Comforting Loaded Baked Potato Soup
A hearty and creamy soup combining baked potatoes with rich flavors, perfect for chilly days and easy to prepare.
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
- 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
Preparation
- 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.
Cooking
- 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 more minutes. Taste and adjust seasoning if necessary.
Serving
- Ladle the soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
Notes
For a thicker soup, cook it longer to let it reduce. Feel free to add more vegetables like carrots or celery for added nutrition. You can use different types of cheese for a twist, like pepper jack or gouda, for extra flavor.