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–+ servings
Loaded Baked Potato Soup

Loaded Baked Potato Soup That's Comfort in a Bowl

This loaded baked potato soup is a comforting bowl of creamy goodness, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Chicken or Vegetable Broth Use vegetable broth for vegetarian option
  • 4 large Russet Potatoes Diced
  • 1 medium Onion Diced
  • 2 cloves Garlic Minced
For the Creamy Texture
  • 1 cup Heavy Cream Can substitute with half-and-half
  • 1 cup Sharp Cheddar Cheese Can substitute with a Mexican cheese blend
  • ½ cup Sour Cream Can substitute with Greek yogurt
For Optional Toppings
  • ½ cup Bacon Cooked and crumbled, omit for vegetarian version
  • ¼ cup Green Onions Chopped, can substitute with chives
For Seasoning and Sautéing
  • 1 tsp Dried Thyme Can substitute with Italian seasoning
  • 1 tsp Smoked Paprika Can add liquid smoke if not available
  • 2 tbsp Olive Oil Can substitute with butter

Equipment

  • Large Pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5-7 minutes until translucent and fragrant.
  2. Stir in minced garlic and cook for an additional 1 minute until fragrant.
  3. Add diced russet potatoes and broth to the pot. Season with thyme, smoked paprika, salt, and pepper. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
  4. Blend the soup using an immersion blender until smooth. Return to pot.
  5. Stir in heavy cream, cheddar cheese, and sour cream. Heat on low until cheese is melted.
  6. Serve hot, topped with bacon, cheese, and green onions.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 45gProtein: 12gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For freezing, omit sour cream and cheese until reheating to maintain creaminess.

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