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Loaded Baked Potato Soup

This Loaded Baked Potato Soup is a warm, creamy bowl of comfort with fluffy russet potatoes, garlic, and crispy bacon—all made in one pot for easy cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

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

Method
 

Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté for 5 to 7 minutes until soft and translucent.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add diced potatoes to the pot along with chicken or vegetable broth. Mix in dried thyme, smoked paprika, salt, and pepper.
  5. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until potatoes are fork-tender.
  6. Blend the soup using an immersion blender for a smooth or slightly chunky texture as you prefer.
  7. 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.
  8. Ladle the soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.

Notes

Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat on the stove or in the microwave.