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Loaded Baked Potato Soup

A creamy and comforting soup made with potatoes, cheese, and bacon, perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 cups broth (chicken or vegetable)
  • 4 medium russet potatoes (or Yukon Gold for added flavor)
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 cup heavy cream (or half and half for a lighter touch)
  • 1 cup sharp cheddar cheese (shredded)
  • ½ cup sour cream (or Greek yogurt as a substitute)
  • 4 slices bacon (crumbled, or turkey bacon for a lighter option)
  • ¼ cup green onions (chopped, can substitute with chives)
  • 2 tablespoons olive oil (or butter)
  • 1 teaspoon dried thyme (or fresh thyme if available)
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Method
 

Preparation
  1. Heat olive oil (or butter) in a big pot over medium heat. Toss in the diced onion and sauté until it’s soft. Add the minced garlic and sauté for another minute.
  2. Stir in the cubed potatoes, broth, thyme, smoked paprika, and some salt and pepper. Bring everything to a simmer.
  3. Cover and let it simmer for about 15-20 minutes or until the potatoes are tender enough to be mashed with a fork.
  4. Use a potato masher to mash some of the potatoes until you reach your desired consistency. Stir in the heavy cream, cheddar cheese, and sour cream.
  5. Stir in most of the crumbled bacon and sprinkle in some green onions. Taste and adjust seasonings if needed.

Notes

If you’ve got leftovers, this soup will keep well in the fridge for 3-4 days. You can also freeze it for up to 2-3 months!