4 cup sour cream
salt and pepper to taste
Directions:
Cook the bacon in a large dutch oven over medium heat until crispy. Transfer the bacon to a paper-towel lined plate and set aside for later, reserving 2 tablespoons of bacon grease in the pot.
Add the butter, leeks, carrots, celery, and onion to the pot with the reserved bacon grease. Sprinkle with a pinch of salt and black pepper. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
Stir in the minced garlic and red pepper flakes. Cook for an additional 5 minutes, stirring frequently to ensure the garlic doesn’t burn and its fragrance develops.
Increase the heat to medium-high and add the diced potatoes, teaspoon of kosher salt, Italian seasoning, and chicken stock. Stir to combine all ingredients. Cover the pot and simmer until the potatoes are fork tender, which should take approximately 15-20 minutes.
While the potatoes are cooking, in a separate small bowl, whisk together the milk and all-purpose flour until smooth and no lumps remain.
Turn the heat down to medium-low and slowly stir in the milk and flour mixture into the simmering soup. Allow the soup to gently thicken, stirring occasionally, for about 3-5 minutes.
Using an immersion blender, carefully pulse directly in the pot until the soup is slightly smooth but still retains some chunky potato pieces for texture. If you don’t own an immersion blender, transfer about 2/3 of the soup mixture to a traditional blender and blend until smooth. Then, add the blended smooth soup back to the pot and stir to combine with the remaining chunky soup.
Stir in the heavy cream and seasoned salt, mixing thoroughly until well incorporated.
Turn off the heat and then stir in the sour cream and shredded cheese until the cheese is completely melted and gooey. Season the soup with additional salt and pepper to taste. Serve hot, topped generously with the reserved crispy bacon, a dollop of sour cream, and an extra sprinkle of shredded cheese for the ultimate loaded experience.
All images and text ©One Sweet Mess.
Whether you’re battling a winter chill, seeking a comforting weeknight meal, or planning an effortless yet impressive dish for a holiday gathering, this creamy, cheesy, and utterly satisfying Loaded Potato Soup is destined to become a household favorite. It’s a testament to simple, wholesome ingredients transformed into something extraordinary, proving that true comfort food never goes out of style. Gather your ingredients, embrace the warmth of your kitchen, and prepare to indulge in a bowl of pure bliss.
This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.