Comforting Loaded Baked Potato Soup for Cold Days Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
