Comforting Loaded Baked Potato Soup
On a chilly day, there’s nothing quite like a warm bowl of Comforting Loaded Baked Potato Soup to wrap around you like a cozy blanket. With its creamy texture, rich flavors, and heartwarming toppings, this soup quickly becomes a family favorite. Perfect for weeknight dinners or leisurely Sunday brunch, it’s a dish that brings smiles and satisfaction in every spoonful.
Why you’ll love this dish
What makes this Loaded Baked Potato Soup truly special is its ability to deliver comfort and flavor without requiring hours in the kitchen. It’s made from simple, budget-friendly ingredients that are likely already in your pantry, making it a go-to for busy families. Whether you’ve had a tough day at work or just want to indulge on a lazy weekend, this soup fits the bill perfectly.
Let’s hear from someone who has tasted this delight:
“This soup is the ultimate comfort food! Creamy, cheesy, and loaded with toppings, it warms my soul on the coldest nights. My kids devour it!” — Sarah K.
How this recipe comes together
Making this savory soup is a straightforward process that takes just about 30-40 minutes. You’ll sauté the onions and garlic, simmer the potatoes until tender, then blend everything up to a silky consistency. Finally, mix in the cream and cheese for that indulgent touch. Top with crispy bacon and green onions, and you’re ready to serve up some serious comfort.
What you’ll need
To create this Loaded Baked Potato Soup, gather these 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
Feel free to substitute the heavy cream with half-and-half for a lighter version, and you can swap out the cheddar cheese for your favorite melty alternative.
Directions to follow
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 5 to 7 minutes until soft and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced potatoes to the pot along with the chicken or vegetable broth.
- Stir in the dried thyme, smoked paprika, salt, and pepper. Bring to a boil.
- Reduce the heat to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender.
- Once tender, use an immersion blender to achieve a smooth or slightly chunky texture as you prefer. (Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth.)
- Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue to cook over low heat until the cheese fully melts and the soup is heated through, about 5 minutes. Taste and adjust seasoning if necessary.
- Ladle the soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
Best ways to enjoy it
Serving this Loaded Baked Potato Soup is all about making it visually stunning and delicious. You can drizzle some extra heavy cream on top for a beautiful finishing touch, or pair it with crusty bread for a complete meal.
For added flair, consider serving with a simple side salad or some roasted vegetables to balance the rich flavors of the soup.
Keeping leftovers fresh
To store your leftover soup, allow it to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it for up to 3 months. When reheating, add a splash of broth or cream to thin it out, as it may thicken in storage.
Helpful cooking tips
- For an extra depth of flavor, try roasting your potatoes before adding them to the soup.
- If you want a richer flavor, use homemade broth or bone broth instead of store-bought.
- Don’t skip the toppings! They really elevate the dish and add texture.
Creative twists
Why not mix it up a bit? You could add some sautéed mushrooms for an earthy note or use different cheese varieties such as Gouda or even a spicy pepper jack for a kick. For a vegetarian version, skip the bacon entirely and load up on extra veggies like corn or bell peppers.
Your questions answered
What is the prep time for this recipe?
The prep time is approximately 15 minutes, and the total cooking time is around 25 minutes, making it a quick meal solution.
Can I make this soup ahead of time?
Absolutely! This soup can easily be made in advance and stored in the refrigerator or freezer, making it a great meal prep option.
Is there a way to make it healthier?
You can reduce the amount of heavy cream and cheese or use low-fat substitutes to make it lighter without sacrificing flavor. You can also load up on vegetables to enhance the nutritional value.
This Comforting Loaded Baked Potato Soup is more than just a recipe—it’s a hug in a bowl, ready to warm you up any time of the year!
Loaded Baked Potato Soup
Ingredients
Main 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 Can substitute with half-and-half for a lighter version.
- 1 cup sharp cheddar cheese, shredded Can use different melty cheese varieties.
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled Optional for a vegetarian version.
- 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
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 5 to 7 minutes until soft and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced potatoes to the pot along with the chicken or vegetable broth.
- Stir in the dried thyme, smoked paprika, salt, and pepper. Bring to a boil.
- Reduce the heat to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender.
- Once tender, use an immersion blender to achieve a smooth or slightly chunky texture as you prefer.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue to cook over low heat until cheese melts, about 5 minutes.
- Taste and adjust seasoning if necessary.
- Ladle the soup into serving bowls and top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
