Description

Loaded Baked Potato Soup is a creamy, comforting classic packed with tender potatoes, sharp cheddar cheese, crispy bacon, and a touch of sour cream. Perfect for a cozy meal, this hearty soup blends rich flavors and textures, making it a favorite for chilly days or anytime you crave a delicious, satisfying bowl.

Ingredients

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 (for garnish)
Extra sour cream (for garnish)

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Instructions

Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened and fragrant, enhancing the soup’s base flavor.
Cook Potatoes: Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and let it simmer gently for 15-20 minutes until the potatoes are tender and easily pierced with a fork.
Partially Mash Potatoes: Use a potato masher or immersion blender to partially mash the potatoes. Leave some chunks intact to create a pleasing texture in your soup rather than pureeing it completely smooth.
Add Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue cooking over low heat while stirring gently until the cheese is fully melted and the soup thickens into a creamy consistency.
Season: Taste the soup and season with salt and pepper as needed, balancing the flavors to your preference.
Serve and Garnish: Ladle the soup into bowls and top with the crumbled bacon, extra cheddar cheese, sour cream dollops, and chopped green onions to add flavor, color, and textural contrast.

Notes

Russet potatoes work best for this soup due to their starchy texture which helps thicken the broth.
If preferred, use vegetable broth to make the soup vegetarian-friendly by substituting chicken broth.
For a smoother soup, blend completely with an immersion blender before adding dairy.
Adjust the amount of cheese and bacon according to taste or dietary needs.
Garnishes like chives, green onions, or even chopped jalapeños add extra flavor and color.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and gently reheated on the stovetop.