Comforting Loaded Baked Potato Soup
A rich and creamy soup made with russet potatoes, loaded with toppings like bacon and cheddar, perfect for warming up on chilly evenings.
Ingredients
Main Ingredients
- 4 large russet potatoes, scrubbed and diced For a whippy texture
- 4 cups chicken broth or vegetable broth Low-sodium preferred
- 1 medium onion, diced Yellow onions add the sweetest flavor
- 3 cloves garlic, minced Fresh is best; pre-minced jars for convenience
- 1 cup heavy cream Could substitute with coconut milk for dairy-free
- 1 cup sharp cheddar cheese, shredded Try Tillamook for exceptional quality
- 1/2 cup sour cream Can swap with Greek yogurt for less fat
- 4 slices bacon, cooked and crumbled Thick-cut is preferred for more flavor
- 1/4 cup green onions, chopped Freshly chopped for garnishing
- Salt and pepper to taste Always season as you go!
- 2 tablespoons olive oil Extra virgin is ideal
- 1 teaspoon dried thyme For herbaceous warmth
- 1/2 teaspoon smoked paprika Adds a lovely smoky flavor
Instructions
Preparation
- In a large pot, drizzle 2 tablespoons of olive oil and heat over medium heat until it shimmers.
- Add the diced onion to the pot and sauté for about 5-7 minutes, or until it’s soft and translucent.
- Stir in the minced garlic and let it cook for an additional minute until fragrant.
- Toss the diced potatoes into the pot and pour in the 4 cups of chicken or vegetable broth.
- Stir in the dried thyme, smoked paprika, and a pinch of salt and pepper. Bring it all to a boil before reducing the heat to a simmer.
- Cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to achieve a consistent texture.
- Bring the soup back to low heat and stir in the heavy cream, cheddar cheese, and sour cream. Cook until everything is heated through, about 5 minutes.
- Ladle the soup into bowls and top each one with crumbled bacon, extra cheese, and chopped green onions.
Notes
Store leftover soup in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Let cool before freezing; omit toppings until serving.