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Comforting Loaded Baked Potato Soup

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A rich and creamy soup that transforms the classic baked potato into a cozy dish perfect for cold evenings.

Ingredients

Scale
  • 4 large russet potatoes, diced
  • 4 cups chicken 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

Instructions

  1. In a large pot over medium heat, warm 2 tablespoons of olive oil.
  2. Add 1 medium diced onion and cook for 5-7 minutes until soft and translucent.
  3. Stir in 3 minced cloves of garlic and sauté for 1 additional minute.
  4. Incorporate the 4 diced russet potatoes and 4 cups of broth, along with 1 teaspoon of dried thyme and 1/2 teaspoon of smoked paprika.
  5. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
  6. Blend the soup to your desired texture using an immersion blender or by transferring to a stand blender.
  7. Stir in 1 cup of heavy cream, 1 cup of shredded cheese, and 1/2 cup of sour cream, cooking until cheese is melted.
  8. Serve topped with crumbled bacon and chopped green onions.

Notes

This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months. Add toppings just before serving.

Nutrition

Find it online: https://us.recipesfood.org/loaded-baked-potato-soup/

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