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Comforting Loaded Baked Potato Soup Recipe

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.

Ingredients

Scale

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