Comforting Loaded Baked Potato Soup Recipe
This comforting loaded baked potato soup is a creamy, flavorful dish perfect for cozy nights. Featuring tender potatoes, sharp cheddar, and savory bacon, it’s easy to make and customizable for vegetarian options by swapping broth and omitting bacon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Potatoes
- 4 medium russet potatoes (or Yukon Gold for a buttery flavor)
Soup Base
- 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)
Toppings
- 4 slices bacon (cooked and crumbled, omit for vegetarian)
- 2 scallions green onions (chopped for garnish)
Instructions
- Prepare the aromatics: 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.
- Cook the potatoes: Stir in the diced russet potatoes, chicken or vegetable broth, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender.
- Blend the soup: Using an immersion blender, blend the soup to your preferred texture—either smooth or slightly chunky. Blend carefully in batches if needed to avoid spills.
- Add cream and cheese: Stir in heavy cream, shredded sharp cheddar cheese, and sour cream. Cook over low heat for about 5 minutes until the cheese melts completely. Taste and adjust seasoning if necessary.
- Garnish and serve: Ladle the hot soup into bowls and garnish with crumbled bacon, extra shredded cheese, and chopped green onions. Serve immediately and enjoy a warm, hearty meal.
Notes
- Use Yukon Gold potatoes for a creamier, buttery flavor variation.
- For a vegetarian version, use vegetable broth and omit bacon or replace with vegetarian bacon alternatives.
- Half-and-half can substitute heavy cream for a lighter soup option.
- Greek yogurt can replace sour cream to reduce fat content without sacrificing creaminess.
- Adjust the thickness by varying how much you blend the soup.
- Make sure to cook the soup on low heat after adding cheese to prevent curdling.
Keywords: baked potato soup, loaded potato soup, comfort food soup, creamy potato soup, easy soup recipe, cheesy potato soup, bacon potato soup, cozy soup
