why make this recipe
Comforting Loaded Baked Potato Soup is perfect for chilly days or when you simply want a warm, hearty meal. This soup combines the delicious flavors of baked potatoes with creamy goodness and savory toppings. It’s filling, easy to make, and sure to please everyone in your family. Plus, you can customize it with your favorite toppings!
how to make Comforting Loaded Baked Potato Soup
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
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Directions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until it becomes soft and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- 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 the mixture to a boil, then reduce heat to a simmer. Let it cook for 15 to 20 minutes until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to make the soup smooth or slightly chunky, depending on your preference. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue to cook over low heat until the cheese melts and the soup is heated through, around 5 minutes. Taste and adjust seasoning if needed.
- Ladle the soup into bowls. Top each bowl with crumbled bacon, more shredded cheese, and chopped green onions before serving.
how to serve Comforting Loaded Baked Potato Soup
Serve this soup hot in a bowl and garnish with bacon, cheese, and green onions. It pairs well with crusty bread or a side salad for a complete meal. You can also provide toppings like extra sour cream or hot sauce for those who like a kick.
how to store Comforting Loaded Baked Potato Soup
To store leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to leave space in the container, as the soup will expand when frozen.
tips to make Comforting Loaded Baked Potato Soup
- For extra flavor, consider adding some chopped carrots or celery when sautéing the onion.
- Use less cream for a lighter soup or swap it with milk if you prefer.
- Make sure to blend the soup well for a creamy texture, or leave it chunky if you like some potato pieces.
variation (if any)
You can add different toppings to change things up. Try adding sautéed mushrooms, steamed broccoli, or even jalapeños for a spicy kick. You can also use different cheeses, like gouda or mozzarella, for a unique flavor.
FAQs
Can I make this soup in advance?
Yes, you can make the soup ahead of time and store it in the refrigerator. Just reheat it before serving.
Can I use leftover baked potatoes for this soup?
Absolutely! Leftover baked potatoes can be diced and added directly to the soup, cutting down on prep time.
Can I make this soup vegetarian?
Yes! Simply use vegetable broth and skip the bacon. You can add more vegetables for protein, like beans or lentils.
Loaded Baked Potato Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until it becomes soft and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- 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 the mixture to a boil, then reduce heat to a simmer. Let it cook for 15 to 20 minutes until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to make the soup smooth or slightly chunky, depending on your preference.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue to cook over low heat until the cheese melts and the soup is heated through, around 5 minutes.
- Taste and adjust seasoning if needed.
- Ladle the soup into bowls. Top each bowl with crumbled bacon, more shredded cheese, and chopped green onions before serving.