Description
This Loaded Baked Potato Soup is a creamy, comforting dish packed with tender potatoes, melted cheddar cheese, crispy bacon, and a blend of savory flavors. Perfect for a cozy meal, this soup mimics the classic loaded baked potato toppings in a warm, hearty soup form, garnished with green onions and extra cheese for that indulgent finish.
Ingredients
Scale
Soup Base
- 4 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tbsp butter
- Salt and pepper to taste
Dairy and Cheese
- 1 cup heavy cream
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
Toppings
- 6 slices bacon, cooked and crumbled
- 2 green onions, chopped (for garnish)
- Extra cheddar cheese, bacon, and sour cream (for garnish)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add diced onion and minced garlic, cooking for 3-4 minutes until softened and fragrant to build the soup’s flavor base.
- Cook Potatoes: Add diced potatoes and chicken broth to the pot. Bring everything to a boil, then reduce the heat and let it simmer gently for 15-20 minutes, or until the potatoes are tender and ready to be mashed.
- Mash Potatoes: Using a potato masher or an immersion blender, partially mash the potatoes directly in the pot, leaving some chunks for a hearty texture.
- Add Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue cooking over low heat until the cheese is completely melted and the soup reaches a thick, creamy consistency.
- Season Soup: Season the soup with salt and pepper according to your taste preferences, adjusting seasoning as needed.
- Serve and Garnish: Ladle the soup into bowls, then top each serving with crumbled bacon, chopped green onions, extra cheddar cheese, and a dollop of sour cream for the classic loaded baked potato experience.
Notes
- For a vegetarian version, substitute vegetable broth and omit bacon or use vegetarian bacon alternatives.
- Russet potatoes work best for creamy texture but Yukon Gold can also be used if preferred.
- Using an immersion blender allows you to control how chunky or smooth the soup is.
- Cook bacon until crisp for the best texture contrast.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stove.
