Let’s Talk Soup: The Comforting Loaded Baked Potato soup Upgrade

There’s something magical about a hearty bowl of soup that can instantly lift your spirits, and this Comforting Loaded Baked Potato Soup does just that. Whether you’re seeking warmth on a chilly evening or a satisfying meal to gather friends and family around, this recipe brings all the flavors of a loaded baked potato into a luscious, creamy soup. It’s simple enough for a weeknight dinner, yet special enough for gatherings, making it a versatile standout in your recipe repertoire.

Why You’ll Love This Loaded Baked Potato Soup

What makes this soup special? For starters, it’s a fantastic comfort dish that’s budget-friendly and can be prepared in about 30 minutes! Perfect for busy weeknights or a cozy family brunch, it delivers the nostalgic flavors of baked potatoes topped with cheese, bacon, and sour cream in every spoonful.

“This soup is a hug in a bowl! Creamy, cheesy, and loaded with all my favorite toppings. I’ll be making this every week.” — A happy home cook

Preparing Comforting Loaded Baked Potato Soup

Making this delicious soup involves a few simple steps that come together beautifully. The foundational ingredients work in harmony to create a rich and comforting broth, while the toppings bring the true ‘loaded’ experience to life. Here’s what to expect as you embark on this culinary adventure.

Gather These Items

To whip up this amazing baked potato soup, be sure to have the following on hand:

• 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

Feel free to substitute with low-fat cream or vegan cheese if needed, tailoring it to your dietary preferences!

Step-by-Step Instructions for Baked potato soup

Now, let’s get to the heart of making this comforting soup:

1. Sauté the Base: Heat the olive oil in a large pot over medium heat. Add the diced onion, sautéing for 5 to 7 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the Potatoes: Toss in the diced potatoes along with your choice of chicken or vegetable broth. Stir in the dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil.
3. Simmer: Once boiling, reduce the heat to a simmer. Cook for 15 to 20 minutes until the potatoes are fork-tender.
4. Blend It Up: Use an immersion blender to reach your desired texture—smooth and creamy or slightly chunky. Alternatively, carefully transfer the soup in batches to a stand blender, blending until smooth.
5. Creamy Goodness: Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until the cheese is fully melted and the soup is heated through, around 5 minutes. Adjust seasoning to taste.
6. Serve & Enjoy: Ladle the soup into serving bowls and top with crumbled bacon, additional shredded cheese, and chopped green onions for the perfect finishing touch.

Best Ways to Enjoy Baked potato soup

This loaded baked potato soup shines as a standalone dish, but it’s even better when paired with a crispy garden salad or some crusty bread for dipping. For a bit of flair, consider serving it in bread bowls for an extra special presentation.

Keeping Leftovers Fresh

Got leftovers? This soup stores beautifully! To keep it fresh, let it cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. You can also freeze the unadulterated soup for up to 3 months. Just be sure to reheat it gently on the stovetop or in the microwave, stirring occasionally.

Helpful Cooking Tips

• Go for Fresh Ingredients: Always choose fresh potatoes and quality broth to enhance the flavor.
• Customize Your Toppings: Feel free to add more toppings like jalapeños for spice or additional herbs for freshness.
• Blending Note: Be cautious when blending hot soup! If using a stand blender, allow the soup to cool slightly and blend in batches for safety.

Creative Twists

Looking to mix it up? Consider adding cooked broccoli or spinach for some greens. You can also swap the turkey  or omit it altogether for a vegetarian version. How about a sprinkle of paprika for garnish or a dollop of pesto for a unique depth of flavor?

Common Questions for Baked potato soup

• How long does it take to prepare?
  Preparation typically takes about 10 minutes, with total cooking time around 30-40 minutes.
• Can I substitute the heavy cream?
  Yes! You can use half and half, coconut milk, or a thicker non-dairy milk for a lighter option.
• Is this soup freezable?
  Absolutely! Just be aware that heavy cream can sometimes separate when frozen, so consider adding it post-thaw.
• What can I serve it with?
  A crispy salad, garlic bread, or even grilled cheese sandwiches make excellent pairings.
• Can I use different types of potatoes?
  While russet potatoes work great here, you can also experiment with Yukon gold or red potatoes for a different flavor profile.
• How do I ensure the soup is flavorful?
  Don’t skip the seasoning! Incorporate salt, pepper, thyme, and smoked paprika to enhance the soup’s taste.
• What’s the best way to reheat?
  Reheat on the stove over low heat, stirring occasionally until warmed through. Microwave reheating works too, just ensure it’s in a microwave-safe container and stir halfway.
• Can I add more vegetables?
  Yes, feel free to incorporate sweet corn, carrots, or even kale for added nutrition.

For more cozy soup recipes, check out our Ultimate Guide to Comfort Soups, or explore delicious side dishes that pair perfectly with soups like Crispy Garlic Bread. Enjoy your cooking!

Loaded Baked Potato Soup

A creamy and hearty soup that captures all the flavors of a loaded baked potato, perfect for chilly evenings or casual family gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 4 large russet potatoes, scrubbed and diced
• 4 cups chicken broth or vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• to taste salt and pepper

Creamy Ingredients

• 1 cup heavy cream Can substitute with low-fat cream or coconut milk.
• 1 cup sharp cheddar cheese, shredded
• 1/2 cup sour cream

Topping Ingredients

• 4 slices bacon, cooked and crumbled Can substitute with turkey bacon or omit for vegetarian option.
• 1/4 cup green onions, chopped

Method

 

Preparation

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, sautéing for 5 to 7 minutes until soft and translucent.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the diced potatoes along with your choice of chicken or vegetable broth. Stir in the dried thyme, smoked paprika, salt, and pepper. Bring to a boil.

Cooking

1. Once boiling, reduce heat to simmer. Cook for 15 to 20 minutes until the potatoes are fork-tender.
2. Use an immersion blender to blend to your desired texture—smooth and creamy or slightly chunky, or carefully transfer the soup in batches to a stand blender.
3. Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until the cheese is melted and the soup is heated through, around 5 minutes.

Serving

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

Notes

This soup stores beautifully! Let it cool completely, then transfer to an airtight container and refrigerate for up to 4 days. You can also freeze the unadulterated soup for up to 3 months. Reheat gently on the stovetop or microwave.

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