Loaded Baked Potato Soup

why make this recipe

There’s something undeniably comforting about a warm bowl of soup, especially when it’s a loaded baked potato soup. This recipe combines the familiar flavors of a baked potato with a creamy, hearty soup base. It’s perfect for cold days or whenever you’re in need of a cozy meal. Plus, it’s simple to make and can easily be customized to your tastes. Whether you’re cooking for your family or just want a treat for yourself, this soup will surely hit the spot.

how to make Comforting Loaded Baked Potato Soup

Ingredients:

• 4 large russet potatoes, scrubbed and diced
• 4 cups chicken broth or vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 4 slices bacon, cooked and crumbled
• 1/4 cup green onions, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika

Directions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 to 7 minutes until soft and translucent.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add diced potatoes to the pot along with chicken or vegetable broth. 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.
4. Once potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred. Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth.
5. Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until cheese fully melts and soup is heated through, around 5 minutes. Taste and adjust seasoning if necessary.
6. Ladle soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.

how to serve Comforting Loaded Baked Potato Soup

This loaded baked potato soup is best served hot. It’s great on its own, but you can also serve it with a slice of crusty bread or a simple green salad. Feel free to add extra toppings like more cheese, crispy bacon bits, or fresh herbs for even more flavor. Everyone will love a hearty helping!

how to store Comforting Loaded Baked Potato Soup

You can store leftover soup in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat the soup on the stove over low heat, stirring occasionally. If it thickens too much, you can add a splash of broth or milk to reach your desired consistency.

tips to make Comforting Loaded Baked Potato Soup

• For an extra creamy texture, use an immersion blender or let the soup cool slightly before blending in a stand blender.
• Adjust the seasoning to your taste. You can add more spices or herbs if you love bold flavors.
• If you want to make it even heartier, add vegetables like carrots or celery when you sauté the onions.

variation

You can transform this recipe to suit your taste by adding different toppings or ingredients. Consider using different types of cheese, like pepper jack for a spicy kick. You can also turn it into a vegetarian option by omitting the bacon and using vegetable broth instead of chicken broth.

FAQs

Can I freeze leftover potato soup?
Yes, you can freeze the soup. Let it cool completely, then transfer it to a freezer-safe container. It will last in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Can I make this soup without cream?
Absolutely! You can use milk or a non-dairy substitute instead of heavy cream for a lighter version of the soup.

What can I use instead of russet potatoes?
Yukon gold potatoes or red potatoes work well too, giving a slightly different texture and flavor to the soup.

Comforting Loaded Baked Potato Soup

---

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegetarian (if bacon is omitted)

Print Recipe

Pin Recipe

Description

A creamy and hearty soup that combines the flavors of a baked potato, perfect for cold days.

---

Ingredients

• 4 large russet potatoes, scrubbed and diced
• 4 cups chicken or vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup sour cream
• 4 slices bacon, cooked and crumbled
• 1/4 cup green onions, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 to 7 minutes until soft and translucent.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add diced potatoes to the pot along with chicken or vegetable broth. 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.
4. Once potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred. Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth.
5. Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until cheese fully melts and soup is heated through, around 5 minutes. Taste and adjust seasoning if necessary.
6. Ladle soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.

Notes

Serve hot with crusty bread or a green salad. Customize with extra toppings as desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American