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Comforting Loaded Baked Potato Soup

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

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