Go Back
When the chill of winter sets in, nothing beats the warmth and satisfaction of a comforting bowl of soup. Among the myriad of recipes that evoke feelings of coziness, Creamy Loaded Baked Potato Soup stands out as a quintessential favorite. This dish seamlessly marries rich flavors and creamy textures, making it an ideal comfort food to enjoy on a cold day. The allure of this soup lies not just in its taste, but also in its heartwarming qualities, providing a sense of home with every spoonful.

Loaded Baked Potato Soup

Warm up this winter with a comforting bowl of Creamy Loaded Baked Potato Soup. This delicious dish combines starchy russet potatoes, aromatic onions, and rich cream for a bowlful of cozy bliss. Topped with crispy bacon and fresh green onions, it’s both indulgent and satisfying. Easy to customize, this soup invites creativity, whether you prefer it vegan or with a twist of seasonal veggies. Enjoy a heartwarming meal that brings the whole family together!
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes, peeled and cubed

1 medium onion, chopped

3 cloves garlic, minced

6 cups chicken or vegetable broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup crumbled crispy bacon

1/2 cup sour cream

1/4 cup chopped green onions

2 tablespoons olive oil

Salt and pepper to taste

Optional: additional cheese and bacon for garnish

Instructions
 

Prep the Potatoes: Start by peeling and cubing the russet potatoes into uniform pieces to ensure even cooking.

    Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant.

      Cook the Potatoes: Add the cubed potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15-20 minutes, until the potatoes are fork-tender.

        Blend the Soup: Once cooked, use an immersion blender to puree the soup to your desired consistency. For a chunkier texture, blend only half of the soup or use a potato masher instead.

          Add Creaminess: Stir in the heavy cream, shredded cheddar cheese, crumbled bacon, and sour cream. Mix well and let it heat through for another 5 minutes. Season with salt and pepper to taste.

            Serve and Garnish: Serve the soup hot, topped with additional shredded cheese, bacon, and a sprinkle of chopped green onions for freshness.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6