That Soup Is Loaded!

About author / Christine Gable

Culinary enthusiast; kids cuisine and slow cooking; magazine recipe developer; professional writer. Her simple recipes are great for family dinners.

Baked potatoes. Who doesn’t love ‘em? Especially loaded up with all the goods—you know, butter and sour cream, salt and pepper. Heck, chives and bacon bits, when life is really good.

The potato is a satisfying, healthy food that’s rich in potassium and vitamin C. But you can get yourself into trouble by loading up on all the full-fat, rich toppings. Yeah, the very goodies that make that potato so divine to begin with can quickly make it a fat-filled, calorie-loaded meal.

Reminds me of the days when I used to waitress at Garfield’s Restaurant: oh, the baked potatoes that they served there. They were huge (think Costco variety), baked to crisp perfection. Each main entrée would get one of these beauties alongside, to be cut open, puffed out and served with the patron’s protein choice. A large ice cream scoop of butter, of full-fat sour cream—or, for those that like to control their own portions, a little stainless steel cup overflowing with a scoopful, set alongside that tater.

They were utterly divine.

Just the thought of those perfectly baked puffy baked potatoes can make my stomach growl right now.

So when I saw a Kraft foods recipe idea for a loaded “baked potato” soup, it hit me hard. What a great idea: A soup that encompassed all my favorite parts of this divine starchy veggie wonder.

One of the things I love most about potatoes: their simplicity. Just bake and eat—reminds me of traveling carnival tales and how there would be stands where potatoes were baked right over open coals. The fair-goers would buy a whole potato; wrap it in a cloth and munch on it, biting right into the end (with a sprinkle of salt, if they were lucky).

Potatoes and fairs. Potatoes and carnivals. Potatoes and parties. They really are a perfect fit—especially when you can make quick work with a slow cooker and end up with a delicious soup that serves many.

This is one of those recipes that would be perfect for a party—just throw the peeled and chopped potatoes in, and then finish it up in 15 minutes by setting out the toppings and preparing the bacon (unless you’re going for the sprinkle-on salad topping type), and set out bowls and a ladle. Guests can help themselves and choose which accents they’d like to “load” their bowl with. Our favorites: sour cream, cheddar cheese, green onions, and lots and lots of bacon.

The first time I made this I figured one pound of bacon would be enough—HA!—think again. I wasn’t thinking how much we all love bacon. We could easily have finished off two pounds for a family of four (Yes, leave enough extra to eat strips on the side—not just in the soup). However, if you’re having this soup as a party dish, serve the bacon crumbled as a side dish.

Best of all, this soup is not only delish but also super-easy. Peel the potatoes, cut ‘em into 1-inch cubes, add water and turn the crockpot on. It’s one of the easiest soups I’ve ever made—and one of the most comforting. If you want to turn this one pot meal into a complete meal, add a green salad too.

Serves/Makes: 6

• 6 large baking potatoes
• 1 large onion
• 1 quart chicken broth
• 3 cloves garlic
• 1/4 cup butter
• 2 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup cream or half-and-half cream
• 1 cup shredded sharp Cheddar cheese
• 3 tablespoons chopped fresh chives
• 1 cup sour cream (optional)
• 8 slices bacon, fried & crumbled
• Cheddar cheese, for sprinkling