The moment you take a whiff of Loaded Baked Potato Soup, your taste buds start doing a little dance. Imagine the creamy texture wrapping around your tongue like a warm hug, with bits of bacon and green onions providing just the right crunch. This isn’t just soup; it’s an experience that sings comfort food anthems louder than a toddler at karaoke night.
Now, let me take you back to that one chilly evening when I first tried a bowl of this heavenly concoction. My friend insisted we hit up Newk’s for their famous Loaded Baked Potato Soup, claiming it would change my life forever. Spoiler alert: she was right! The flavors were so rich and satisfying that I immediately knew I had to recreate this masterpiece in my kitchen. Picture this: cozying up with a steaming bowl of this goodness while raindrops tap against the window—pure bliss!
Why You'll Love This Recipe
- This Loaded Baked Potato Soup is as easy to prepare as boiling water, making weeknight dinners stress-free.
- The flavor profile combines creamy potatoes with savory bacon and sharp cheddar, creating mouthwatering bites in every spoonful.
- Its visual appeal is undeniable, inviting everyone to grab a bowl at the dinner table.
- Enjoy it as a hearty meal on its own or pair it with crusty bread for extra indulgence.
Ingredients for Loaded Baked Potato Soup (Newk’s Copycat Recipe)
Here’s what you’ll need to make this delicious dish:
- Russet Potatoes: About 4 medium-sized potatoes work best, bringing that classic baked potato flavor.
- Butter: Unsalted butter adds richness and helps create that creamy base.
- Onion: A medium onion finely chopped will enhance the soup’s flavor profile.
- Garlic: Fresh garlic gives an aromatic touch; about 3 cloves should suffice.
For the Creamy Base:
- Chicken Broth: Use low-sodium chicken broth to control saltiness while adding depth.
- Heavy Cream: For that luscious creaminess, heavy cream is your best bet—no skimping here!
For Toppings:
- Bacon Bits: Cooked and crumbled bacon takes the richness up a notch; no one can resist bacon!
- Shredded Cheddar Cheese: Sharp cheddar will melt beautifully on top for an irresistible finish.
- Green Onions: Chopped green onions offer freshness and color contrast—plus they look fancy
How to Make Loaded Baked Potato Soup (Newk’s Copycat Recipe)
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare the Potatoes
Start by peeling and dicing your russet potatoes into bite-sized cubes. Make sure they’re uniform so they cook evenly—no potato left behind!
Step 2: Sauté the Aromatics
In a large pot over medium heat, melt about four tablespoons of butter. Toss in your chopped onion and sauté until softened—about five minutes—and then add minced garlic for just another minute until fragrant.
Step 3: Add Potatoes and Broth
Stir in the diced potatoes along with four cups of chicken broth. Bring everything to a gentle boil before reducing heat. Let it simmer for about twenty minutes or until those potatoes are tender enough to poke with a fork.
Step 4: Blend It Up
Once your potatoes are perfectly cooked, grab an immersion blender (or transfer batches to a countertop blender). Blend until smooth but leave some chunks for texture—nobody wants baby food soup.
Step 5: Stir in Cream
Pour in two cups of heavy cream and stir well—this is where the magic happens! Adjust seasoning with salt and pepper according to taste.
Step 6: Serve It Up
Ladle generous portions into bowls and top with crispy bacon bits, shredded cheddar cheese, and a sprinkle of green onions for that final touch of perfection!
Transfer to plates and enjoy every spoonful of this Loaded Baked Potato Soup like there’s no tomorrow! Whether you’re hosting friends or simply trying to impress your taste buds after a long day, this recipe is sure to charm anyone lucky enough to join your cozy culinary adventure.
You Must Know
- This Loaded Baked Potato Soup (Newk’s Copycat Recipe) is the ultimate comfort food.
- Creamy, cheesy, and topped with crispy bacon, it transforms an ordinary potato into a culinary masterpiece.
- Perfect for cold nights or cozy gatherings, this soup will keep everyone coming back for more!
Perfecting the Cooking Process
Start by cooking the bacon until crispy. Then, sauté onions and garlic in the bacon grease for extra flavor. Boil and mash your potatoes while preparing the creamy base, ensuring everything melds perfectly together in one pot.
