Loaded Baked Potato Soup
Looking for a hearty and comforting soup to warm your soul? This recipe for Loaded Baked Potato Soup is sure to satisfy your cravings. With its creamy texture and savory flavors, this soup has won the hearts of food enthusiasts worldwide, making it a timeless favorite. The subtle addition of hot sauce and basil adds a unique twist that will keep your taste buds intrigued.
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Servings: 6 bowls
Ingredients
Potatoes
- 4 large potatoes diced
Onions
- 1 cup onions diced
- 2 cups milk
- 3 cubes chicken bouillon
- 2 tbsp flour
Herbs and Spices
- dried parsley
- garlic powder
- dried basil
- salt
- pepper
- hot sauce
- 1 cup shredded cheddar cheese
- 6 slices bacon fried
Instructions
- In a 4-quart saucepan over medium-high heat, add diced potatoes and cover with water (approximately 3-4 cups). Allow the potatoes to cook until tender.
- Add milk, chicken bouillon cubes, diced onions, dried parsley, garlic powder, dried basil, salt, pepper, hot sauce, and a piece of bacon. Mix well.
- Gradually incorporate flour into the mixture, stirring until thickened. Reduce the heat to low, cover, and simmer for 10 minutes, stirring occasionally. Add shredded cheddar cheese and stir until melted.
- Dice the remaining bacon for garnish. Ladle the soup into serving bowls and top with extra cheese and diced bacon.
Notes
To store any leftovers, transfer the soup to airtight containers and refrigerate for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. When reheating, gently warm the soup on the stovetop, adding a splash of milk to maintain its creamy consistency.
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