Loaded Baked Potato Soup is the ultimate comfort food that takes the classic baked potato to a whole new level. This creamy, velvety soup is loaded with all the classic toppings—crispy bacon, sharp cheddar cheese, green onions, and sour cream—creating a decadent, indulgent meal that is both filling and flavorful. Perfect for cozy nights or as a hearty starter for a dinner gathering, this soup offers the perfect balance of rich, creamy textures with savory, crunchy toppings. It’s a warm hug in a bowl!

Ingredients:

For the Soup:

  • 4 large russet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth (or vegetable broth for a vegetarian version)
  • 1 cup heavy cream (or milk for a lighter version)
  • 1/2 cup sour cream (optional, for added creaminess)
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 1/2 tsp smoked paprika (optional, for a subtle smoky flavor)
  • 1/2 cup shredded cheddar cheese (plus extra for topping)
  • 1 tbsp butter

For the Toppings:

  • 4 slices cooked bacon, crumbled (or use turkey bacon for a lighter version)
  • 1/4 cup sliced green onions
  • Extra shredded cheddar cheese
  • Sour cream (optional)

Instructions:

  1. Prepare the Potatoes: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for about 4-5 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
  2. Cook the Potatoes: Add the diced potatoes to the pot, followed by the chicken broth, thyme, smoked paprika (if using), and a pinch of salt and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are tender.
  3. Blend the Soup: Once the potatoes are soft, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Blend until smooth, then return to the pot. If you prefer a chunkier soup, you can blend half of the soup and leave the rest as-is for texture.
  4. Add Cream and Cheese: Stir in the heavy cream (or milk) and sour cream, if using, to add extra richness and creaminess. Let it simmer for an additional 5-7 minutes to combine the flavors. Stir in 1/2 cup of shredded cheddar cheese until melted and smooth. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
  5. Serve: Ladle the soup into bowls, and top with crumbled bacon, green onions, extra shredded cheddar cheese, and a dollop of sour cream, if desired.

Nutrition (per serving, assuming 6 servings):

  • Calories: ~350-400 kcal
  • Protein: ~8-10 g
  • Fat: ~22-25 g
  • Carbohydrates: ~30-35 g
  • Fiber: ~4-5 g
  • Sugars: ~3-5 g
  • Sodium: ~600-800 mg (depending on broth and seasoning)
  • Vitamin A: ~15% of the Daily Value (from cheese and butter)
  • Vitamin C: ~20% of the Daily Value (from potatoes and green onions)

Notes:

  • For a lighter version, use milk instead of heavy cream and opt for lower-fat cheese or a reduced-fat sour cream.
  • You can make this soup ahead of time! Simply store it in the fridge for up to 4 days or freeze it for up to 3 months. When reheating, you might want to add a bit more broth or cream to bring it back to the right consistency.
  • If you want a vegetarian version, leave out the bacon and use vegetable broth instead of chicken broth.
  • Top your soup with any of your favorite baked potato toppings, like sautéed mushrooms, chopped chives, or crispy fried onions.

Indulge in the comforting, creamy goodness of Loaded Baked Potato Soup, a rich and satisfying dish