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If you’ve ever longed for a bowl of pure comfort in a spoon, this Comforting Loaded Baked Potato Soup is exactly what you need. Imagine tender russet potatoes swirling in a dreamy broth infused with fragrant garlic and onions, all made irresistibly creamy with sharp cheddar cheese and rich heavy cream. Topped with smoky bacon bits and fresh green onions, this soup is a warm, hearty hug that satisfies your taste buds and soul alike. It’s simple to make, packed with flavors, and perfect for chilly evenings or those lazy weekends when comfort food is the only thing on your mind.

Comforting Loaded Baked Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the secret to making this soup a standout dish. Each component plays a crucial role: the potatoes provide body and heartiness, aromatics build depth, dairy brings creaminess, and seasonings tie everything together perfectly.

Russet potatoes: Their starchy texture is ideal for a creamy soup base without becoming too mushy.
Chicken or vegetable broth: The flavorful liquid foundation that keeps the soup light yet savory.
Onion: Adds sweetness and aromatic warmth to the soup’s foundation.
Garlic: Infuses a subtle savory punch that makes every spoonful special.
Heavy cream: Elevates the soup’s texture to velvety smoothness and richness.
Sharp cheddar cheese: Melts beautifully to lend a cheesy depth and slight tang.
Sour cream: Brings a cool, tangy balance that rounds out the creaminess.
Green onions: Offer a fresh, slightly pungent bite that lifts the flavors.
Salt and pepper to taste: Essential for seasoning and enhancing every ingredient.
Olive oil: Used to gently sauté the onions and garlic, adding a subtle fruity undertone.
Dried thyme: Gives the soup an earthy, herbaceous note that complements the potatoes.
Smoked paprika: Infuses a slight smokiness and deep color for extra flavor complexity.

How to Make Comforting Loaded Baked Potato Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat, then add the diced onions. Cooking them gently for 5 to 7 minutes until they turn soft and translucent unlocks their natural sweetness. Next, stir in minced garlic and sauté for just a minute to release its fragrant aroma. This careful step creates the flavorful backbone of your Comforting Loaded Baked Potato Soup, so take your time to let those aromas develop.

Step 2: Cook the Potatoes

Once your aromatics are beautifully softened, add the diced russet potatoes to the pot along with the chicken or vegetable broth. Sprinkle in dried thyme, smoked paprika, salt, and pepper right away so the potatoes absorb these lovely layers of flavor as they cook. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Let it cook for 15 to 20 minutes, stirring occasionally, until the potatoes are wonderfully tender and easily pierced with a fork.

Step 3: Purée the Soup

For that classic creamy texture of comfort food, use an immersion blender directly in the pot to blend the potatoes and broth. You can blend it smooth or leave some chunks if you prefer a little bite for extra texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a standing blender to puree. This step brings your soup together into one luscious, velvety concoction that just beckons for a spoon.

Step 4: Incorporate Dairy and Cheese

Lower the heat and gently stir in the heavy cream, shredded sharp cheddar cheese, and sour cream. Keep the soup on low until the cheese melts completely and the mixture thickens slightly, usually about 5 minutes. Taste your soup now and adjust with a pinch more salt or pepper if it needs a little boost. This addition transforms your soup into the ultimate indulgence.

Step 5: Garnish and Serve

Ladle your Comforting Loaded Baked Potato Soup into warm bowls and top generously with crispy crumbled bacon, extra shredded cheese, and a sprinkle of chopped green onions. These toppings provide delightful crunch, extra flavor, and a fresh pop that rounds out each bite. Serve it steaming hot to make those cold days instantly better.

How to Serve Comforting Loaded Baked Potato Soup

Garnishes

Beyond the classic bacon, cheddar, and green onions, consider adding sour cream dollops, crispy shallots, or even chives for a fresh herbal punch. These little touches not only look inviting but introduce exciting flavor contrasts that elevate the soup experience.

Side Dishes

This soup pairs perfectly with a crusty baguette or fresh buttery cornbread to soak up every last delicious drop. For lighter sides, a crisp green salad or roasted vegetables offer complementary texture and color to your meal.

