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Loaded Baked Potato Soup

Warm, hearty, and full of flavor, this creamy soup brings the delightful taste of loaded baked potatoes in a cozy bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 large russet potatoes, scrubbed and diced
  • 4 cups chicken broth or vegetable broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
Creamy Finish
  • 1 cup heavy cream For a lighter version, substitute with half-and-half or whole milk.
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup green onions, chopped

Method
 

Cook the Base
  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onion and sauté for 5–7 minutes until soft and translucent.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add diced potatoes, chicken or vegetable broth, dried thyme, smoked paprika, salt, and pepper.
  5. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
Blend the Soup
  1. Once potatoes are soft, blend the soup to your desired consistency using an immersion blender or carefully transfer it in batches to a stand blender.
Finish & Serve
  1. Stir in heavy cream, shredded cheddar cheese, and sour cream, cooking over low heat until the cheese melts and the soup is hot — about 5 minutes.
  2. Taste and adjust seasoning, then serve topped with crumbled bacon, extra cheese, and chopped green onions.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or cream if needed.