Description
A creamy, cheesy, and flavorful loaded baked potato soup, perfect for chilly nights and satisfying cravings.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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