Comforting Loaded Baked Potato Soup
Warm Up with This Heaven in a Bowl
Imagine diving into a velvety bowl of soup that wraps you in warmth, just like your favorite cozy blanket. That’s exactly what Comforting Loaded Baked Potato Soup offers. It’s smooth, creamy, and only takes one pot to whip up. Trust me, in no time, you’ll have a bowl full of nostalgia and flavor that’s sure to make your taste buds tingle.
Why Make This Recipe
You’ll love this recipe for a few reasons:
- Easy Cleanup: Who wants to wash a million pots after dinner? Not me! This is a one-pot wonder.
- Affordability: It’s budget-friendly—potatoes and broth are generally easy on the wallet. More money for that fancy latte!
- Family-Friendly: Kids (and adults) will gobble it up, making dinnertime a breeze. Bonus points if you let them sprinkle on the toppings.
Ingredients
You don’t need fancy stuff — just these basics!
- 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
- 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 and chicken or vegetable broth.
- Stir 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.
- Use an immersion blender for a smooth or slightly chunky texture. If you don’t have one, carefully blend in batches.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat for about 5 minutes until everything is melted and heated through.
- Taste and adjust seasoning if needed.
- Ladle soup into bowls and top with crumbled bacon, additional shredded cheese, and chopped green onions.
How to Make Comforting Loaded Baked Potato Soup (Overview)
Ready to get cooking? This soup comes together quicker than your favorite Netflix binge-watch:
- Start by sautéing those onions until they’re soft and inviting.
- Throw in the garlic; this is the part where your kitchen starts smelling amazing!
- Then, toss in those diced potatoes and broth. It’s starting to look like actual soup!
- Blend it up until it reaches your desired texture. Pro tip: Don’t skip toasting the garlic — it makes all the difference!
- Finally, mix in the cream, cheese, and sour cream until melty goodness takes over. Serve it up with all the toppings!
How to Serve Comforting Loaded Baked Potato Soup
For an inviting presentation, serve this rich soup in big bowls. Sprinkle on vibrant green onions for a pop of color and a crisp texture on top of that creamy base. Add a few crispy bacon bits for a smoky crunch—it’s like the cherry on top of this potato goodness! Pair it with warm, crusty bread and let the enticing aroma fill your home.
How to Store Comforting Loaded Baked Potato Soup
If somehow you have leftovers (which is unlikely), you can keep the soup in the fridge for about 3-4 days. Just let it cool before transferring to an airtight container. If you want to make it ahead of time, it freezes well for up to 3 months! Just be sure to reheat gently on the stove and add a splash of broth if it seems thick.
Tips to Make Comforting Loaded Baked Potato Soup
- Use a mix of potato types for different flavors and textures.
- Want it a little spicier? Add some cayenne pepper for a kick!
- Feel free to swap the heavy cream for half-and-half or milk for a lighter version.
- If you like a thicker soup, add a bit more potato or blend longer.
- For extra flavor depth, consider adding a bay leaf while simmering (but remember to take it out before blending).
Variation
Want to switch it up? Try making it vegan by swapping the heavy cream and sour cream for coconut cream and silken tofu. You can also ditch the bacon for smoked paprika to get that savory flavor without the meat.
FAQs
Can I use a different type of cheese?
Absolutely! Feel free to experiment with cheeses like gouda or pepper jack for different flavors.
How can I make this soup spicier?
Add a pinch of red pepper flakes or some diced jalapeño along with the onions for a lovely kick.
Can I make this soup ahead of time?
Yes! It’s a fantastic make-ahead meal. Just store it in the fridge or freezer and reheat when you’re ready to enjoy.
📌 Pin this recipe for your next cozy dinner night!
Loaded Baked Potato Soup
Ingrédients
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 and chicken or vegetable broth.
- Stir 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.
- Use an immersion blender for a smooth or slightly chunky texture. If you don’t have one, carefully blend in batches.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat for about 5 minutes until everything is melted and heated through.
- Taste and adjust seasoning if needed.
- Ladle soup into bowls and top with crumbled bacon, additional shredded cheese, and chopped green onions.
