why make this recipe
Comforting Loaded Baked Potato Soup is perfect for chilly days or when you crave something warm and filling. This soup combines the hearty flavors of baked potatoes with creamy cheese and savory bacon, making it a satisfying meal. It’s easy to make and can be enjoyed by the whole family.
how to make Comforting Loaded Baked Potato Soup
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
Directions:
- Heat 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 chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until the cheese fully melts and the soup is heated through, around 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.
how to serve Comforting Loaded Baked Potato Soup
Serve this soup hot, garnished with crumbled bacon, extra cheese, and green onions. You can pair it with crusty bread or a side salad for a complete meal.
how to store Comforting Loaded Baked Potato Soup
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat or in the microwave until heated through. If it thickens, add a little broth or water to thin it out.
tips to make Comforting Loaded Baked Potato Soup
- Make sure to scrub the potatoes well before dicing them.
- Use freshly cooked bacon for the best flavor, or even try turkey bacon for a healthier option.
- If you prefer a richer flavor, consider adding a splash of white wine when sautéing the onions and garlic.
variation
You can customize this soup by adding different toppings such as avocado, jalapeños, or even a drizzle of hot sauce for some heat. For a vegetarian version, skip the bacon and use vegetable broth.
FAQs
Q: Can I use other types of potatoes?
A: Yes, you can use Yukon Gold or even red potatoes if you prefer, but russet potatoes give the best creamy texture.
Q: Is this soup gluten-free?
A: Yes, all the ingredients used are gluten-free. Just be sure to check the labels of any packaged items.
Q: Can I freeze the soup?
A: It’s best to freeze the soup without the cream and cheese added. After thawing, you can stir in fresh cream and cheese before reheating.
Comforting Loaded Baked Potato Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian (if bacon is omitted)
Description
A warm and filling soup combining the hearty flavors of baked potatoes with creamy cheese and savory bacon, perfect for chilly days.
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
Instructions
- Heat 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 chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until the cheese fully melts and the soup is heated through, around 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.
Notes
Make sure to scrub the potatoes well before dicing them. Use freshly cooked bacon for the best flavor, or turkey bacon for a healthier option. Consider adding a splash of white wine for richer flavor when sautéing onions and garlic.