Comforting Loaded Baked Potato Soup That’s Perfect for Cozy Nights Recipe
This comforting loaded baked potato soup combines tender potatoes, sharp cheddar, and creamy broth to create a perfect bowl for cozy nights. Easy to prepare and customizable with vegetarian options, this hearty soup is rich, flavorful, and topped with classic garnishes like bacon and scallions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 4 medium russet potatoes (or Yukon Gold for a buttery flavor)
- 4 cups chicken or vegetable broth (for vegetarian option, use vegetable broth)
- 1 medium onion (yellow onion or leeks are good alternatives)
- 2 cloves garlic (minced)
- 1 cup heavy cream (or half-and-half for lighter options)
- 1 cup sharp cheddar cheese (shredded)
- 1/2 cup sour cream (or Greek yogurt for a lighter version)
- 4 slices bacon (cooked and crumbled, omit for vegetarian)
- 2 scallions green onions (chopped for garnish)
Seasonings and Fats
- To taste salt
- To taste pepper
- 2 tablespoons olive oil (for sautéing)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
Instructions
- Preparation Steps: Prepare all ingredients by dicing the potatoes and onion, mincing the garlic, shredding the cheddar cheese, cooking and crumbling the bacon (if using), and chopping scallions for garnish.
- Sauté Onions and Garlic: Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 5-7 minutes until soft and translucent. Then add minced garlic and cook an additional minute until fragrant, stirring frequently to avoid burning.
- Cook Potatoes in Broth with Seasonings: Stir in diced potatoes, chicken or vegetable broth, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer. Let cook for 15-20 minutes until the potatoes are fork-tender and fully cooked through.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until you reach your desired texture, whether smooth or slightly chunky. If blending in batches using another blender, be cautious of hot liquid spills.
- Add Cream, Cheese, and Sour Cream: Stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook on low heat, stirring gently and constantly, for about 5 minutes until the cheese melts completely and the soup is creamy and well combined. Adjust salt and pepper seasoning to taste.
- Serve with Garnishes: Ladle the hot soup into bowls and garnish with crumbled bacon (if using), extra shredded cheddar cheese, and chopped green onions for freshness and added flavor. Serve immediately for best taste.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth and omit the bacon garnish.
- Use half-and-half or milk instead of heavy cream for a lighter soup.
- Greek yogurt can replace sour cream for a healthier twist.
- To avoid lumps, blend carefully and ensure potatoes are fully cooked before blending.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
Keywords: baked potato soup, loaded potato soup, comfort food, creamy soup, cozy dinner, stovetop soup, cheddar cheese soup, easy soup recipe
