Comforting Loaded Baked Potato Soup
A Whiff of Cozy Comfort
Nothing screams cozy like a warm bowl of Loaded Baked Potato Soup wafting through your kitchen! Imagine thick, creamy goodness nestled among fluffy russet potatoes, hints of garlic, and a sprinkle of crispy bacon. Sounds dreamy, right? This soup isn’t just a meal; it’s a hug in a bowl. Plus, it’s quick to whip up and all in one pot—perfect for those chilly nights when you just want to curl up with something comforting.
Why Make This Recipe
Why do you need this Loaded Baked Potato Soup in your life? Let me count the ways:
- Easy Cleanup: Seriously, it’s one pot. Less time scrubbing means more time enjoying.
- Family-Friendly: Kids love it, adults adore it—it’s a win-win. Who can resist potatoes, cheese, and bacon?
- Affordable Comfort: Whip it up without breaking the bank. A little bit of magic from the basics goes a long way here!
Ingredients
You don’t need fancy stuff—just these basics! Gather up:
- 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
Let’s get cooking! Follow these simple steps:
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for 5 to 7 minutes until soft and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced potatoes to the pot along with chicken or vegetable broth. Mix 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 potatoes are fork-tender.
- Blend the soup using an immersion blender for a smooth or slightly chunky texture as you prefer. You can also carefully transfer 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 for about 5 minutes until the cheese melts and the soup is heated through. Don’t forget to taste and adjust seasoning if needed!
- Ladle the soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
How to Make Comforting Loaded Baked Potato Soup (Overview)
Ready for the scoop? Here’s how it comes together! Sauté some onions and garlic to build that flavor foundation. Toss in the potatoes and broth—bring to a boil, simmer until tender, then blend it all together for that silky texture! When the cream and cheese make their entrance, you’re basically floating on a cloud of comfort. Pro tip: Don’t skip toasting the garlic—it makes all the difference! 🌟
How to Serve Comforting Loaded Baked Potato Soup
Serve up this beauty with a sprinkle of crunchy green onions and crispy bacon on top. Imagine the melted cheese oozing out as you dive in! Pair it with some crusty bread to soak up every last drop and enjoy the aroma wafting through your home. This soup not only warms your belly but also your soul—pure comfort in a bowl. 🥣
How to Store Comforting Loaded Baked Potato Soup
Got leftovers? Lucky you! This soup keeps well in the fridge for about 3–4 days. For longer storage, stick it in the freezer where it can last up to 3 months. When you’re ready to shrug off the chill, just reheat on the stove (or in the microwave) until nice and steamy.
Tips to Make Comforting Loaded Baked Potato Soup
Wanna level up your soup game? Here’s how:
- Use Yukon gold potatoes if you want a creamier texture.
- Swap the bacon for turkey bacon or omit it entirely for a vegetarian option.
- Want to get fancy? Add some diced veggies like carrots or celery for extra nutrients and color.
- For added depth, consider stirring in some chopped parsley or basil at the end.
Variation
Feel like mixing it up? Try smoky chipotle seasoning for a spicy take or ditch the dairy for a vegan version using coconut cream and nutritional yeast for that cheesy flavor. Want something zesty? A splash of lemon juice can brighten it right up!
FAQs
Can I make this soup in advance?
Absolutely! You can prepare it a day ahead—just store it in the fridge and reheat when you’re ready to enjoy.
What can I substitute for heavy cream?
Use half-and-half, whole milk, or a dairy-free alternative like coconut milk for a lighter option.
Can I freeze Loaded Baked Potato Soup?
Yes! Just be aware that the texture may change slightly upon reheating, so stir well and enjoy!
📌 Pin this recipe for your next cozy dinner night!
Loaded Baked Potato Soup
Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for 5 to 7 minutes until soft and translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced potatoes to the pot along with chicken or vegetable broth. Mix 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 potatoes are fork-tender.
- Blend the soup using an immersion blender for a smooth or slightly chunky texture as you prefer.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat for about 5 minutes until the cheese melts and the soup is heated through.
- Ladle the soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
