Comforting Loaded Baked Potato Soup

Warm and soothing, Comforting Loaded Baked Potato Soup is a dish that brings joy with every spoonful. It’s perfect for chilly days or cozy nights in, making it a favorite for family dinners or gatherings with friends.

Why Make This Recipe

This Comforting Loaded Baked Potato Soup is not only delicious, but it’s also incredibly rewarding to make. Filled with wholesome ingredients, this soup is packed with flavor and can be customized to suit your taste. It’s perfect for a cozy night in, a holiday gathering, or when you need a little comfort food after a long day.

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

1. 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.
2. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add the diced potatoes to the pot along with chicken or vegetable broth. Stir in the dried thyme, smoked paprika, salt, and pepper.
4. Bring to a boil, then reduce the heat to a simmer. Cook for 15 to 20 minutes until the potatoes are fork-tender.
5. Once the potatoes are tender, use an immersion blender to create a smooth or slightly chunky texture, as preferred. Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth.
6. 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 the seasoning if needed.
7. 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 Comforting Loaded Baked Potato Soup warm, garnished with extra toppings like crispy bacon, green onions, and shredded cheese. Pair it with a simple salad or crusty bread for a complete meal. This soup is great for meal prep and can be featured as the main dish at any occasion.

How to Store Comforting Loaded Baked Potato Soup

To store leftover Comforting Loaded Baked Potato Soup, allow it to cool completely and transfer it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. When reheating, add a splash of broth if the soup is too thick.

Tips to Make Comforting Loaded Baked Potato Soup

• For a lighter version, you can substitute part of the heavy cream with milk.
• Add your favorite herbs or spices to enhance the flavor further, such as rosemary or cayenne pepper for a bit of heat.
• If you like, you can add other vegetables like carrots or celery to the soup for added nutrients.

Variation

Feel free to tweak this recipe! You can make a vegetarian version by using vegetable broth or add more toppings like jalapeños or avocado for a fresh twist.

FAQs

1. Can I make Comforting Loaded Baked Potato Soup ahead of time?
Yes! This soup can be made ahead of time and stored in the refrigerator or freezer. Just reheat before serving.

2. What can I use instead of sour cream?
If you prefer, you can substitute sour cream with Greek yogurt for a healthier option with a similar taste.

3. How can I make this soup vegan?
To make it vegan, use plant-based milk, vegan cheese, and bacon alternatives, and choose vegetable broth.

Comforting Loaded Baked Potato Soup

Warm and soothing, this comforting loaded baked potato soup is perfect for chilly days and is filled with wholesome ingredients for a delightful meal.

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 (For a lighter version, substitute part of the heavy cream with milk.)
• 1 cup sharp cheddar cheese, shredded (To enhance flavor, consider additional types of cheese.)
• 1/2 cup sour cream (Can substitute with Greek yogurt for a healthier option.)
• 4 slices bacon, cooked and crumbled (Optional ingredient; can use plant-based alternatives for a vegan 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

Preparation

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for 5 to 7 minutes until soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.

Cooking

1. Add the diced potatoes to the pot along with chicken or vegetable broth. Stir in the dried thyme, smoked paprika, salt, and pepper.
2. Bring to a boil, then reduce the heat to a simmer. Cook for 15 to 20 minutes until the potatoes are fork-tender.
3. Once the potatoes are tender, use an immersion blender to create a smooth or slightly chunky texture, as preferred. Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth.
4. 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 the seasoning if needed.
5. Ladle the soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.

This soup is great for meal prep and can be served with crispy bacon, green onions, and crusty bread for a complete meal. To store leftovers, cool completely and refrigerate for up to 3 days or freeze for up to 3 months.

Main Course, Soup

American

comfort food, Cozy Soup, Hearty Soup, Loaded Baked Potato Soup, Potato Soup