Add Your Touch
Feel free to swap russet potatoes for Yukon gold for a creamier texture. You can also experiment with seasonings like smoked paprika or add your favorite cheese for an extra kick. Cream Cheese Kale Dip Don’t hesitate to pile on toppings!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to four days. To reheat, warm gently on the stove over low heat, adding a splash of milk to restore creaminess.
Chef's Helpful Tips
- For the best flavor, use homemade chicken broth instead of water for boiling potatoes.
- Always season as you go—this elevates every layer of flavor.
- Lastly, let your soup sit before serving; it intensifies the taste and makes it even better!
I remember the first time I made this Loaded Baked Potato Soup (Newk’s Copycat Recipe) for my friends. They were so impressed that they devoured two bowls each and insisted I make it every week!
FAQs:
What ingredients do I need for Loaded Baked Potato Soup (Newk’s Copycat Recipe)?
To make Loaded Baked Potato Soup, gather the following ingredients: russet potatoes, butter, onion, garlic, chicken broth, heavy cream, shredded cheese (cheddar works best), bacon bits, sour cream, and green onions. These ingredients combine to create a rich and creamy texture that mimics the beloved soup from Newk’s. Feel free to customize your toppings according to your preferences; everything from jalapeños to additional cheese can elevate the dish!
How long does it take to prepare Loaded Baked Potato Soup?
The preparation time for Loaded Baked Potato Soup typically ranges around 15-20 minutes. Cooking will add an additional 30-40 minutes to ensure the potatoes are tender and the flavors meld beautifully. For best results, allow the soup to simmer gently after adding all ingredients. This will enhance the taste and create that signature creamy consistency reminiscent of Newk’s original recipe.
Can I make Loaded Baked Potato Soup ahead of time?
Absolutely! You can prepare Loaded Baked Potato Soup a day in advance. Once cooked, let it cool before refrigerating in an airtight container. When ready to serve, reheat on the stove over low heat or in a microwave until warmed through. Keep in mind that you may need to add a bit more broth or cream if the soup thickens while stored. Enjoy this comforting dish at your convenience!
Is there a vegetarian version of Loaded Baked Potato Soup?
Yes! You can easily adapt Loaded Baked Potato Soup into a vegetarian version by substituting vegetable broth for chicken broth and omitting any meat toppings like bacon. Use plant-based sour cream and milk alternatives if desired. The flavors will still be rich and satisfying without sacrificing taste, making it a delicious option for vegetarians and those looking for a lighter meal.
Conclusion for Loaded Baked Potato Soup (Newk’s Copycat Recipe):
In summary, making Loaded Baked Potato Soup (Newk’s Copycat Recipe) is straightforward and rewarding. With simple ingredients like russet potatoes, cheese, and bacon bits, you can recreate this popular dish at home. This creamy soup not only offers comfort but also allows customization with various toppings. Sweet Potato Tacos Whether enjoyed as a meal on its own or as an accompaniment to your favorite bread, this recipe is sure to please everyone at your table!
Loaded Baked Potato Soup (Newk’s Copycat Recipe)
Loaded Baked Potato Soup is the epitome of comfort food, blending creamy russet potatoes with savory bacon and sharp cheddar cheese. This easy-to-make recipe captures the beloved flavors of Newk’s famous version, making it perfect for chilly evenings or cozy gatherings. With each spoonful, you’ll experience rich textures and delightful warmth that will keep you coming back for more.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 medium russet potatoes, peeled and diced
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups heavy cream
- 1 cup cooked bacon bits
- 1 cup shredded sharp cheddar cheese
- ½ cup chopped green onions
Instructions
- In a large pot over medium heat, melt the butter. Sauté the onion until softened (about 5 minutes). Add minced garlic and cook for an additional minute.
- Stir in the diced potatoes and chicken broth. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes or until potatoes are tender.
- Blend the soup until smooth but leave some chunks for texture.
- Stir in heavy cream and season with salt and pepper to taste.
- Serve hot, topped with crispy bacon bits, shredded cheddar cheese, and chopped green onions.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 2g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 80mg
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