Loaded Baked Potato Soup

My Comfort Food: Loaded Baked Potato Soup

There's nothing quite like a warm, comforting bowl of soup on a chilly evening, and for me, that means one thing: Loaded Baked Potato Soup. This recipe isn't just a soup; it's a hug in a bowl, a testament to simple ingredients transformed into something truly special. I've always loved baked potatoes – that fluffy interior, the crispy skin, the endless topping possibilities. This soup takes all that deliciousness and condenses it into a creamy, flavorful experience that's perfect for a busy weeknight or a cozy weekend gathering.

I remember my grandmother making something similar, although hers was a little more rustic. She'd use whatever potatoes were on hand, usually from our own garden, and the bacon was always from a local butcher. The smell alone would fill the entire house, a welcoming aroma that promised warmth and deliciousness. While my recipe is slightly adapted for modern convenience, it still retains that same heart-warming quality. I particularly love the ease of using a slow cooker – it allows me to focus on other things while the soup simmers gently, filling my kitchen with its irresistible fragrance.

The beauty of this soup lies in its versatility. Feel free to experiment with different toppings! While I love a classic sprinkle of shredded cheese and diced green onions, you can also add things like chives, bacon bits (because who doesn't love extra bacon?), or even a dollop of sour cream for an extra creamy touch. It's a great way to use up leftover bacon, too, which is always a bonus in my book. The hearty potatoes, combined with the rich creaminess of the sauce, make for a surprisingly satisfying meal. It's the type of soup that leaves you feeling full and content, without that heavy, sluggish feeling that some heavier dishes can leave behind.

This isn't just a soup recipe; it's a memory, a tradition, a taste of home. It's a recipe that’s been passed down (in a slightly modified form), and one that I'm happy to share with you. So grab your slow cooker, gather your ingredients, and prepare for a bowl of pure comfort. You won't regret it. This recipe is perfect for feeding a crowd or having leftovers for lunch the next day – and let's be honest, leftovers are often even better than the first serving!

Beyond the taste, this soup holds a special place in my heart. It reminds me of cozy evenings spent with loved ones, the laughter and conversation that fill the air as we share a delicious meal together. It's more than just food; it’s a connection, a tradition, and a warm embrace on a cold night. So, I invite you to make this soup, not just for the deliciousness, but also for the memories it will create.

Whether you’re a seasoned chef or a kitchen novice, this recipe is simple enough for anyone to follow. The clear instructions and easily accessible ingredients make it a perfect choice for a weeknight dinner or a casual weekend gathering. I often find myself making a double batch, knowing that the leftovers will be just as delicious the next day, if not more so! The flavors meld beautifully overnight, intensifying the already rich and creamy taste.

So go ahead, give this recipe a try. Let the aroma fill your kitchen, and enjoy the taste of pure comfort. Let me know in the comments how it turned out! I'm always happy to hear from fellow food enthusiasts and share tips and tricks for making this recipe even better. Happy cooking!

Step-by-step

• Cook and drain your bacon and set aside.
• Peel and cut your potatoes into small pieces (at least 1 inch cubes or smaller).
• Set crock pot to high, add your broth, potatoes and garlic, cook for 2.5 hours.
• In a small pan on stove top melt your butter over med-low heat, whisk in your flour then slowly whisk in your milk, stirring often.
• Add cream cheese and sour cream and stir often till you have a nice thick cream.
• Pour into your crock pot and stir well.
• Take about 2 cups of your potatoes out of the crock pot and blend in blender, add creamed potatoes back to your soup and stir well, add in your crumbled bacon.
• Cook on high for at least one more hour. Potato pieces still in soup should be cooked right through.
• Serve warm, makes 8- 1 cup servings.
• Store left over soup in fridge or freeze.