Comforting Loaded Baked Potato Soup Recipe

Introduction

This comforting loaded baked potato soup is perfect for cozy nights when you crave something warm and filling. Packed with creamy potatoes, sharp cheddar cheese, and savory bacon, it’s like a bowl of your favorite baked potato in soup form.

Ingredients

• 4 medium russet potatoes (or Yukon Gold for a buttery flavor)
• 4 cups chicken or vegetable broth (for vegetarian option, use vegetable broth)
• 1 medium onion (yellow onion or leeks are good alternatives)
• 2 cloves garlic (minced)
• 1 cup heavy cream (or half-and-half for lighter options)
• 1 cup sharp cheddar cheese (shredded)
• 1/2 cup sour cream (or Greek yogurt for a lighter version)
• 4 slices bacon (cooked and crumbled, omit for vegetarian)
• 2 scallions green onions (chopped for garnish)
• Salt to taste
• Pepper to taste
• 2 tablespoons olive oil (for sautéing)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 5-7 minutes until soft and translucent. Then, add minced garlic and cook for an additional minute until fragrant.
2. Step 2: Stir in the diced russet potatoes, chicken or vegetable broth, dried thyme, smoked paprika, salt, and pepper. Bring this mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes until the potatoes are fork-tender.
3. Step 3: Using an immersion blender, blend the soup to your desired texture—smooth or slightly chunky. Be careful if blending in batches to avoid spills.
4. Step 4: Stir in heavy cream, shredded sharp cheddar cheese, and sour cream. Cook on low heat for about 5 minutes, until the cheese melts completely. Adjust seasoning if necessary before serving.
5. Step 5: Serve the soup hot, garnished with crumbled bacon, extra cheese, and chopped green onions.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
• Use Yukon Gold potatoes for a creamier, buttery flavor.
• Try adding a pinch of cayenne pepper for a slight kick.
• For extra richness, stir in some grated Parmesan cheese along with the cheddar.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. If the soup thickens too much when reheated, add a splash of broth or milk to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, to make a vegan version, use vegetable broth, replace heavy cream and sour cream with coconut milk or cashew cream, omit the bacon, and use a plant-based cheese alternative or nutritional yeast.

Can I freeze loaded baked potato soup?

Freezing is possible, but the texture may change slightly due to the cream and potatoes. It’s best to freeze before adding cream and cheese, then thaw and add those fresh when reheating.

Comforting Loaded Baked Potato Soup Recipe

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4.5 from 64 reviews

This comforting loaded baked potato soup is perfect for cozy nights, featuring tender potatoes simmered in flavorful broth, blended to a creamy texture, and enriched with sharp cheddar, sour cream, and bacon garnishes. It’s a hearty and satisfying dish ideal for a warming meal.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 4 medium russet potatoes (or Yukon Gold for a buttery flavor)
• 4 cups chicken or vegetable broth (for vegetarian option, use vegetable broth)
• 1 medium onion (yellow onion or leeks are good alternatives)
• 2 cloves garlic (minced)
• 2 tablespoons olive oil (for sautéing)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• To taste salt
• To taste pepper

Dairy & Cheese

• 1 cup heavy cream (or half-and-half for lighter options)
• 1 cup sharp cheddar cheese (shredded)
• 1/2 cup sour cream (or Greek yogurt for a lighter version)

Garnishes

• 4 slices bacon (cooked and crumbled, omit for vegetarian)
• 2 scallions green onions (chopped for garnish)

Instructions

1. Preparation Steps: Gather and prepare all ingredients: dice the potatoes and onion, mince the garlic, shred the cheese, cook the bacon until crisp and crumble it, and chop the scallions for garnish.
2. Sauté Onions and Garlic: Heat olive oil in a large pot over medium heat. Add the diced onions and sauté for 5-7 minutes until they become soft and translucent. Add the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
3. Cook Potatoes and Season: Stir in the diced potatoes, chicken or vegetable broth, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender and easily pierced.
4. Blend the Soup: Using an immersion blender, blend the soup until it reaches your desired consistency, whether completely smooth or slightly chunky. If blending in batches using a traditional blender, take care to avoid spills as the soup will be hot.
5. Add Dairy and Cheese: Stir in the heavy cream, shredded sharp cheddar cheese, and sour cream. Cook over low heat for about 5 minutes, stirring occasionally, until the cheese is fully melted and the soup is heated through. Taste and adjust seasoning as needed.
6. Serve and Garnish: Ladle the soup into bowls and garnish each with crumbled bacon, extra shredded cheese if desired, and chopped green onions. Serve hot for maximum comfort.

Notes

• Use Yukon Gold potatoes for a creamier, buttery flavor instead of russets.
• For a vegetarian version, use vegetable broth and omit bacon or replace with mushroom bacon or smoked paprika for flavor.
• Substitute half-and-half for heavy cream to reduce fat content.
• Greek yogurt can replace sour cream for a lighter option with added protein.
• Adjust thickness by controlling how much you blend the soup; leave some potato chunks for texture if preferred.
• Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop to avoid curdling.

Keywords: baked potato soup, loaded potato soup, comfort food, creamy soup, easy dinner, cozy meal