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

Scale

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