Name: Comforting Loaded Baked Potato Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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); 2 tablespoons olive oil (for sautéing); 1 teaspoon dried thyme; 1 teaspoon smoked paprika; to taste salt; to taste pepper; 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)

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Introduction

This comforting loaded baked potato soup is perfect for cozy nights when you want something warm and satisfying. Creamy, cheesy, and packed with classic baked potato toppings, it’s an easy meal that will please the whole family.

Comforting Loaded Baked Potato Soup Recipe - Recipe Image

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)
To taste salt
To taste pepper
2 tablespoons olive oil (for sautéing)
1 teaspoon dried thyme
1 teaspoon smoked paprika

Instructions

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.
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.
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.
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.
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.
Try Yukon Gold potatoes for a creamier, buttery texture in the soup.
Use half-and-half instead of heavy cream for a lighter but still creamy soup.
For extra smoky flavor, add a pinch of smoked paprika when garnishing.

Storage

Store 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 sticking. You may need to add a splash of broth or cream to loosen the texture after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

To make this soup vegan, use vegetable broth, omit the bacon, replace the heavy cream and sour cream with coconut milk or a plant-based cream alternative, and choose vegan cheese or omit cheese altogether.

How can I thicken the soup if it’s too thin?

If the soup is too thin, simmer it uncovered for a few minutes to reduce the liquid. You can also mash some of the cooked potatoes against the side of the pot to naturally thicken the soup.