Classic Loaded Baked Potato Soup
Baked Potato Soup Bowls are a comforting and hearty dish that perfectly combines the rich flavors of baked potatoes with creamy soup, all served in an edible bread bowl. This Classic Loaded Baked Potato Soup is packed with delicious toppings that elevate the experience, making it an ideal choice for chilly days or gatherings with family and friends.
| Ingredients | Quantity |
|---|---|
| Russet potatoes | 4 large |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Butter | 4 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Cheddar cheese | 1 cup, shredded |
| Sour cream | 1/2 cup |
| Green onions | 1/4 cup, chopped |
| Salt | to taste |
| Pepper | to taste |
| Bread bowls | 4 large (optional) |
Cooking Steps:
- Bake the russet potatoes in a preheated oven at 400°F (200°C) for about 45 minutes until tender. Let cool, then scoop out the insides while leaving the skins intact.
- In a large pot, melt butter over medium heat. Sauté onion and garlic until softened.
- Add the scooped potato flesh, chicken broth, and heavy cream to the pot. Bring to a simmer and mash until smooth.
- Stir in shredded cheddar cheese, sour cream, salt, and pepper. Cook until cheese is melted and soup is heated through.
- Serve soup in bread bowls and garnish with green onions and additional cheese, if desired.
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Cheesy Broccoli and Baked Potato Soup
Cheesy Broccoli and Baked Potato Soup is a delightful variation of the classic baked potato soup that introduces the nutritional goodness and vibrant flavor of broccoli. This creamy, cheesy concoction combines the heartiness of baked potatoes with fresh broccoli, making it not only comforting but also a fantastic way to sneak in some veggies. Served in an edible bread bowl, it’s perfect for a cozy meal at home or a special gathering.
| Ingredients | Quantity |
|---|---|
| Russet potatoes | 4 large |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Butter | 4 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Cheddar cheese | 1 1/2 cups, shredded |
| Fresh broccoli | 2 cups, chopped |
| Sour cream | 1/2 cup |
| Salt | to taste |
| Pepper | to taste |
| Bread bowls | 4 large (optional) |
Cooking Steps:
- Bake the russet potatoes in a preheated oven at 400°F (200°C) for about 45 minutes until tender. Let cool, then scoop out the insides while leaving the skins intact.
- In a large pot, melt butter over medium heat. Sauté onion and garlic until softened.
- Add the scooped potato flesh, chicken broth, and heavy cream to the pot. Bring to a simmer and mash until smooth.
- Stir in the chopped broccoli, shredded cheddar cheese, sour cream, salt, and pepper. Cook until the broccoli is tender and cheese is melted.
- Serve soup in bread bowls and garnish with additional cheese and fresh broccoli, if desired.
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Spicy Bacon and Jalapeño Baked Potato Soup
Spicy Bacon and Jalapeño Baked Potato Soup is a bold and flavorful twist on the traditional baked potato soup. This hearty dish brings a delightful heat with the addition of jalapeños and crunchy, savory bacon. The creamy texture, combined with the smoky flavors, makes this soup perfect for a chilly evening or a gathering with friends. Served in delicious bread bowls, it’s sure to impress your guests and satisfy your cravings.
| Ingredients | Quantity |
|---|---|
| Russet potatoes | 4 large |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Butter | 4 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Cheddar cheese | 1 1/2 cups, shredded |
| Bacon | 6 slices, cooked and crumbled |
| Jalapeños | 2 medium, diced (seeds removed for less heat) |
| Sour cream | 1/2 cup |
| Salt | to taste |
| Pepper | to taste |
| Bread bowls | 4 large (optional) |
Cooking Steps:
- Bake russet potatoes in a preheated oven at 400°F (200°C) for about 45 minutes until tender. Let cool, then scoop out the insides while keeping the skins intact.
- In a large pot, melt butter over medium heat. Sauté onion and garlic until softened.
- Add the scooped potato flesh, chicken broth, and heavy cream. Bring to a simmer and mash until smooth.
- Stir in diced jalapeños, crumbled bacon, shredded cheddar cheese, sour cream, salt, and pepper. Cook until the cheese has melted and all ingredients are well combined.
- Serve the soup in bread bowls and top with additional bacon, cheese, and chopped jalapeños if desired. Enjoy!
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Roasted Garlic and Herb Baked Potato Soup
Roasted Garlic and Herb Baked Potato Soup is a comforting and aromatic twist on the traditional baked potato soup, featuring the rich flavors of roasted garlic and a medley of fresh herbs. This creamy soup is perfect for warming up on a chilly day and can be served in adorable bread bowls for a delightful presentation.
| Ingredients | Quantity |
|---|---|
| Russet potatoes | 4 large |
| Garlic | 1 whole bulb |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Butter | 4 tablespoons |
| Onion | 1 medium, diced |
| Fresh thyme | 1 tablespoon, chopped |
| Fresh chives | 2 tablespoons, chopped |
| Cheddar cheese | 1 1/2 cups, shredded |
| Sour cream | 1/2 cup |
| Salt | to taste |
| Pepper | to taste |
| Bread bowls | 4 large (optional) |
Cooking Steps:
- Roast the garlic bulb by wrapping it in foil and baking at 400°F (200°C) for about 30-35 minutes until soft. Let cool and squeeze out the garlic cloves.
