Go Back

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
Cook Time 30 minutes
Total Time 40 minutes
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.