Loaded Baked Potato Soup
A deliciously creamy soup that combines the comforting flavors of baked potatoes with rich ingredients like cheese, bacon, and sour cream, perfect for cold evenings.
Ingredients
Main 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 Can be substituted with half-and-half or whole milk for a lighter version.
- 1 cup sharp cheddar cheese, shredded Substitute with mozzarella or gouda for a different flavor.
- ½ cup sour cream
- 4 slices bacon, cooked and crumbled Omit for a vegetarian version.
- ¼ cup green onions, chopped
- to taste Salt and pepper
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 5 to 7 minutes until they become soft and translucent.
- Stir in the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
Cooking
- Add the diced potatoes to the pot along with your choice of chicken or vegetable broth.
- Stir in the dried thyme, smoked paprika, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to a simmer and cook for about 15 to 20 minutes, or until the potatoes are fork-tender.
Blending
- Once the potatoes are tender, use an immersion blender to blend the soup to your desired consistency—smooth or slightly chunky.
- If you don’t have an immersion blender, transfer the soup in batches to a stand blender and blend until smooth.
Finishing Touches
- Stir in the heavy cream, shredded cheddar cheese, and sour cream.
- Continue cooking over low heat, stirring frequently, until the cheese melts and the soup is heated through—about 5 minutes.
- Taste the soup and adjust the seasoning if needed.
Serving
- Ladle the soup into serving bowls.
- Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
Notes
For a rich and creamy texture, ensure you blend the soup long enough to achieve the consistency you enjoy. To reheat, warm it on the stovetop over low heat or in the microwave, adding a splash of broth or milk if it has thickened.
