Loaded Baked Potato Soup

Why Make This Recipe

Comforting Loaded Baked Potato Soup is perfect for chilly nights or when you’re in need of a warm hug in a bowl. It’s creamy, cheesy, and full of flavor, making it a favorite among family and friends. This soup not only warms you up but also satisfies your cravings with its delicious toppings. Plus, it’s simple to make, which means you can whip it up any time!

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 the diced onion and sauté for 5 to 7 minutes, until soft and translucent. Stir in the minced garlic and cook for 1 minute, until fragrant.
2. Add the diced potatoes to the pot along with the chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring everything to a boil, reduce the heat, and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
3. Once the potatoes are tender, use an immersion blender to blend the soup to your desired consistency—smooth or slightly chunky. You can also transfer the soup in batches to a stand blender and blend until smooth.
4. Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until the cheese melts and the soup is heated through, around 5 minutes. Taste and adjust seasoning if necessary.
5. Ladle the soup into serving bowls. Top each bowl with crumbled bacon, additional shredded cheese, and chopped green onions before serving.

How to Serve Comforting Loaded Baked Potato Soup

Serve this soup hot, right from the stove. Make it even more inviting by adding extra toppings such as more shredded cheese, crumbled bacon, and fresh herbs or green onions. It pairs wonderfully with a slice of crusty bread or a simple side salad.

How to Store Comforting Loaded Baked Potato Soup

To store leftovers, allow the soup to cool completely. Transfer it to an airtight container and place it in the refrigerator. It will stay fresh for about 3 to 4 days. To reheat, gradually warm it on the stove over low heat. You may need to add a splash of broth or cream to bring back the desired consistency.

Tips to Make Comforting Loaded Baked Potato Soup

• For a richer flavor, try using homemade broth instead of store-bought.
• Feel free to customize the toppings according to your taste. Chopped chives, crumbled feta cheese, or even a drizzle of hot sauce can add extra zing!
• If you prefer a vegan version, substitute heavy cream and sour cream with coconut milk or cashew cream and skip the bacon.

Variation

You can add additional vegetables like carrots or celery for extra nutrition. Alternatively, try adding some cooked chicken for a heartier soup.

FAQs

Can I use other types of potatoes?
Yes, you can use any type of potatoes you like; however, russet potatoes work best for a creamy texture.

Is this soup gluten-free?
Yes, the ingredients in this recipe are gluten-free. Just ensure that the broth you use is labeled gluten-free.

Can I freeze this soup?
Yes, you can freeze the soup. Just make sure to store it in a freezer-safe container. To reheat, thaw in the refrigerator overnight and warm it on the stove.

Comforting Loaded Baked Potato Soup

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• Author: admin
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A creamy, cheesy, and flavorful loaded baked potato soup, perfect for chilly nights and satisfying cravings.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes, until soft and translucent. Stir in the minced garlic and cook for 1 minute, until fragrant.
2. Add the diced potatoes to the pot along with the chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring everything to a boil, reduce the heat, and simmer for 15 to 20 minutes, until the potatoes are fork-tender.
3. Once the potatoes are tender, use an immersion blender to blend the soup to your desired consistency—smooth or slightly chunky. You can also transfer the soup in batches to a stand blender and blend until smooth.
4. Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until the cheese melts and the soup is heated through, around 5 minutes. Taste and adjust seasoning if necessary.
5. Ladle the soup into serving bowls. Top each bowl with crumbled bacon, additional shredded cheese, and chopped green onions before serving.

Notes

For a richer flavor, use homemade broth instead of store-bought. Customize toppings to your taste.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 5g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 50mg

Keywords: soup, potato soup, comfort food, loaded baked potato