Description
A creamy, cheesy, and flavorful loaded baked potato soup that’s perfect for chilly days.
Ingredients
Scale
- 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
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until soft and translucent. Stir in garlic and cook for 1 minute more.
- Add the diced potatoes, broth, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 to 20 minutes until the potatoes are fork-tender.
- Blend the soup to your desired texture using an immersion blender or by carefully transferring it to a stand blender.
- Stir in heavy cream, shredded cheese, and sour cream. Continue cooking over low heat for about 5 minutes until the cheese has melted and soup is heated through. Adjust seasoning if needed.
- Ladle the soup into bowls and add toppings like crumbled bacon, additional cheese, and chopped green onions before serving.
Notes
Serve with crusty bread or a fresh side salad for a complete meal. Customize toppings to suit individual preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 65mg
Keywords: soup, loaded potato, comfort food, easy recipe, family meal