Loaded Baked Potato Soup

When the temperature drops, there's nothing quite like a steaming bowl of comfort food to warm your soul. Among the myriad of cozy dishes, potato soup stands out as a quintessential favorite that brings together simplicity and heartiness in every spoonful. This Creamy Loaded Baked Potato Soup is the epitome of comfort food, effortlessly combining wholesome ingredients to create a rich and satisfying dish that appeals to both young and old alike.

Warm up with a bowl of delicious Creamy Loaded Baked Potato Soup, the ultimate comfort food for chilly days. This recipe combines creamy russet potatoes, savory broth, and rich toppings like sharp cheddar, sour cream, and crispy bacon. It's easy to make, perfect for family gatherings, and customizable to your taste. Whether you prefer a classic version or a lighter, vegan twist, this soup is sure to satisfy. Get ready to enjoy a hearty, flavorful meal that warms the soul.

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Ingredients

4 large russet potatoes, peeled and diced

4 cups vegetable or chicken broth

1 medium onion, chopped

2 cloves garlic, minced

1 cup heavy cream

1 cup shredded sharp cheddar cheese, plus extra for topping

1/2 cup sour cream

4 slices bacon, cooked and crumbled (plus extra for topping)

3 green onions, chopped (for garnish)

1 teaspoon dried thyme

Salt and pepper to taste

2 tablespoons olive oil

Instructions

Prepare the Potatoes: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Cook the Potatoes: Add the diced potatoes to the pot and pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes or until the potatoes are tender.

Blend the Soup: Once the potatoes are tender, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a standard blender.

Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, sour cream, and dried thyme. Mix well until the cheese has melted and the soup is creamy. Season with salt and pepper to taste.

Finish and Serve: Ladle the soup into bowls and top with additional cheese, crumbled bacon, and chopped green onions for garnish. Serve warm.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6