Description
A creamy, comforting soup that tastes just like a loaded baked potato in a bowl. Packed with cheesy goodness, ranch seasoning, and tender hash browns, it’s perfect for chilly days or any time you want a hearty, satisfying meal.
Introduction
Loaded Baked Potato Soup is a rich and creamy soup that combines the flavors of a classic baked potato with a velvety, cheesy base. Using simple ingredients like hash browns, cream cheese, chicken broth, and ranch seasoning, this soup comes together quickly while delivering maximum comfort and flavor.
Why You’ll Love This Recipe
- Deliciously creamy and cheesy
- Easy to make with pantry staples
- Perfect for a cozy meal at home
- Can be customized with toppings like bacon, green onions, or shredded cheese
- Ideal for weeknight dinners or meal prep
Ingredients
- 1–2 lb bag frozen hash brown potatoes
- 1 can cream of chicken soup
- 1 8-oz block cream cheese
- 1 32-oz container chicken broth
- 1 package ranch seasoning
Instructions
Step 1 — Prepare the Base
In a large pot, combine the chicken broth and cream of chicken soup. Heat over medium heat until the soup is smooth and warmed through.
Step 2 — Add Potatoes
Stir in the frozen hash browns. Cook for 10–15 minutes, stirring occasionally, until the potatoes are tender.
Step 3 — Add Cream Cheese
Cut the cream cheese into cubes and add to the pot. Stir continuously until fully melted and incorporated into the soup, creating a creamy texture.
Step 4 — Season the Soup
Add the ranch seasoning packet. Stir well to ensure even distribution. Taste and adjust seasoning if needed.
Step 5 — Simmer and Serve
Reduce heat to low and simmer for an additional 5–10 minutes to allow flavors to meld. Serve hot with optional toppings like shredded cheese, crispy bacon, or chopped green onions.
Variations
- Extra Cheesy: Add 1 cup shredded cheddar cheese.
- Loaded Toppings: Garnish with sour cream, chopped bacon, chives, or green onions.
- Vegetarian: Substitute vegetable broth for chicken broth and use a cream of mushroom soup instead of cream of chicken.
Tips for the Best Results
- Stir frequently when adding cream cheese to prevent clumping.
- Use a good-quality cream cheese for extra creaminess.
- If the soup is too thick, thin with extra chicken broth or milk.
Storage Tips
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Can be frozen for up to 1 month. Reheat gently on the stovetop to maintain creaminess.
Serving Suggestions
Serve in bowls topped with shredded cheddar, crispy bacon bits, and a dollop of sour cream for the full loaded baked potato experience. Pair with warm bread or a side salad for a complete meal.
FAQs
Q: Can I use fresh potatoes instead of frozen hash browns?
A: Yes, peel and dice the potatoes, then cook until tender before adding the cream cheese.
Q: Can I make this soup in a slow cooker?
A: Yes, combine all ingredients in a slow cooker and cook on low for 4–5 hours, stirring occasionally before serving.
Conclusion
Loaded Baked Potato Soup is a creamy, comforting dish that brings all the flavors of a loaded baked potato to your bowl. Quick to make and endlessly customizable, it’s perfect for cozy dinners or feeding a crowd. Enjoy every rich, cheesy, and satisfying spoonful!