Description
This comforting loaded baked potato soup is a rich and creamy blend of tender russet potatoes, sharp cheddar cheese, and savory broth, topped with crispy bacon and fresh green onions. Perfect for chilly days, it offers a warm, satisfying meal that’s easy to prepare and customizable for various dietary preferences.
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 the Vegetables: 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 to build the essential flavor base.
- Cook the Potatoes: Add diced potatoes and pour in chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cook for 15 to 20 minutes until potatoes are fork-tender, stirring occasionally.
- Blend the Soup: Use an immersion blender to puree the soup to your desired texture, leaving some chunks for bite if preferred. Alternatively, blend in batches with a stand blender carefully to avoid splatters.
- Add Cream and Cheese: Stir in heavy cream, shredded cheddar cheese, and sour cream. Cook over low heat for about 5 minutes until cheese fully melts and soup is heated through. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and top each with crumbled bacon, additional shredded cheddar cheese if desired, and chopped green onions for a classic loaded baked potato flavor.
Notes
- Vegetarian option: Use vegetable broth and omit bacon.
- Reserve some potato chunks before blending for added texture.
- Freeze soup before adding dairy; add cream and cheese when reheating for best texture.
- Substitute half-and-half or evaporated milk to lighten creaminess.
- Turkey bacon or smoked almonds can replace traditional bacon for different dietary needs.
- Store in the refrigerator up to 4 days in a sealed container, reheat gently to prevent separation.
- Best served warm with crusty bread or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups & Stews
- Method: Sautéing, simmering, blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 65 mg
Keywords: baked potato soup, loaded potato soup, creamy soup, comforting soup, easy dinner, cheese soup, bacon soup, autumn recipes
