Comforting Loaded Baked Potato Soup Recipe
Introduction
This comforting loaded baked potato soup is a creamy, hearty dish perfect for chilly days. Packed with tender potatoes, sharp cheddar, and smoky bacon, it brings all the flavors of a classic baked potato into a warm, satisfying 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
- Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 to 7 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
- Step 2: Add diced potatoes to the pot along with chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until potatoes are fork-tender.
- Step 3: Once potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred. Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth.
- Step 4: Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until cheese fully melts and soup is heated through, around 5 minutes. Taste and adjust seasoning if necessary.
- Step 5: Ladle soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
Tips & Variations
- For a vegetarian version, use vegetable broth and omit the bacon or replace it with smoked tofu crumbles for a similar smoky flavor.
- If you prefer a chunkier soup, blend only half the soup and stir in the remaining diced potatoes for texture.
- Feel free to add extra toppings like a dollop of sour cream, chives, or chili flakes for added flavor.
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 to prevent sticking. You can add a splash of broth or cream when reheating to restore the soup’s creamy consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be prepared a day in advance. Just keep it refrigerated and reheat slowly before serving. It often tastes even better the next day as the flavors meld.
Can I use different types of potatoes?
Russet potatoes work best for a creamy texture, but Yukon Gold potatoes can also be used for a slightly buttery flavor and smooth consistency.
Print
Comforting Loaded Baked Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Comforting Loaded Baked Potato Soup recipe delivers a rich, creamy, and hearty meal perfect for chilly days. Made with tender diced russet potatoes, savory chicken or vegetable broth, sautéed onions and garlic, and enhanced with sharp cheddar cheese, sour cream, and crispy bacon, this soup is bursting with flavor and texture. Garnished with green onions and extra cheese, it recreates the classic loaded baked potato experience in a warm, spoonable form that will satisfy any comfort food craving.
Ingredients
Main 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
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until the onion becomes soft and translucent. Then, stir in the minced garlic and cook for an additional minute until the garlic is fragrant, being careful not to burn it.
- Cook the Potatoes: Add the diced potatoes into the pot along with chicken or vegetable broth. Season with dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15 to 20 minutes until the potatoes are fork-tender and cooked through.
- Purée the Soup: Once the potatoes are tender, use an immersion blender directly in the pot to purée the soup to your desired consistency—either perfectly smooth or with some chunks for texture. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth, then return it to the pot.
- Incorporate Dairy and Cheese: Stir in the heavy cream, shredded sharp cheddar cheese, and sour cream. Continue cooking the soup over low heat for about 5 minutes, stirring occasionally, until the cheese is fully melted and the soup is heated through. Taste and adjust salt and pepper seasoning as needed.
- Garnish and Serve: Ladle the hot soup into serving bowls. Top each bowl with crumbled cooked bacon, extra shredded cheddar cheese, and chopped green onions. Serve immediately for a delicious and satisfying meal.
Notes
- You can substitute the chicken broth with vegetable broth to make the soup vegetarian-friendly (omit bacon or use a vegetarian bacon alternative).
- For a thicker soup, reduce the broth slightly or add a cornstarch slurry before puréeing.
- If you prefer a dairy-free version, swap heavy cream and sour cream with coconut cream or cashew cream and omit cheese or use dairy-free cheese.
- Bacon can be cooked in advance and stored in the refrigerator to save time.
- Use an immersion blender carefully to avoid splatters of hot soup.
- Optional toppings include extra cheese, sour cream dollops, or crispy fried onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: loaded baked potato soup, creamy potato soup, bacon potato soup, comfort food soup, easy potato soup, cheddar cheese soup
