Loaded Baked Potato Soup – Ultimate Comfort in a Bowl!
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Imagine the cozy, satisfying essence of a fully-loaded baked potato—crispy bacon, melted cheddar, tangy sour cream, and fresh chives—transformed into a velvety, rich, and utterly indulgent soup. This Loaded Baked Potato Soup is the definitive answer to chilly evenings, a need for hearty comfort, or any occasion that calls for a deeply nourishing meal. It’s a restaurant-quality dish made easily at home, promising to become a cherished staple in your recipe collection.
Total Time:1 hour 20 minutes
Yield:4 servings
Ingredients
For the Potatoes & Broth:
3 lbs (about 1.4 kg) russet potatoes, scrubbed clean
Preheat your oven to 400°F (200°C). Prick the potatoes all over with a fork. Rub with 1 tbsp olive oil and sprinkle with ½ tsp salt. Place directly on the oven rack and bake for 50-60 minutes, or until very tender when pierced with a knife.
Let potatoes cool until manageable. Cut in half and scoop the flesh into a bowl; set aside. Reserve the potato skins.