Creamy, comforting, and packed with everything you love about a baked potato at your favorite steak house. Loaded Baked Potato Soup is my husband’s favorite soup and go-to soup on a busy night if I have potatoes, and broth in the freezer. Not only is it nourishing and delicious, but who doesn’t love piling on the toppings to take an ordinary bowl of soup into the extraordinary zone?
Nourishing, Comforting Soup
If I could only choose one vegetable to live out my culinary days, it would be the humble potato. What would life be like without our baked, roasted, mashed, hashed, or French-fried potatoes? Ultimately, it’s the loaded baked potato I look forward to diving into at a steakhouse. So, you can imagine my delight when I discovered I could combine my steakhouse favorite with my most favorite food group in the world…soup.
This recipe starts with boiling the potatoes in nourishing bone broth instead of water. Bone broth is a delicious source of collagen, which is a protein helpful in the structure of skin, bones, muscles, tendons, and ligaments. It helps improve skin elasticity and supports a healthy gut biome. Not to mention, it is a wonderful source of protein. Potatoes are loaded with vitamin C, Potassium, and fiber, which is also good for the gut. Personally, I think this is a match made in heaven. Alternatively, I recommend Kettle & Fire bone broth if you don’t have homemade bone broth on hand. They are a good alternative boxed brand because they use real grass-fed beef or organic pasture-raised chickens to prepare their broths.
Actually, the sky’s the limit when it comes to toppings, but I tend to stick to the usual steakhouse baked potato toppings with my own added kick, the Fermented Jalapeños. You must try making Fermented Jalapeños. They literally take ten minutes to whip up and only a few days to ferment on the counter.
Serving toppings in fun or pretty bowls allows people to build their own perfect bowl of soup. The kids love spooning on all the toppings. Plus, it makes a beautiful presentation.
- 8 cups homemade chicken bone broth or broth of choice
- 4 pounds organic Russet or golden potatoes, scrubbed and quartered
- 1 cup heavy cream
- 3/4 tsp white pepper
- salt to taste
- 1 package bacon, chopped and cooked
- 1 cup cheddar cheese, grated
- 1 cup sour cream
- 1/2 cup chopped green onion
- Fermented jalapeños or sliced jalapeños
- Prepare your bacon. I like to bake mine in a 400° oven for 20 minutes, or until crispy, on a cookie sheet lined with foil—less mess.
- Add potatoes to a stock pot, cover with broth, and bring to a boil over medium-high heat. Skim any scum off the top as it boils. Cook until fork tender for about 25-30 minutes.
- Add cream, salt, pepper, and 1/2 cup of the cheddar cheese. Blend with an immersion blender until smooth.
- Ladle into bowls and top with remaining cheese, sour cream, green onions, bacon bits, and jalapeños. You can also display all the toppings in fun bowls and have everyone build their own baked potato soup bowl.
- Serve with crusty bread and a salad.