This creamy, hearty soup is inspired by the classic loaded baked potato. It’s filled with tender potatoes, savory bacon, melted cheese, and a touch of cream, making it the perfect comfort food.
Ingredients (Serves 4-6):
- 4 large russet potatoes, peeled and diced
- 4 slices of bacon, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or whole milk for a lighter version)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/4 teaspoon smoked paprika (optional, for added flavor)
- Salt and pepper, to taste
- 1/4 cup chopped green onions (for garnish)
- Additional cooked bacon (for garnish)
Instructions:
1. Cook the Bacon
- In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes.
- Remove the bacon from the pot and place it on a paper towel to drain, leaving the bacon fat in the pot.
2. Sauté the Onion and Garlic
- In the same pot, add the chopped onion and sauté for 5 minutes, until softened.
- Add the minced garlic and cook for an additional minute until fragrant.
3. Add the Potatoes and Broth
- Add the diced potatoes to the pot and stir to combine with the onions and garlic.
- Pour in the chicken or vegetable broth and bring the mixture to a boil.
- Reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.
4. Blend the Soup
- Use an immersion blender to puree part of the soup to your desired texture. If you don’t have an immersion blender, you can blend the soup in batches using a regular blender.
- Leave some chunks of potatoes for texture, or blend it smooth for a creamier soup.
5. Add the Cream and Cheese
- Stir in the heavy cream and shredded cheddar cheese.
- Cook over low heat until the cheese has melted and the soup is creamy.
- Season with salt, pepper, and smoked paprika (if using).
6. Finish the Soup
- Stir in the sour cream for extra richness and creaminess.
- Taste and adjust the seasoning with more salt and pepper if needed.
7. Serve and Garnish
- Ladle the soup into bowls and top with crispy bacon, shredded cheese, and chopped green onions.
- Serve hot and enjoy!
Serving Suggestions:
- Pair with a side of crusty bread or a simple green salad for a complete meal.
- Serve with extra toppings such as more sour cream, shredded cheese, or chives.
Tips for the Best Loaded Baked Potato Soup:
- For Extra Creaminess: Use a combination of sour cream and cream cheese for an ultra-creamy base.
- Texture: For a chunkier soup, don’t blend it completely. Leave more potato chunks for added texture.
- Make Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Vegan Version: Use dairy-free cream and vegan cheese for a dairy-free alternative.
This loaded baked potato soup is a rich, creamy, and comforting dish with all the flavors of a loaded baked potato in soup form—perfect for cozy nights!
