Loaded Baked Potato Soup from Sweet Tomatoes features creamy mashed potatoes, crispy bacon bits, shredded cheddar cheese, and fresh green onions in a rich, velvety broth, offering a hearty and comforting flavor with a smooth and chunky texture.
Equipments
- Large pot or Dutch oven
- Medium saucepan
- Potato masher
- Wooden spoon
- Slotted spoon
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Whisk
- Ladle
- Cheese grater
- Mixing bowls
Ingredients
- 4 large russet potatoes
- 6 slices bacon
- 1 medium yellow onion
- 2 cloves garlic
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 green onions
- Salt
- Black pepper
Russet potatoes are essential for achieving the creamy yet chunky texture in Loaded Baked Potato Soup, so choose firm and evenly sized potatoes for consistent cooking. Bacon provides a smoky crunch, but you can adjust the amount or substitute with turkey bacon to suit your taste and dietary preferences. Shredded cheddar cheese enhances the soup's rich flavor, so opt for a sharp variety to maximize taste. Fresh green onions added at the end bring a bright, subtle onion flavor and a pop of color to the dish. Your effort in using quality ingredients will make this Loaded Baked Potato Soup from Sweet Tomatoes copycat menu a comforting and flavorful meal.
Instructions
- Instructions:
- Preheat a large pot or Dutch oven over medium heat.
- Dice bacon and cook until crispy; remove with slotted spoon and set aside.
- Peel and dice russet potatoes; set aside.
- Dice onion and mince garlic.
- In bacon drippings, sauté onion until translucent; add garlic and cook briefly.
- Add potatoes to pot; stir to combine.
- Pour in chicken broth; bring to a boil.
- Lower heat; simmer until potatoes are fork tender, about 15-20 minutes.
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour to form a roux; cook 2-3 minutes.
- Gradually whisk in milk and heavy cream; cook until slightly thickened.
- Add milk mixture to potatoes in the large pot; stir well.
- Mash some potatoes in the pot for desired texture, leaving some chunks.
- Stir in sour cream and 1½ cups shredded cheddar cheese until melted.
- Season with salt and black pepper to taste.
- Ladle soup into bowls.
- Top each serving with reserved bacon, remaining cheddar cheese, and sliced green onions.
- Serve hot.
Substitution
Loaded Baked Potato Soup from Sweet Tomatoes copycat menu combines creamy mashed russet potatoes, smoky bacon bits, sharp cheddar cheese, and fresh green onions in a rich chicken broth base for a comforting and hearty meal. You can substitute whole milk and heavy cream with half-and-half or evaporated milk to reduce fat content while maintaining creaminess. If bacon is unavailable, turkey bacon or smoked sausage can provide a similar smoky flavor. For a vegetarian version, use vegetable broth instead of chicken broth and omit the bacon, enhancing the soup with smoked paprika or liquid smoke. Sour cream can be replaced with Greek yogurt for added tang and protein without compromising texture.
Tips
Ensure you maintain medium heat when cooking bacon to achieve crispy bits without burning. When making the roux, whisk continuously while adding milk and cream to prevent lumps and ensure a smooth texture. Mash the potatoes partially to balance the creamy broth with hearty chunks, avoiding a completely pureed soup. Your seasoning with salt and black pepper should be done at the end to perfectly adjust the flavor without overpowering other ingredients.
Nutritions
Loaded Baked Potato Soup from Sweet Tomatoes combines nutrient-rich russet potatoes, a good source of potassium and fiber, with cheddar cheese, providing calcium and protein to support bone health. The soup also contains bacon, contributing protein and fats, while the whole milk and heavy cream add additional calories and essential vitamins like A and D. With the inclusion of green onions and garlic, the dish delivers antioxidants and compounds that support immune function. Your meal packs a hearty nutritional profile, offering a balance of macronutrients and vitamins wrapped in a comforting, creamy texture.
Storage
Store your Loaded Baked Potato Soup in an airtight container and refrigerate for up to 3 days to maintain its creamy texture and fresh flavors. When reheating, warm gently on the stovetop over low heat, stirring occasionally to prevent scorching and ensure even heat distribution. Avoid freezing, as the dairy components like sour cream and cheddar cheese may separate, affecting the soup's smooth consistency.
Variation or Alternatives
Swap russet potatoes for Yukon Golds to achieve a creamier texture with slightly buttery flavor. Use smoked paprika or chipotle powder in the saute step to introduce a smoky depth that complements the bacon. Replace chicken broth with vegetable broth for a lighter, vegetarian-friendly version without sacrificing taste. You can stir in cream cheese instead of sour cream for an ultra-rich and tangy finish.
Allergies
Loaded Baked Potato Soup contains multiple common allergens including dairy from whole milk, heavy cream, sour cream, cheddar cheese, and butter, which may pose a risk for those with lactose intolerance or milk allergies. The presence of bacon introduces potential sensitivity for individuals allergic to pork or processed meats. You should be cautious if you have allergies to dairy, pork, or gluten due to the use of all-purpose flour in the recipe.
Why this recipe?
Sweet Tomatoes' Loaded Baked Potato Soup is loved for its creamy texture, rich flavor, and generous toppings like cheese, bacon, and green onions, creating a comforting and hearty meal. The soup combines high-quality ingredients that enhance its savory profile, making it a standout item on the menu. Trying the copycat recipe allows you to recreate this satisfying dish at home, ensuring freshness and customization to your taste preferences. Your homemade version delivers the same comforting warmth and indulgence without the need to visit the restaurant.