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.
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 & Others
- 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 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
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 65 mg
Keywords: loaded baked potato soup, creamy potato soup, comfort food soup, cheddar cheese soup, bacon soup, easy potato soup, homemade soup
