Baked Potato Soup

As the temperatures drop and the days grow shorter, there’s nothing quite like a warm bowl of soup to bring comfort and coziness into our homes. Creamy soups, in particular, have an irresistible charm that makes them a favorite during the colder months. Their velvety texture and rich flavors envelop you like a warm hug, making them the perfect antidote to chilly evenings. Among the myriad of options available, Creamy Loaded Baked Potato Soup stands out as a quintessential comfort food that is both satisfying and indulgent.

Warm up with this creamy loaded baked potato soup, the ultimate comfort food! Made with russet potatoes, savory broth, and finished with cheddar cheese, crispy bacon, and a touch of sour cream, every spoonful is pure bliss. Sauté onions and garlic for a flavorful base, then blend it all together for a delightful texture. Perfect for cozy evenings and easy to make in under an hour. Garnish with green onions for that extra pop!

Print Recipe Pin Recipe

Ingredients

4 large russet potatoes, scrubbed and diced

1 medium onion, chopped

3 cloves garlic, minced

6 cups chicken or vegetable broth

1 cup heavy cream

1 cup shredded cheddar cheese

1/2 cup sour cream

4 slices crispy bacon, crumbled

1 teaspoon dried thyme

Salt and pepper to taste

1/4 cup green onions, sliced (for garnish)

Instructions

Prepare the Potatoes: In a large pot, place the diced potatoes and cover them with the broth. Bring to a boil over medium-high heat.

Sauté Aromatics: In a separate skillet, sauté the chopped onion in a bit of oil until translucent (about 5 minutes). Add minced garlic and cook for an additional minute until fragrant. Remove from heat.

Cook the Potatoes: Once the broth is boiling, reduce the heat to medium-low and add the sautéed onion and garlic along with the dried thyme. Simmer for 15-20 minutes until the potatoes are tender.

Mash the Potatoes: Using a potato masher or immersion blender, mash the potatoes directly in the pot to your desired consistency (leave some chunks for texture if you prefer).

Add Cream and Cheese: Pour in the heavy cream and stir in the cheddar cheese until melted and smooth. Season with salt and pepper to taste.

Finishing Touches: Stir in the sour cream and crumbled bacon, reserving some bacon for garnish. Heat just until everything is warmed through, then remove from heat.

Serve: Ladle the soup into bowls and top with the remaining bacon, sliced green onions, and additional cheddar cheese if desired.

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