Description
Comforting Loaded Baked Potato Soup is a warm and hearty dish that brings the cozy flavors of baked potatoes straight into a creamy, savory soup. This delightful recipe combines tender russet potatoes with rich cheddar cheese and a hint of garlic, creating a satisfying bowl that’s perfect for chilly evenings or family gatherings. Topped with crispy turkey bacon and fresh green onions, this soup is not only delicious but also incredibly easy to make, making it a go-to option for busy weeknights.
Ingredients
Scale
- 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
- 4 slices turkey 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
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent (5 to 7 minutes). Stir in minced garlic and cook for an additional minute.
- Add diced potatoes and broth to the pot. Season with thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to simmer for 15 to 20 minutes until potatoes are fork-tender.
- Blend the soup using an immersion blender or in batches with a stand blender until you reach your desired consistency.
- Stir in heavy cream, shredded cheese, and sour cream; cook over low heat until cheese melts (about 5 minutes). Adjust seasoning as necessary.
- Serve hot topped with crumbled turkey bacon and green onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg