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Loaded Baked Potato is the ultimate comfort food, especially in the colder months. Since January is National Soup Month I wanted to share a recipe my husband has modified over the years to what I think is perfection.
I have always loved any kind of potato soup. It’s versatile, you can add many different kinds of ingredients and potato soup can pretty much handle whatever you throw at it. Chives, leeks, bacon, cheese – it always tastes amazing.
When I started having all of my health issues I began to have intolerances to a lot of my favorite comfort foods. Unfortunately, potato soup was one of them.
Our Quest For The Perfect Loaded Baked Potato Soup
My husband was determined to figure out what was causing me food issues and wanted to make sure when I was feeling my worst I could still take solace in my favorite comfort foods.
After loads of research we notice a pattern – most potato soups use flour as a thickener. After experimenting we found the perfect replacement. Chicken broth. It adds a whole new layer of flavor!
Just like that I could eat my favorite soup again and my kids liked it even more than our old recipe. It has become a winter staple in our house that the kids request frequently.
If you are looking for savory, hearty, creamy soup for these cold winter days our Loaded Baked Potato Soup will hit the spot. Add your favorite bread or crackers and it’s the ultimate comfort food. It’s easily made on the stovetop or you could even throw it in the slow cooker on busy days.
Loaded Baked Potato Soup
Yield 8 Bowls
A hearty flourless loaded baked potato soup that can be easily adapted to taste.
4 large baking potatoes
1 cup of chopped cooked bacon
6 cups of chicken broth
16 oz of sour cream
3 cups of shredded cheddar cheese
1 tsp of salt
- Wash potatoes and chop into 1 inch cubes.
- In a microwave safe bowl, cook potatoes in the microwave for 15-18 minutes.
- Cook half of the potatoes in a large pot and mash.
- Add chicken broth and salt. Bring to a boil and then reduce to a simmer.
- Once simmering, mix in sour cream and 2/3 of the bacon.
- Simmer for another 20 minutes stirring every 5 minutes.
- Add 3 cups of cheddar cheese and simmer for another 10 minutes continuing to stir every 5 minutes.
- Let cool to desired temperature and serve in bowls.
- Garnish with the rest of the cheddar cheese, bacon, chives or sour cream to taste.
Don’t miss more terrific recipes by my fellow bloggers during Houseful of Soups! Loads of yummy soups to warm your soul.
- Neckbone Stew – Houseful of Nicholes
- Sweet Potato + Black Eyed Peas Stew – This Worthey Life
- Easy Creamy Tomato Soup – Big Crazy Life
- Slow Cooker Beef & Vegetable Stew – Ashley & Company
- Sweet Potato Carrot Soup – Someday I’ll Learn
- Corn Chowder Soup – Day By Day In Our World
- Super Simple Cauliflower Soup – Good Girl Gone Redneck
- 20-Minute Instant Pot Chicken Tortilla Soup – Life of A Ginger
- Creamy Bechnut Squash Soup – 100 Directions
- Pasta e Fagioli – More Than Thursdays
- Easy One Pot Lasagna Soup – Mama Harris’ Kitchen
- Super Easy Egg Drop Soup – Eat Picks
- Jonah’s Float A Seafood Soup – food:life:love
- Instant Pot Chili – SimplifyLiveLove
- Easy Gumbo Recipe – Divas With A Purpose
- Loaded Baked Potato Soup – My Crafty Life
- Haitian Soup Joumou – Anointed Heels