Loaded Baked Potato Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybynova.com/loaded-baked-potato-soup-recipe/
