Comforting Loaded Baked Potato Soup for Cold Days Recipe

Introduction

This loaded baked potato soup is the perfect comforting meal for chilly days. Creamy, cheesy, and packed with familiar potato flavors, it’s easy to make and sure to satisfy your cravings. Warm up with a bowl topped with crispy bacon and fresh green onions.

Ingredients

• 4 large russet potatoes, scrubbed and diced
• 4 cups chicken or vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 4 slices of 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. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
2. Step 2: Add the diced potatoes and broth to the pot. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender.
3. Step 3: Use an immersion blender to blend the soup to your preferred consistency, either smooth or slightly chunky. Alternatively, carefully transfer batches to a blender and puree until smooth.
4. Step 4: Stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook over low heat until the cheese melts and the soup is heated through, about 5 minutes. Adjust seasoning as needed.
5. Step 5: Serve the soup in bowls topped with crumbled bacon, extra shredded cheddar, and chopped green onions for added flavor and texture.

Tips & Variations

• For a vegetarian version, use vegetable broth and omit the bacon or substitute with smoked mushrooms.
• Add a bit of sharp white cheddar for an extra tangy cheese flavor.
• If you prefer a thinner soup, add more broth until you reach the desired consistency.
• Leftover cooked potatoes can be used in place of raw diced potatoes to reduce cooking time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much when chilled, add a splash of broth or cream to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the heavy cream and sour cream with coconut milk or a dairy-free alternative, and use a vegan cheese or omit the cheese entirely.

Can I freeze loaded baked potato soup?

Yes, this soup freezes well for up to 2 months. Thaw overnight in the refrigerator and gently reheat. The texture may change slightly, so stirring in a bit of cream or broth after reheating can help restore creaminess.

Comforting Loaded Baked Potato Soup for Cold Days Recipe

Print Recipe

★★★★★

4.9 from 52 reviews

This comforting loaded baked potato soup is perfect for chilly days, featuring tender russet potatoes simmered in broth with aromatic herbs, blended to creamy perfection, and enriched with sharp cheddar, sour cream, and crispy bacon for a hearty, satisfying meal.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 4 large russet potatoes, scrubbed and diced
• 4 cups chicken or vegetable broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Creamy Mix-ins

• 1 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream

Toppings

• 4 slices of bacon, cooked and crumbled
• 1/4 cup green onions, chopped
• Extra shredded cheddar cheese for garnish (optional)

Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant, creating a flavorful base for the soup.
2. Cook the Potatoes: Add the diced potatoes to the pot along with the chicken or vegetable broth. Stir in the dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are tender and ready to be blended.
3. Blend the Soup: Once the potatoes are soft, use an immersion blender to blend the soup to your preferred consistency—smooth or slightly chunky. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
4. Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue to cook over low heat for about 5 minutes, stirring occasionally until the cheese has melted and the soup is heated through. Taste and adjust seasoning with salt and pepper as needed.
5. Serve: Ladle the soup into bowls and top with the crumbled bacon, extra shredded cheddar cheese if desired, and chopped green onions to add a fresh, crispy finish to this warm, indulgent soup.

Notes

• For a vegetarian version, use vegetable broth and omit the bacon topping or substitute with crispy mushrooms or smoked tempeh.
• To make the soup gluten-free, ensure the broth used is gluten-free certified.
• The soup can be prepared in advance and reheated gently on the stovetop; add extra cream or broth if it thickens too much upon standing.
• For a lighter version, substitute half-and-half for heavy cream and use reduced-fat cheese.
• If you don’t have an immersion blender, a regular blender can be used but blend in batches carefully to avoid spills and burns.

Keywords: baked potato soup, comfort food, creamy potato soup, loaded potato soup, cheesy soup, easy soup recipe, cold day soup