Go Back

Loaded Baked Potato Soup

A creamy, comforting soup that combines all the familiar flavors of a classic baked potato, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 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 Instructions
  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.
  5. Stir in dried thyme, smoked paprika, salt, and pepper.
  6. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes until potatoes are fork-tender.
  7. Blend to your desired texture using an immersion blender or transfer to a stand blender in batches.
  8. Stir in heavy cream, shredded cheddar cheese, and sour cream.
  9. Cook over low heat until cheese fully melts and the soup is heated through, about 5 minutes.
  10. Ladle soup into bowls. Top with crumbled bacon, additional cheese, and chopped green onions.

Notes

If you like your soup a bit chunkier, don’t over-blend it. This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months.