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Comforting Loaded Baked Potato Soup

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A warm and filling soup featuring creamy broth, sharp cheese, and hearty potatoes, topped with bacon and green onions.

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
  • 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, sauté onion until soft, then add garlic.
  2. Add potatoes, broth, thyme, paprika, salt, and pepper. Simmer until potatoes are tender.
  3. Use immersion blender for desired texture or blend in batches in a stand blender.
  4. Stir in cream, cheddar, and sour cream. Heat until cheese melts.
  5. Ladle soup into bowls, top with bacon, cheese, and green onions.

Notes

For a vegetarian option, use vegetable broth and omit bacon. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

Nutrition

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