If you’re in the mood for something warm and hearty, this Loaded Baked Potato Soup is the perfect dish to make. It brings together all the flavors we love from a classic baked potato in a deliciously creamy form. Whether it’s a chilly evening or you just need a cozy meal, this soup will surely satisfy.

Why make this recipe

This soup is not only comforting but also packed with flavor. With creamy potatoes, rich cheese, and crispy bacon, it’s a dish that feels indulgent without being too complicated to prepare. Plus, it’s a great way to utilize simple ingredients that you might already have in your kitchen. Everyone in the family will love it, making it an ideal recipe for gatherings or a weeknight dinner.

How to prepare Comforting Loaded Baked Potato Soup

Making this soup is straightforward and rewarding. Follow these simple steps to whip up a batch of pure comfort!

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

Steps:

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

How to serve Comforting Loaded Baked Potato Soup

Serve this soup hot in bowls. Add a sprinkle of extra cheese, crumbled bacon, and chopped green onions on top for a lovely presentation. It pairs perfectly with warm, crusty bread or a fresh salad on the side.

How to store Comforting Loaded Baked Potato Soup

This soup stores well in the refrigerator. Place it in an airtight container and keep it in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a little extra broth or cream if it thickens too much.

Tips to make Comforting Loaded Baked Potato Soup perfectly

Ensure potatoes are cut into even-sized pieces for uniform cooking.
Adjust the consistency to your liking—more blending for a creamy soup, or leave it chunkier if you prefer.
Experiment with toppings like jalapeños or different cheese varieties for a twist.

Variations

You can easily customize this soup:

Vegetarian Version: Replace bacon with sautéed mushrooms or add more green onions for an extra kick.
Spicy Version: Add some diced jalapeños or a dash of hot sauce.
Herb Variations: Try adding fresh herbs like parsley or rosemary for a different flavor profile.

FAQ

Can I use other types of potatoes?
Yes! You can use Yukon gold or red potatoes as well. Just make sure to adjust cooking times if necessary.
Can I make this soup ahead of time?
Absolutely! This soup can be made in advance and stored in the fridge. The flavors will even improve after a day.
Is it freezing-friendly?
While you can freeze the soup, the texture may change after thawing. It’s best to freeze it without the dairy and add it when reheating.

With this simple guide, you can create a bowl of Comforting Loaded Baked Potato Soup that warms your soul and touches your heart. Enjoy!

Comforting Loaded Baked Potato Soup

Print Recipe

A creamy and hearty Loaded Baked Potato Soup that brings together the flavors of a classic baked potato in a deliciously satisfying form.

Author: tahiriimouhsingmail-com
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Soup
Method: Blending
Cuisine: American
Diet: Non-Vegetarian

Instructions

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

Notes

Ensure potatoes are cut into even-sized pieces for uniform cooking. Adjust the consistency to your liking—more blending for a creamy soup, or leave it chunkier if you prefer.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 5g
Protein: 12g
Cholesterol: 40mg

Keywords: soup, loaded baked potato, comfort food, creamy soup, hearty meal