Creative Ways to Present

Elevate your presentation by serving the soup in small bread bowls for an edible vessel or layering toppings in clear mugs so everyone can see that beautiful cheesy, bacon-laden goodness before diving in. For family gatherings, consider a potato soup bar with multiple toppings—lettuce, diced tomatoes, chopped herbs, or even roasted broccoli for a fun, interactive meal.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Comforting Loaded Baked Potato Soup in an airtight container in the refrigerator. It keeps well for up to four days and actually tastes even better the next day as the flavors continue to meld.

Freezing

This soup freezes nicely. Just make sure it’s fully cooled before transferring to freezer-safe containers or bags. Freezing before adding cheese and cream can help maintain texture, so leave those to add fresh after thawing.

Reheating

Reheat over low heat on the stovetop, stirring frequently to prevent the cream and cheese from separating. If the soup thickens too much during storage, add a splash of broth or milk to return it to the perfect creamy consistency.

FAQs

Can I make this soup vegetarian?

Absolutely! Swap chicken broth for vegetable broth and simply skip the bacon topping or replace it with smoky roasted nuts or mushrooms. The smoked paprika adds a lovely smoky note that keeps the soup flavorful.

How do I make the soup thicker?

For a thicker soup, blend more of the potatoes to a smooth consistency or simmer uncovered for a few extra minutes to reduce some of the liquid.

What toppings go well with baked potato soup?

Classic favorites include extra shredded cheddar, crispy bacon, fresh green onions, chives, and sour cream. You can also try diced tomatoes, roasted corn, or even hot sauce for a spicy kick.

Can I freeze leftovers?

Yes, just make sure the soup cools completely before freezing in airtight containers. When reheating, do so gently on the stove and stir often to maintain that creamy texture.

Can I use other types of potatoes?

Yukon Gold potatoes are a great alternative for a buttery texture, but it’s best to avoid waxy potatoes as they don’t break down as well and can make the soup gummy.

Final Thoughts

This Comforting Loaded Baked Potato Soup is truly a kitchen classic that brings warmth and happiness in every spoonful. Whether it’s a busy weeknight or a leisurely weekend, this soup’s creamy texture, cheesy richness, and hearty toppings will quickly become a favorite in your recipe rotation. Go ahead, dive into a bowl—it’s like a cozy hug for your taste buds!

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Comforting Loaded Baked Potato Soup Recipe

★★★★★

5 from 21 reviews

Author: Zoe
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

This creamy loaded baked potato soup blends tender russet potatoes, hearty broth, and a medley of savory toppings like sharp cheddar cheese, crispy bacon, and fresh green onions, creating the ultimate comfort food perfect for chilly days and cozy dinners.

Instructions

Sauté the Vegetables: 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, building the flavor base for the soup.
Cook the Potatoes: Add diced potatoes to the pot along with broth of choice. 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, stirring occasionally to prevent sticking.
Blend the Soup: Use an immersion blender to purée the soup until smooth or slightly chunky as preferred. Alternatively, blend in batches using a stand blender, being careful with hot liquid.
Add Cream and Cheese: Stir in heavy cream, shredded cheddar cheese, and sour cream. Cook on low heat for about 5 minutes, stirring until cheese melts and soup is heated through. Adjust seasoning as needed.
Serve: Ladle soup into bowls and top with crumbled bacon, additional shredded cheddar cheese, and chopped green onions. Serve immediately for a warm, comforting meal.

Notes

For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon toppings.
Reserve some potato chunks before blending if you prefer a chunkier texture.
Soup freezes well; cool completely before freezing and add dairy after reheating for best texture.
Use extra-virgin olive oil for the best flavor when sautéing.
Shred your own cheddar cheese from block cheese for better melting and taste.
To thicken soup further, blend more potatoes or simmer uncovered to reduce liquid.
Sweet potatoes or leeks can be used seasonally as substitutes.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soups & Stews
Method: Sautéing, Boiling, Blending
Cuisine: American