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Loaded Baked Potato Soup

A warm, creamy, and nostalgic bowl of Loaded Baked Potato Soup that's easy to make in just one pot.
Imprimer la recette Pin Recipe
Temps de préparation 10 minutes
Temps de cuisson 25 minutes
Temps total 35 minutes
Portions: 6 servings
Type de plat: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingrédients
  

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 and chicken or vegetable broth.
  5. 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.
  6. Use an immersion blender for a smooth or slightly chunky texture. If you don’t have one, carefully blend in batches.
  7. 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.
  8. Taste and adjust seasoning if needed.
  9. Ladle soup into bowls and top with crumbled bacon, additional shredded cheese, and chopped green onions.

Notes

For a lighter version, swap heavy cream for half-and-half or milk. This soup can also be made vegan by using coconut cream and silken tofu instead of heavy cream and sour cream.