🔥 Loaded Baked Potato Soup 🔥

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This detailed recipe ensures a rich, creamy soup with layers of flavor, perfect for any occasion. Let’s dive in with step-by-step instructions and tips for making this comforting dish a success.

Ingredients

Base

  • 1-2 lb bag frozen hash brown potatoes: Cubed or shredded, your choice. Shredded will give a smoother texture, while cubed offers chunkier bites.
  • 1 can cream of chicken soup: Adds richness and a savory base flavor.
  • 1 (8 oz) block cream cheese: Softened to room temperature for easy melting.
  • 1 (32 oz) container chicken broth: Use low-sodium if you prefer to control the saltiness.

Seasonings

  • 1 package ranch seasoning mix: Adds tangy, herby notes to the soup.
  • Salt, pepper, garlic powder, onion powder: Adjust to taste for added depth of flavor. Start with 1 teaspoon of each and adjust as it cooks.

Add-Ins

  • 1 bag real bacon bits: For smoky, crispy bites; save half for garnish.
  • 1 (16 oz) bag shredded cheese: Sharp cheddar works best for bold flavor, but feel free to use your favorite.

Optional Garnishes

  • Sour cream: Adds a creamy tang.
  • Chopped green onions or parsley: For a fresh, vibrant finish.
  • Crumbled crackers or croutons: Adds a crunchy element.

Equipment

  • Slow Cooker (Crockpot): A 6-quart slow cooker works perfectly.
  • Wooden Spoon or Silicone Spatula: For stirring without scratching your pot.
  • Ladle: To serve portions neatly.

Step-by-Step Instructions

1. Prepare Ingredients

  • Cream Cheese Tip: Set the cream cheese out at room temperature about 30 minutes before starting. This ensures it melts smoothly.
  • Hash Browns: No need to thaw; toss them in frozen for convenience.

2. Assemble the Base

  1. Layer Ingredients: In your slow cooker, add the hash browns, cream of chicken soup, and chicken broth. Stir to combine.
  2. Add Cream Cheese: Place the softened cream cheese in chunks on top of the mixture. It will melt as the soup cooks.
  3. Season: Sprinkle in the ranch seasoning mix, and season with salt, pepper, garlic powder, and onion powder.

3. Cook

  1. Set the Cooker: Cover the slow cooker and cook on high for 4 hours.
  2. Stir Occasionally: Stir every hour to help the cream cheese melt evenly and to prevent sticking.

4. Add the Cheese and Bacon

  1. Stir in Add-Ins: About 30 minutes before the soup is done, stir in half of the shredded cheese and half of the bacon bits. Let them melt and combine with the soup.

5. Taste and Adjust

  1. Final Seasoning Check: Taste the soup and adjust salt and pepper if needed.

6. Serve and Garnish

  1. Serve: Ladle the soup into bowls.
  2. Garnish: Top each serving with a sprinkle of the reserved cheese, a few bacon bits, and a dollop of sour cream. Add chopped green onions or parsley for color.

Tips for the Perfect Soup

  1. Thicker Soup: If you prefer a thicker texture, use a potato masher or immersion blender to lightly mash some of the potatoes before adding the cheese and bacon.
  2. Customize: Add diced ham, cooked chicken, or sausage for extra protein.
  3. Vegetarian Version: Substitute cream of chicken soup with cream of mushroom or cream of celery, and use vegetable broth instead of chicken broth.
  4. Make-Ahead Tip: This soup reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days.

Nutritional Note (Approximate Per Serving)

  • Calories: 350-400
  • Protein: 12g
  • Carbohydrates: 28g
  • Fat: 22g

This Loaded Baked Potato Soup is indulgent and packed with flavor, making it perfect for feeding a crowd or enjoying as a comforting family meal. 😊

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