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, cheese, and savory bacon, it brings all the flavors of a loaded baked potato into a warm bowl. Easy to prepare and utterly satisfying, this soup is sure to become a favorite.

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 olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
2. Step 2: Add the diced potatoes to the pot along with the 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.
3. Step 3: Once potatoes are tender, use an immersion blender to blend the soup to your preferred texture—smooth or slightly chunky. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
4. Step 4: Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until the cheese melts completely and the soup is heated through, about 5 minutes. Taste and adjust seasoning if needed.
5. Step 5: Ladle the soup into serving bowls. Top each portion with crumbled bacon, extra shredded cheese, and chopped green onions before serving.

Tips & Variations

• For a vegetarian version, use vegetable broth and omit the bacon.
• Reserve some potato chunks before blending for added texture.
• Use smoked cheddar for a deeper smoky flavor.
• Garnish with a dollop of sour cream or crispy fried onions for extra richness.

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 also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes work best for their fluffy texture, but you can substitute Yukon Gold potatoes for a creamier consistency. Avoid waxy potatoes as they may not break down as well.

Is it possible to make this soup dairy-free?

Yes, substitute the heavy cream and sour cream with coconut cream or a dairy-free alternative. Use a plant-based cheese to keep the flavor while making it vegan-friendly.

Loaded Baked Potato Soup Recipe

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★★★★★

4.9 from 68 reviews

This comforting loaded baked potato soup combines creamy potatoes, savory broth, and classic toppings like bacon and cheddar cheese to create a warm, hearty meal perfect for chilly days. Made with simple ingredients and easy steps, this soup offers the rich flavors of a baked potato in a cozy, creamy bowl.

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

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 large russet potatoes, scrubbed and diced
• 4 cups chicken broth or vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced

Dairy

• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup sour cream

Toppings

• 4 slices bacon, cooked and crumbled
• 1/4 cup green onions, chopped

Seasonings

• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika

Instructions

1. Sauté aromatics: 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.
2. Cook potatoes: 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.
3. Blend the soup: 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.
4. Add dairy and heat: 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.
5. Serve: Ladle soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.

Notes

• For a vegetarian version, use vegetable broth and omit bacon.
• Reserve some potato chunks before blending for added texture if desired.
• You can substitute heavy cream with half-and-half for a lighter version.
• To make the soup spicier, add a pinch of cayenne pepper or hot sauce.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: baked potato soup, loaded potato soup, creamy potato soup, comfort food, easy soup recipe