Loaded Baked Potato Soup
A creamy and comforting soup loaded with rich flavors and delicious toppings, perfect for cold days and family dinners.
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.
Notes
For added flavor, consider roasting potatoes before adding them to the soup. This soup can be made in advance and stored; lasts up to 3 days in the refrigerator or 3 months in the freezer.