- Bake russet potatoes in the oven at 400°F (200°C) for about 45 minutes until tender. Allow to cool, then scoop out the flesh.
- In a large pot, melt butter over medium heat, and sauté the diced onion until softened.
- Add the scooped potato flesh, chicken broth, heavy cream, and roasted garlic. Bring to a simmer and blend until smooth.
- Stir in fresh thyme, chives, shredded cheddar cheese, sour cream, salt, and pepper. Cook until cheese is melted and combined.
- Serve the soup in bread bowls, garnished with additional herbs and cheese if desired. Enjoy!
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Creamy Pumpkin Baked Potato Soup
Creamy Pumpkin Baked Potato Soup is a delightful fusion of the classic baked potato soup and the warm, comforting flavors of pumpkin. This rich and creamy soup is perfect for fall and pairs wonderfully with the crispy bread bowls, making it a heartwarming meal perfect for chilly evenings.
| Ingredients | Quantity |
|---|---|
| Russet potatoes | 4 large |
| Pumpkin puree | 1 cup |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Butter | 4 tablespoons |
| Onion | 1 medium, diced |
| Fresh sage | 1 tablespoon, chopped |
| Nutmeg | 1/4 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Bread bowls | 4 large (optional) |
Cooking Steps:
- Bake the russet potatoes at 400°F (200°C) for about 45 minutes until tender. Allow to cool, then scoop out the flesh.
- In a large pot, melt butter over medium heat, and sauté the diced onion until softened.
- Add the scooped potato flesh, pumpkin puree, chicken broth, and heavy cream. Stir until well combined and bring to a simmer.
- Blend until smooth, then stir in fresh sage, nutmeg, salt, and pepper. Heat through until warmed.
- Serve in bread bowls, garnished with additional sage or a sprinkle of nutmeg if desired. Enjoy!
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Maple Bacon Baked Potato Soup
Maple Bacon Baked Potato Soup is a deliciously rich and savory dish that combines the classic creamy texture of baked potato soup with the sweet and smoky flavors of maple bacon. This hearty soup is perfect for warming up on a cold day and can be served in bread bowls for an extra touch of comfort.
| Ingredients | Quantity |
|---|---|
| Russet potatoes | 4 large |
| Maple syrup | 1/2 cup |
| Bacon | 6 strips, diced |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Butter | 4 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Chives | 1/4 cup, chopped |
| Salt | to taste |
| Pepper | to taste |
| Bread bowls | 4 large (optional) |
Cooking Steps:
- Bake the russet potatoes at 400°F (200°C) for about 45 minutes until tender. Allow to cool, then scoop out the flesh.
- In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving drippings in the pot.
- Sauté the diced onion and minced garlic in the bacon drippings until softened.
- Add the scooped potato flesh, chicken broth, maple syrup, and heavy cream. Stir until combined and bring to a simmer.
- Blend until smooth, then season with salt and pepper. Stir in cooked bacon and chives, heating until warmed.
- Serve in bread bowls if desired, garnished with additional chives or bacon pieces. Enjoy!
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Mushroom and Thyme Baked Potato Soup
Mushroom and Thyme Baked Potato Soup is a comforting and earthy variation of the classic baked potato soup, enriched with the umami flavor of mushrooms and the aromatic essence of fresh thyme. This creamy and hearty soup not only warms the body but also delights the senses, making it an ideal choice for a chilly evening or a cozy gathering. You can serve it in bread bowls or with crusty bread for a satisfying meal.
| Ingredients | Quantity |
|---|---|
| Russet potatoes | 4 large |
| Mushrooms (button or cremini) | 2 cups, sliced |
| Chicken or vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Butter | 4 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Fresh thyme | 2 tablespoons, chopped |
| Salt | to taste |
| Pepper | to taste |
| Bread bowls | 4 large (optional) |
Cooking Steps:
- Bake the russet potatoes at 400°F (200°C) for about 45 minutes until tender. Allow to cool, then scoop out the flesh.
- In a large pot, melt the butter over medium heat. Sauté the diced onion and minced garlic until softened, then add the sliced mushrooms and cook until they release their moisture.
- Add the scooped potato flesh, chicken or vegetable broth, and fresh thyme. Stir to combine and bring to a simmer.
- Blend until smooth, then stir in the heavy cream and season with salt and pepper. Heat through until warmed.
- Serve in bread bowls if desired, garnished with extra thyme or sautéed mushrooms. Enjoy!
