Comforting Loaded Baked Potato Soup

why make this recipe

Comforting Loaded Baked Potato Soup is a warm and hearty dish that feels like a big hug in a bowl. It combines the classic flavors of baked potatoes with creamy soup goodness. This recipe is perfect for chilly days and is sure to please everyone at the dinner table. With its rich taste and cozy ingredients, it’s a soup that you can enjoy anytime you want a little comfort.

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. Stir in minced garlic and cook for 1 minute until fragrant.
2. 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.
3. 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.
4. 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.
5. 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. Add toppings like crumbled bacon, extra cheddar cheese, and chopped green onions for a delightful finish. It pairs well with crusty bread or a side salad for a complete meal.

how to store Comforting Loaded Baked Potato Soup

Store any leftovers in an airtight container in the refrigerator. It will last for about 3 to 4 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through.

tips to make Comforting Loaded Baked Potato Soup

• Use fresh ingredients for the best flavor.
• If you prefer a thicker soup, blend more of the soup until smooth.
• You can make this soup ahead of time and freeze it. Just be aware that the texture may change a little after freezing and reheating.
• Feel free to customize the toppings based on your preference.

variation

You can add other vegetables like carrots or celery for extra nutrition. Additionally, try using different types of cheese for a unique flavor twist. For a lighter version, substitute half-and-half for the heavy cream and skip the sour cream.

FAQs

Can I make this soup vegetarian?
Yes! Simply use vegetable broth and skip the bacon. You can add smoked paprika for a hint of smokiness.

How do I make this soup spicier?
Add some diced jalapeños or a sprinkle of cayenne pepper when cooking. Adjust the amount to your spice preference.

Can I use different types of potatoes?
Yes, although russet potatoes are traditional for their creaminess, you can use Yukon Gold or red potatoes if you prefer. Just keep in mind the texture and flavor will vary slightly.

Comforting Loaded Baked Potato Soup

A warm and hearty Loaded Baked Potato Soup that combines the classic flavors of baked potatoes with creamy soup goodness, perfect for chilly days.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 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 salt and pepper

Creamy Additions

• 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

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.

Cooking

1. Add diced potatoes to the pot along with chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper.
2. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until potatoes are fork-tender.
3. Once potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred.
4. 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.
6. Taste and adjust seasoning if necessary.

Serving

1. Ladle soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.

Notes

Use fresh ingredients for the best flavor. If you prefer a thicker soup, blend more of the soup until smooth. This soup can be made ahead of time and frozen, though the texture may change slightly after reheating. Customize toppings based on your preference.