Hey y'all! When the weather turns crisp and cozy blankets call your name, nothing beats gathering the kids for a steaming bowl of Loaded Baked Potato Soup for Chilly Evenings With the Kids. This ultra-creamy, cheese-laden soup brings the comfort of a classic loaded baked potato right to your spoon, and it's ready in under an hour—no oven required! Whether you're looking to warm up after a day of play or need a hearty family dinner, this soup is guaranteed to hit the spot. Let's get cooking!
Why You'll Love This Loaded Baked Potato Soup for Chilly Evenings With the Kids
- Rich, creamy texture the whole family will crave.
- Quick and easy—on the table in under an hour.
- Customizable with your kids' favorite toppings.
- Perfect for meal prep and leftovers taste even better.
- One-pot cleanup so you get more family time.
Loaded Baked Potato Soup for Chilly Evenings With the Kids: Ingredients
- 6 medium russet potatoes (about 2.5 lbs), peeled and diced
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup sour cream
- 6 slices thick-cut bacon, cooked and crumbled
- 2 cups shredded sharp cheddar cheese (plus extra for topping)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 2 green onions, thinly sliced (for garnish)
Directions: How to Make Loaded Baked Potato Soup for Chilly Evenings With the Kids
Step 1: Prep and Cook the Potatoes
- In a large Dutch oven or soup pot, melt 2 tablespoons of butter over medium heat.
- Add onion and cook for 4-5 minutes, until translucent.
- Stir in garlic and cook for another 1 minute until fragrant.
- Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until potatoes are fork-tender.
Step 2: Make the Roux
- In a separate small saucepan, melt remaining 2 tablespoons of butter over medium heat.
- Whisk in the flour and cook for 2 minutes, stirring constantly, to create a light roux.
- Slowly whisk in the milk and heavy cream. Continue whisking until mixture thickens, about 3-4 minutes.
Step 3: Combine and Finish the Soup
- Pour the cream mixture into the pot with potatoes. Stir well to combine.
- Using a potato masher or immersion blender, mash some of the potatoes in the pot to your desired consistency (leave some chunks for texture).
- Stir in sour cream, half the cheese, half the bacon, smoked paprika, salt, and pepper.
- Simmer the soup for another 5-10 minutes over low heat, stirring occasionally, until thick and creamy.
- Serve hot, garnished with extra shredded cheese, bacon, and green onions.
Notes for the Perfect Loaded Baked Potato Soup for Chilly Evenings With the Kids
- If you prefer a thicker soup, reduce the broth by ½ cup or mash more potatoes for a chunkier texture.
- Want to lighten it up? Substitute half-and-half for cream or use Greek yogurt in place of sour cream. See more healthy swaps here.
- For a vegetarian version, skip the bacon and use vegetable broth.
Variations: Make Loaded Baked Potato Soup for Chilly Evenings With the Kids Your Way
- Broccoli & Cheddar: Stir in 1 cup steamed broccoli florets with the cheese.
- Chicken & Bacon: Add 1 cup cooked shredded chicken for extra protein.
- Spicy Kick: Sprinkle in a pinch of cayenne or diced jalapeños.
Required Equipment for Loaded Baked Potato Soup for Chilly Evenings With the Kids
- Large Dutch oven or heavy-bottomed soup pot
- Small saucepan
- Potato masher or immersion blender
- Sharp knife and cutting board
- Measuring cups and spoons
Storage Instructions for Your Loaded Baked Potato Soup
Let the soup cool completely and store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 2 months. Reheat gently on the stovetop, adding a splash of milk if needed to restore creaminess. Read about freezing creamy soups.
Suggested Pairings: What Goes With Loaded Baked Potato Soup for Chilly Evenings With the Kids?
- Crusty sourdough bread or homemade garlic rolls
- Crisp green salad with a tangy vinaigrette
- Steamed veggies or roasted Brussels sprouts
- For the kids, a fun grilled cheese sandwich on the side is always a hit!
Pro Tips for the Best Loaded Baked Potato Soup for Chilly Evenings With the Kids
- For the creamiest soup, use starchy russet potatoes and avoid over-blending to keep some delightful texture.
- Shred your own cheese for smoother melting and no clumping; pre-shredded cheese contains anti-caking agents. More expert tips here.
- Add toppings right before serving to keep bacon crisp and scallions fresh.
FAQ: Loaded Baked Potato Soup for Chilly Evenings With the Kids
- Can I make this soup ahead of time?
- Absolutely! Make it up to 2 days ahead and refrigerate; reheat gently and add toppings just before serving.
- Is this recipe gluten-free?
- As written, it contains flour, but you can substitute gluten-free all-purpose flour or make a slurry with cornstarch instead.
- Can I use leftover baked potatoes?
- Yes! Dice and add them with the broth—reduce simmer time since they’re already cooked.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
- 6 medium russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup chopped green onions
- Salt and black pepper to taste
Instructions
-
1In a large pot over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
-
2Add the diced onion to the pot and sauté until soft, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
-
3Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
-
4Using a potato masher or immersion blender, partially mash the potatoes in the pot for a creamy texture, leaving some chunks.
-
5Stir in the milk, half of the cheddar cheese, and half of the cooked bacon. Simmer for 5 minutes, then season with salt and black pepper to taste.
-
6Ladle soup into bowls and top with remaining cheddar cheese, bacon, sour cream, and chopped green onions. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!