Comforting Loaded Baked Potato Soup Recipe

Introduction

This comforting loaded baked potato soup is a creamy, flavorful dish perfect for chilly days. Packed with tender potatoes, sharp cheddar, and crispy bacon, it brings all the cozy flavors of a classic baked potato in a warm bowl.

Ingredients

• 4 large russet potatoes, scrubbed and diced
• 4 cups chicken broth or vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 4 slices bacon, cooked and crumbled
• 1/4 cup green onions, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic, dried thyme, and smoked paprika, cooking for another minute until fragrant.
2. Step 2: Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
3. Step 3: Use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for texture.
4. Step 4: Stir in the heavy cream, shredded cheddar cheese, and sour cream until the cheese melts and the soup is creamy. Season with salt and pepper to taste.
5. Step 5: Serve the soup topped with crumbled bacon and chopped green onions for a classic loaded baked potato flavor.

Tips & Variations

• Use vegetable broth to make this soup vegetarian-friendly, and substitute bacon with smoked paprika for a smoky flavor.
• For extra creaminess, add a splash more heavy cream or a dollop of cream cheese.
• Include corn kernels or chopped broccoli for added texture and nutrition.
• Leftover soup can be thick; thin with a bit of broth or milk when reheating.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens, add a splash of broth or milk to loosen the consistency before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato for this soup?

Russet potatoes are ideal for their starchy texture, but Yukon Gold potatoes can be used for a creamier, buttery flavor.

Is it possible to make this soup dairy-free?

Yes, substitute heavy cream and sour cream with coconut milk or a dairy-free cream alternative, and skip the cheese or use a dairy-free cheese substitute.

Comforting Loaded Baked Potato Soup Recipe

Print Recipe

★★★★★

4.9 from 278 reviews

This comforting loaded baked potato soup is a creamy, hearty dish perfect for chilly days. Featuring tender chunks of russet potatoes simmered in rich chicken or vegetable broth, and blended with garlic, onions, and a mix of sharp cheddar cheese, sour cream, and crispy bacon, this soup delivers the cozy flavors of a loaded baked potato in a warm, spoonable form.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Soup Base

• 4 large russet potatoes, scrubbed and diced
• 4 cups chicken broth or vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Finishing Ingredients

• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 4 slices bacon, cooked and crumbled
• 1/4 cup green onions, chopped

Instructions

1. Prepare the potatoes and aromatics: Start by scrubbing and dicing the russet potatoes into bite-sized pieces. Dice the onion finely and mince the garlic cloves to ensure they blend smoothly into the soup.
2. Sauté onions and garlic: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic, dried thyme, and smoked paprika, cooking for an additional minute to release their flavors.
3. Cook the potatoes: Add the diced potatoes to the pot and pour in 4 cups of chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for about 15-20 minutes until the potatoes are tender and easily pierced with a fork.
4. Blend the soup: Using an immersion blender, partially blend the soup to create a creamy texture with some chunks remaining for a hearty feel. If an immersion blender is not available, carefully transfer half the soup to a blender, then return it to the pot.
5. Add cream and cheese: Stir in 1 cup of heavy cream and 1 cup of shredded sharp cheddar cheese. Continue to heat gently, stirring until the cheese is melted and the soup is creamy and smooth.
6. Season and add sour cream: Taste the soup and add salt and pepper as needed. Stir in 1/2 cup sour cream to enhance the richness and tangy flavor of the soup.
7. Cook bacon and garnish: In a separate pan, cook 4 slices of bacon until crisp. Drain on paper towels and crumble into small pieces. Sprinkle the crumbled bacon and chopped green onions over the top of the soup before serving.

Notes

• You can substitute turkey bacon or omit bacon for a vegetarian version.
• Use vegetable broth to make the soup vegetarian-friendly.
• For a thicker soup, blend more of the soup before adding cream.
• Leftover soup can be stored in the refrigerator for up to 3 days.
• Reheat gently on the stovetop to prevent curdling of cream cheese and sour cream.

Keywords: loaded baked potato soup, creamy potato soup, comfort food, hearty soup, cheddar cheese soup, bacon soup