Description
A creamy and comforting loaded baked potato soup, perfect for chilly evenings and family gatherings.
Ingredients
- 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
- Salt and pepper to taste
- 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
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 to 7 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes into the pot along with the broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- Use an immersion blender for a smooth or slightly chunky consistency. Alternatively, blend in batches in a stand blender.
- Mix in the heavy cream, shredded cheddar cheese, and sour cream. Cook over low heat for about 5 minutes until the cheese melts completely.
- Ladle the soup into bowls and top with crumbled bacon and chopped green onions. Serve warm.
Notes
For a lighter option, replace bacon with turkey bacon, or use dairy alternatives for a vegan version.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American