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Comforting Loaded Baked Potato Soup

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A rich, creamy, and flavorful loaded baked potato soup that brings warmth and comfort to the table.

Ingredients

  • 4 large russet potatoes, scrubbed and diced
  • 4 cups chicken broth or vegetable broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup green onions, chopped
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 to 7 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
  2. Add diced potatoes to the pot along with chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until potatoes are fork-tender.
  3. Once the potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred. Alternatively, carefully transfer soup in batches to a stand blender and blend until smooth.
  4. Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until cheese fully melts and the soup is heated through, around 5 minutes. Taste and adjust seasoning if necessary.
  5. Ladle soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.

Notes

For extra flavor, consider roasting the potatoes before adding them to the soup. If a thicker consistency is desired, add more heavy cream or cheese.

Find it online: https://junorecipes.com/comforting-loaded-baked-potato-soup/