Description

This Indulgent Loaded Baked Potato Soup is the ultimate comfort food perfect for cozy nights. Creamy and hearty, it features tender potatoes simmered in chicken broth, enhanced with butter, onions, and garlic, then enriched with heavy cream and sour cream. Topped with shredded cheddar cheese, crispy bacon, and fresh green onions, this soup delivers all the beloved flavors of a loaded baked potato in a warm, comforting bowl.

Ingredients

Scale

Soup Base

4 large Russet Potatoes (peeled and diced)
4 tablespoons Butter (for sautéing)
1 large Onion (diced)
2 cloves Garlic (minced)
6 cups Chicken Broth (or vegetable broth for vegetarian option)

Dairy & Toppings

1 cup Heavy Cream
1/2 cup Sour Cream (Greek yogurt can be substituted)
2 cups Shredded Cheddar Cheese
1 cup Bacon (or substitute with smoked tempeh or mushrooms)
2 stalks Green Onions (sliced)

Seasonings

Salt (to taste)
Pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Ingredients: Peel and dice the Russet potatoes into even cubes to ensure they cook evenly. Dice the onion finely and mince the garlic cloves. Slice the green onions and set aside for garnish.
Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, taking care not to burn it.
Add Potatoes and Broth: Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, approximately 15-20 minutes.
Cook Bacon: While the soup simmers, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble once cooled. For a vegetarian option, sauté smoked tempeh or mushrooms instead until browned and crisp.
Blend Soup (Optional): For a creamier texture, use an immersion blender to partially blend the soup directly in the pot, leaving some potato chunks for texture. Alternatively, transfer half the soup to a blender, pulse until smooth, then combine back into the pot.
Add Cream and Sour Cream: Stir in the heavy cream and sour cream into the soup, mixing well. Heat gently without boiling to prevent curdling. Adjust seasoning with salt and pepper to taste.
Serve: Ladle the soup into bowls, then top with shredded cheddar cheese, crumbled bacon (or vegetarian substitute), and sliced green onions. Serve hot and enjoy the comforting flavors.

Notes

For a vegetarian version, replace chicken broth with vegetable broth and bacon with smoked tempeh or mushrooms.
Greek yogurt can be used as a healthier alternative to sour cream for a tangy flavor.
Partially blending the soup creates a nice creamy consistency while keeping potato chunks for texture.
Adjust the thickness of the soup by adding more broth or cream depending on preference.
Use sharp cheddar for a more intense cheese flavor.