Loaded Baked Potato Soup
This Loaded Baked Potato Soup combines creamy goodness with the classic flavors of a loaded baked potato, offering a cozy and filling meal for chilly days.
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
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- to taste salt and pepper
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 to 7 minutes, until soft and translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking the Soup
- Add the diced potatoes to the pot along with the chicken or vegetable broth. Mix in the dried thyme, smoked paprika, salt, and pepper.
- Bring everything to a boil, then reduce the heat and let it simmer for 15 to 20 minutes until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to blend the soup until it reaches your desired smoothness.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue to cook over low heat until the cheese is completely melted and the soup is warmed through, about 5 minutes.
Serving
- Ladle the soup into serving bowls, and top each portion with crumbled bacon, extra shredded cheese, and chopped green onions before diving in!
Notes
For added texture, reserve some cooked bacon and green onions for topping. You can also customize with different cheeses or spices to suit your taste.