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’s like a warm hug in a 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

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sauté until softened and fragrant, about 3-4 minutes.
2. Step 2: Add diced potatoes, dried thyme, smoked paprika, salt, and pepper. Stir to coat the potatoes in the seasonings.
3. Step 3: Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
4. Step 4: Use a potato masher or immersion blender to mash some of the potatoes in the pot, leaving some chunks for texture.
5. Step 5: Stir in heavy cream, shredded cheddar cheese, and sour cream until the cheese has melted and the soup is creamy and smooth.
6. Step 6: Taste and adjust seasoning if needed. Remove from heat and ladle into bowls.
7. Step 7: Top each bowl with crumbled bacon and chopped green onions before serving.

Tips & Variations

• For a vegetarian version, use vegetable broth and omit bacon or substitute with smoked paprika for a smoky flavor.
• Stir in cooked corn or peas for extra color and sweetness.
• Replace heavy cream with half-and-half for a lighter soup, but it will be less rich.
• To save time, cook potatoes in the microwave until just tender before adding to the pot.

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. If the soup thickens too much, add a splash of broth or cream to loosen it.

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 and refrigerated. Reheat slowly on the stove before serving, adding extra broth or cream if needed to maintain the desired consistency.

Can I freeze the loaded baked potato soup?

While you can freeze this soup, the texture of the potatoes may change slightly when thawed. It’s best to freeze without the toppings like bacon and green onions, which can be added fresh after reheating.

Comforting Loaded Baked Potato Soup Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

This comforting loaded baked potato soup is a creamy and hearty dish perfect for chilly days. Packed with tender diced potatoes, savory bacon, sharp cheddar cheese, and a touch of smoked paprika, it delivers all the delicious flavors of a loaded baked potato in a warm, satisfying bowl.

• Author: Zane
• 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

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

Dairy & Toppings

• 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

1. Prepare the aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
2. Cook the potatoes: Add the diced russet potatoes to the pot along with the chicken or vegetable broth, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Blend the soup: Use an immersion blender to partially blend the soup until creamy but still a bit chunky, giving a thick, hearty texture. Alternatively, blend half of the soup in batches in a blender and return it to the pot.
4. Add cream and cheese: Stir in the heavy cream and shredded sharp cheddar cheese. Continue to cook on low heat, stirring frequently, until the cheese is melted and the soup is heated through.
5. Finish with sour cream and toppings: Remove the soup from heat and stir in the sour cream. Adjust seasoning with additional salt and pepper if needed. Serve the soup hot, garnished with crumbled bacon and chopped green onions.

Notes

• For a vegetarian version, use vegetable broth and omit bacon or substitute with smoked tempeh or mushrooms.
• Russet potatoes are preferred for their fluffy texture when cooked, but Yukon Gold can be used as an alternative.
• Adjust the thickness of the soup by adding more broth if needed.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: loaded baked potato soup, creamy potato soup, bacon potato soup, comfort food soup, cheddar cheese soup