Description
A comforting and creamy Loaded Baked Potato Soup, packed with flavor and perfect for chilly evenings or gatherings.
Ingredients
- 4 cups Russet Potatoes (or Yukon Gold)
- 4 cups Chicken Broth (or Vegetable Broth)
- 1 medium Onion (diced)
- 2 cloves Garlic (minced)
- 1 cup Heavy Cream (or half-and-half)
- 1 cup Sharp Cheddar Cheese (plus more for topping)
- 1/2 cup Sour Cream (or Greek yogurt)
- 4 slices Bacon (optional)
- 2 stalks Green Onions (for garnish)
- 1 tablespoon Olive Oil
- 1 teaspoon Dried Thyme
- 1 teaspoon Smoked Paprika
- Salt and Pepper to taste
Instructions
- Prep the Potatoes: Peel and dice the potatoes into small cubes.
- Sauté Aromatics: In a large pot over medium heat, add olive oil and sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Add Potatoes and Broth: Toss the diced potatoes into the pot with the broth. Bring to a boil, then reduce to a simmer until potatoes are tender, about 15-20 minutes.
- Cream it Up: Use a potato masher to gently crush the potatoes, then stir in cream, cheddar cheese, sour cream, thyme, paprika, salt, and pepper. Let simmer for another 5 minutes.
- Crisp the Bacon: Cook bacon until crispy in a separate pan, chop it, and add to the soup, reserving some for garnish.
- Serve and Enjoy: Ladle into bowls and top with cheddar cheese, bacon bits, and green onions.
Notes
Feel free to swap ingredients based on your pantry or dietary needs. This soup can be made vegetarian or vegan by using vegetable broth and vegan cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American