Irresistibly Creamy Comforting Loaded Baked Potato Soup Recipe

Comforting Loaded Baked Potato Soup is a creamy and rich dish, perfect for warming up during chilly evenings.

Print Pin

Course: Dinner

Cuisine: American

Keyword: baked potato, Comfort Food, creamy, loaded, soup, vegetarian

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: servings

Calories: 350kcal

Equipment

large pot
immersion blender

Ingredients

For the Base

4 cups broth (chicken or vegetable) Use vegetable broth for a meat-free version
4 medium russet potatoes Can substitute with Yukon Gold potatoes
1 medium onion Yellow or sweet onions are preferable
3 cloves garlic Minced

For the Creaminess

1 cup heavy cream Can substitute with half and half for a lighter option
1 cup sharp cheddar cheese Grated
½ cup sour cream Can substitute with Greek yogurt for a lighter alternative

For the Crunch

4 slices bacon Provide a delightful crunch; can omit for vegetarian version
2 tablespoons green onions Sliced, for garnish

Spices and Seasonings

2 tablespoons olive oil For sautéing
1 teaspoon dried thyme
1 teaspoon smoked paprika
salt to taste
pepper to taste

Instructions

Preparation Steps

Heat olive oil in a large pot over medium heat.
Sauté diced onion for 5-7 minutes until soft and translucent.
Add minced garlic and cook for 1 minute until fragrant.
Combine diced russet potatoes, broth, thyme, smoked paprika, salt, and pepper. Bring to boil and simmer for 15-20 minutes until potatoes are fork-tender.
Blend the soup to your desired texture using an immersion blender.
Stir in heavy cream, cheddar cheese, and sour cream, then heat for 5 minutes until cheese melts.
Serve hot, garnished with crumbled bacon (if using), extra cheddar, and sliced green onions.

Notes

For a lighter version, substitute heavy cream with half and half and sour cream with Greek yogurt. Allow cooked soup to cool completely before freezing in airtight containers to avoid freezer burn.

Nutrition