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Green Chili and Cheese Baked Potato Soup
Green Chili and Cheese Baked Potato Soup is a zesty and creamy variation of the classic baked potato soup, featuring the kick of green chilies and the richness of melted cheese. This comforting dish is not only hearty but also packed with flavor, making it a perfect choice for those who enjoy a bit of spice in their meals. Serve it in bread bowls for a fun and delicious presentation or with tortilla chips for crunch!
| Ingredients | Quantity |
|---|---|
| Russet potatoes | 4 large |
| Green chilies (canned or fresh) | 1 cup, diced |
| Chicken or vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Butter | 4 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Shredded cheese (cheddar or Mexican blend) | 2 cups |
| Salt | to taste |
| Pepper | to taste |
| Chopped green onions | for garnish (optional) |
| Bread bowls | 4 large (optional) |
Cooking Steps:
- Bake the russet potatoes at 400°F (200°C) for about 45 minutes until tender, allow to cool, then scoop out the flesh.
- In a large pot, melt the butter over medium heat. Sauté the diced onion and minced garlic until softened, then stir in the green chilies and cook for an additional minute.
- Add the scooped potato flesh and chicken or vegetable broth. Stir to combine and bring to a simmer.
- Blend the mixture until smooth, then stir in the heavy cream and shredded cheese. Season with salt and pepper, heating through until the cheese is melted.
- Serve in bread bowls if desired, garnished with chopped green onions. Enjoy!
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Sweet Potato and Kale Baked Potato Soup
Sweet Potato and Kale Baked Potato Soup is a nutritious and vibrant twist on the classic baked potato soup. This hearty soup combines the natural sweetness of sweet potatoes with the earthiness of kale, creating a deliciously wholesome dish that is perfect for cooler weather. The creamy texture and flavorful broth make it a comforting meal, especially when enjoyed in a bread bowl.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 4 large |
| Kale (stems removed, chopped) | 2 cups |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Salt | to taste |
| Pepper | to taste |
| Chopped walnuts | for garnish (optional) |
| Bread bowls | 4 large (optional) |
Cooking Steps:
- Bake the sweet potatoes at 400°F (200°C) for about 45 minutes until tender. Allow to cool slightly, then scoop out the flesh.
- In a large pot, heat olive oil over medium heat. Sauté the diced onion and minced garlic until softened.
- Stir in the chopped kale and cook until wilted. Add the scooped sweet potato flesh and vegetable broth, then bring to a simmer.
- Blend the soup until smooth, then stir in the heavy cream. Season with salt and pepper and heat until warmed through.
- Serve in bread bowls if desired, garnished with chopped walnuts. Enjoy!
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Chipotle Chicken Baked Potato Soup
Chipotle Chicken Baked Potato Soup is a spicy and hearty dish that brings together the comforting flavors of baked potatoes and the smoky, bold taste of chipotle chicken. This soup is perfect for a cozy dinner and is even better when served in a bread bowl, making it a filling and delightful meal for any occasion.
| Ingredients | Quantity |
|---|---|
| Baked potatoes (scooped) | 4 large |
| Cooked chicken (shredded) | 2 cups |
| Chipotle peppers in adobo | 2 peppers (minced) |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Salt | to taste |
| Pepper | to taste |
| Green onions (for garnish) | chopped (optional) |
| Bread bowls | 4 large (optional) |
Cooking Steps:
- In a large pot, heat olive oil over medium heat, then add diced onion and minced garlic and sauté until softened.
- Stir in the shredded chicken and minced chipotle peppers, and cook for a few minutes until heated through.
- Add the scooped baked potato flesh and vegetable broth, bringing the mixture to a simmer.
- Blend until smooth, then mix in the heavy cream, seasoning with salt and pepper to taste.
- Serve in bread bowls if desired, garnished with chopped green onions. Enjoy!
Fall Vegetable Medley Baked Potato Soup
Fall Vegetable Medley Baked Potato Soup is a warm, comforting dish that celebrates the rich flavors of seasonal vegetables. This hearty soup combines creamy baked potatoes with a variety of fall produce, creating a delicious and nourishing meal perfect for chilly evenings. Each bowl is a delightful mix of textures and flavors, making it a wonderful addition to your autumn menu.
| Ingredients | Quantity |
|---|---|
| Baked potatoes (scooped) | 4 large |
| Carrots (diced) | 1 cup |
| Celery (diced) | 1 cup |
| Butternut squash (peeled and cubed) | 2 cups |
| Vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Thyme | 1 teaspoon |
| Salt | to taste |
| Pepper | to taste |
| Spinach (fresh, chopped) | 2 cups (optional) |
| Bread bowls | 4 large (optional) |
Cooking Steps:
- In a large pot, heat olive oil over medium heat, then add diced onion and minced garlic and sauté until softened.
- Add the carrots, celery, and butternut squash, cooking until they start to soften.
- Stir in the scooped baked potato flesh, vegetable broth, and thyme, bringing the mixture to a simmer.
- Blend until smooth, then mix in the heavy cream and season with salt and pepper to taste.
- Incorporate chopped spinach if desired, and serve in bread bowls if using. Enjoy!
