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Comforting Loaded Baked Potato Soup

Comforting loaded baked potato soup in white bowl topped with bacon and cheese
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Rich, creamy soup filled with potatoes, cheddar, bacon, and green onions – perfect for a cozy evening meal.

Ingredients

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  • 4 large russet potatoes, scrubbed and diced into 1/2-inch pieces
  • 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

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until soft, translucent, and lightly golden. Stir in minced garlic and cook for 1 minute until fragrant.
  2. Add diced potatoes to the pot along with chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to simmer and cook 20-25 minutes until potatoes are fork-tender.
  3. Once potatoes are tender, use an immersion blender to achieve smooth or slightly chunky texture as preferred. Alternatively, carefully transfer soup in batches to a regular blender and blend until smooth.
  4. Reduce heat to low. Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until cheese fully melts and soup is heated through, 5-7 minutes. Taste and adjust seasoning.
  5. Ladle soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.

Notes

  • Use russet potatoes for best texture and creaminess. Keep heat low after adding dairy to prevent curdling.
  • For vegetarian version, use vegetable broth and omit bacon. Dice potatoes into 1/2-inch pieces for even cooking.

Nutrition

Find it online: https://www.benefitiany.com/comforting-loaded-baked-potato-soup/