Comforting Loaded Baked Potato Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
