Comforting Loaded Baked Potato Soup

Why Make This Recipe

Loaded Baked Potato Soup is the perfect meal for chilly days. It’s creamy, hearty, and full of flavor. With warm potatoes, rich cheese, and crispy bacon, this soup brings comfort in every spoonful. It is easy to make and will satisfy your hunger. Plus, it’s a great way to enjoy the classic baked potato in a new form.

How to Make Comforting Loaded Baked Potato Soup

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

Directions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 to 7 minutes until soft and translucent.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. 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.
4. 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.
5. 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.
6. Ladle soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.

How to Serve Comforting Loaded Baked Potato Soup

Serve the soup hot in bowls. For an extra touch, sprinkle more cheese, bacon, and green onions on top. You can enjoy it with fresh bread or a side salad to complete the meal.

How to Store Comforting Loaded Baked Potato Soup

Let the soup cool down to room temperature. Then, place it in an airtight container and store it in the refrigerator. It can stay fresh for about 3 to 4 days. You can also freeze the soup in a freezer-safe container for up to 2 months. Just reheat it on the stove or in the microwave before serving.

Tips to Make Comforting Loaded Baked Potato Soup

• Use a mix of different potatoes for extra flavor and texture.
• Adjust the thickness by blending the soup more or less to your liking.
• If you want a lighter version, you can use milk instead of heavy cream.

Variation

You can add veggies like broccoli or corn for extra nutrients. For a spicier kick, add some diced jalapeños or sprinkle in some red pepper flakes.

FAQs

Can I make this soup vegetarian?
Yes! Use vegetable broth instead of chicken broth and skip the bacon.

Can I use other types of cheese?
Absolutely! You can use any cheese you like, such as mozzarella, gouda, or even pepper jack for a little spice.

How can I thicken the soup?
If you want a thicker soup, you can mash some of the potatoes with a potato masher or add a cornstarch slurry (mix cornstarch with water) and stir it in while simmering.

Loaded Baked Potato Soup

This creamy and hearty Loaded Baked Potato Soup is full of flavor, making it the perfect dish for chilly days. Enjoy the classic baked potato in a comforting, new form.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Soup Base

• 4 large russet potatoes, scrubbed and diced
• 4 cups chicken broth or vegetable broth Use vegetable broth for a vegetarian version
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika

Creamy Ingredients

• 1 cup heavy cream Substitute with milk for a lighter version
• 1 cup sharp cheddar cheese, shredded Feel free to use other cheese varieties
• 1/2 cup sour cream

Toppings

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

Method

 

Preparation

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 to 7 minutes until soft and translucent.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add diced potatoes to the pot along with chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper.
4. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until potatoes are fork-tender.

Blending and Final Steps

1. Once potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred or carefully transfer soup in batches to a stand blender and blend until smooth.
2. Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until cheese melts and soup is heated through, around 5 minutes. Taste and adjust seasoning if necessary.
3. Ladle soup into serving bowls and top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 15gFat: 22gSaturated Fat: 12gSodium: 800mgFiber: 5gSugar: 4g

Notes

Let the soup cool down to room temperature. Store in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months. Reheat before serving. For extra flavor and texture, consider mixing different potatoes and adding vegetables like broccoli or corn. For a spicier kick, add diced jalapeños or sprinkle red pepper flakes.

Tried this recipe?

Let us know how it was!