Comforting Loaded Baked Potato Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
