Comforting Loaded Baked Potato Soup

Why Make This Recipe

Comforting Loaded Baked Potato Soup is perfect for cold days or when you’re in need of a warm, satisfying meal. This soup combines the classic flavors of a baked potato with creamy soup goodness. It’s rich, hearty, and has a touch of indulgence with cheese and bacon. Plus, it’s easy to make and can be ready in about 30 minutes!

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.
2. Add diced onion and sauté for 5 to 7 minutes until soft and translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add diced potatoes to the pot along with chicken or vegetable broth.
5. 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.
6. Once potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred. If using a stand blender, carefully transfer soup in batches and blend until smooth.
7. 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.
8. Taste and adjust seasoning if necessary.
9. 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. You can add extra toppings like more shredded cheese, sour cream, or additional green onions for added flavor. Pair it with crusty bread or a simple salad for a complete meal.

How to Store Comforting Loaded Baked Potato Soup

Allow any leftovers to cool completely before storing. Place the soup in an airtight container and refrigerate. It will keep well for about 3 to 4 days. You can reheat it on the stove or in the microwave, adding a splash of broth or cream to thin it out if necessary.

Tips to Make Comforting Loaded Baked Potato Soup

• Choose good-quality potatoes for the best texture.
• If you like your soup thicker, blend it longer.
• For a vegetarian version, skip the bacon and use vegetable broth.
• Experiment with different cheese varieties for a unique twist.

Variation

You can add other vegetables like carrots or celery for extra nutrition. For a spicy kick, consider adding some chopped jalapeños or a pinch of cayenne pepper.

FAQs

1. Can I make this soup ahead of time?
Yes! You can prepare the soup in advance. Just store it in the refrigerator and reheat when you’re ready to serve.

2. Is there a way to make this soup healthier?
Yes! You can use low-fat cream or milk instead of heavy cream and reduce the amount of cheese for a lighter version.

3. Can this soup be frozen?
Yes, you can freeze the soup. Just make sure to let it cool completely before transferring it to a freezer-safe container. It will last for about 2 to 3 months in the freezer.

Loaded Baked Potato Soup

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• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This comforting Loaded Baked Potato Soup combines the classic flavors of baked potatoes with creamy soup goodness, making it rich and hearty for cold days.

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Ingredients

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Main Ingredients

• 4 large large russet potatoes, scrubbed and diced (Choose good-quality potatoes for the best texture.)
• 4 cups chicken broth or vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream (Can use low-fat cream or milk for a lighter version.)
• 1 cup sharp cheddar cheese, shredded (Experiment with different cheese varieties for a unique twist.)
• 1/2 cup sour cream
• 4 slices bacon, cooked and crumbled (Skip for a vegetarian version.)
• 1/4 cup green onions, chopped (Use for garnish.)
• to taste salt and pepper
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika

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Instructions

Preparation

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté for 5 to 7 minutes until soft and translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add diced potatoes to the pot along with chicken or vegetable broth.
5. 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.

Blending and Finishing

1. Once potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred.
2. 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.
3. Taste and adjust seasoning if necessary.

Serving

1. Ladle soup into serving bowls and top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.

Notes

Serve this soup hot in bowls. Pair it with crusty bread or a simple salad for a complete meal. Allow any leftovers to cool completely before storing in an airtight container in the refrigerator for 3 to 4 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course, Soup
• Cuisine: American

Nutrition

• Calories: 350
• Sugar: 2
• Sodium: 800
• Fat: 15
• Saturated Fat: 8
• Carbohydrates: 45
• Fiber: 4
• Protein: 10