Comforting Loaded Baked Potato Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
