Name: Loaded Baked Potato Soup That's Creamy and Totally Comforting
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 cups russet potatoes, diced; 4 cups chicken or vegetable broth; 1 medium onion, diced (finely); 2 cloves garlic, minced (fresh); 1 teaspoon dried thyme; 1 teaspoon smoked paprika; to taste salt; to taste pepper; 1 cup heavy cream; 1 cup sharp cheddar cheese, shredded; ½ cup sour cream; ½ cup bacon, crumbled; ¼ cup green onions, chopped; 2 tablespoons olive oil

As the chilly air creeps in, there’s nothing quite like the cozy aroma of simmering soup wafting through my kitchen. This Comforting Loaded Baked Potato Soup is a warm embrace in a bowl, bringing together tender russet potatoes, savory broth, and delightful toppings that make each spoonful feel like a hug. Not only is this dish an indulgent comfort food that’s easy to whip up, but it’s also adaptable for any dietary need, with tasty alternatives like Greek yogurt instead of sour cream or switching to vegetable broth for a vegetarian twist. Imagine curling up with a steaming bowl as you watch the snow fall outside—what could be better? So, are you ready to discover just how easy it is to create this hearty delight?

Why is this soup a must-try?

Comforting, creamy goodness: This Loaded Baked Potato Soup delivers warmth and satisfaction with each spoonful.

Endless adaptability: Make it your own! Substitute Greek yogurt for sour cream or opt for vegetable broth for a tasty vegetarian option.

Perfect for gatherings: Your friends and family will love this soup, whether served at dinner or as a party starter. Pair it nicely with a crisp green salad or even a slice of crusty buttered bread for a complete meal.

Quick and easy: In just a little over 30 minutes, you can have a cozy dish that tastes like it simmered all day.

A crowd-pleaser: With its creamy texture and rich flavor, this soup appeals to all—perfect for a chilly night in!

Loaded Baked Potato Soup Ingredients

Discover the delightful components that make this soup a creamy sensation!

For the Soup Base

Russet Potatoes – The foundation of the soup, or swap for Yukon Gold for a buttery texture.
Broth (Chicken/Vegetable) – Choose chicken for a richer flavor, or vegetable broth for a vegetarian-friendly alternative.

For Flavor

Onion – Adds depth and sweetness; dice finely for even blending.
Garlic – Enhances aroma and flavor; always opt for fresh minced garlic.
Dried Thyme – Infuses herbal notes; fresh thyme works beautifully too!
Smoked Paprika – Gives a punch of flavor; liquid smoke can be utilized for a smoky twist.
Salt and Pepper – Essential seasonings; adjust to taste for a well-balanced soup.

For Creaminess

Heavy Cream – Provides richness; half and half or evaporated milk are lighter options.
Sharp Cheddar Cheese – Adds savory goodness; feel free to go for a non-dairy cheese for a vegan option.
Sour Cream – Introduces a tangy kick; try Greek yogurt as a healthier substitute.

For Textural Toppings

Bacon – Brings a smoky crunch; omit for a vegetarian option or opt for turkey bacon.
Green Onions – Fresh garnish that brightens each bowl; feel free to use chives too!

For Cooking

Olive Oil – Sauté onions and garlic; you can easily swap this for butter if you prefer.

Embrace these ingredients to bring your Loaded Baked Potato Soup to life!

Step‑by‑Step Instructions for Loaded Baked Potato Soup

Step 1: Prepare Vegetables
Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 finely diced onion and sauté for about 5-7 minutes until it’s soft and translucent. In the last minute of cooking, stir in 2 cloves of minced garlic until fragrant, ensuring that the onion-garlic mixture forms a beautiful aromatic base for your Loaded Baked Potato Soup.

Step 2: Cook Potatoes
Next, add 4 cups of diced russet potatoes and 4 cups of chicken or vegetable broth to the pot. Stir in 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, and season with salt and pepper to taste. Increase the heat to bring the mixture to a boil, then reduce to a gentle simmer, covering partially for 15-20 minutes, until the potatoes are fork-tender and invitingly soft.

Step 3: Blend for Texture
After the potatoes are cooked, use an immersion blender to puree the soup to your desired consistency. If you prefer a creamier texture, blend thoroughly. If using a stand blender, carefully blend in batches, ensuring the mixture is smooth but still retains some potato chunks. The blending step is crucial for achieving the perfect Loaded Baked Potato Soup texture.

Step 4: Add Cream & Cheese
Now, reduce the heat to low and stir in 1 cup of heavy cream along with 1 cup of shredded sharp cheddar cheese and ½ cup of sour cream. Keep stirring until the cheese melts beautifully into the soup, about 5 minutes. The Loaded Baked Potato Soup should take on a luscious, creamy appearance that will make your mouth water in anticipation.

Step 5: Serve
Finally, ladle the comforting Loaded Baked Potato Soup into bowls. Top each serving with crumbled bacon, additional shredded cheese, and freshly chopped green onions for that delightful crunch and flavor. This soup is now ready to be savored, bringing warmth and satisfaction with every spoonful.

Expert Tips for Loaded Baked Potato Soup

• Choose the Right Potatoes: Stick with russet or Yukon Gold; avoid waxy potatoes as they won’t provide the creamy texture you desire.

• Blend Carefully: For the best Loaded Baked Potato Soup texture, blend only part of the soup, leaving some potato chunks for delightful bites.

• Adjust to Taste: Always taste and adjust seasoning before serving—don’t be shy with salt and pepper to enhance the flavors.

• Thickening Trick: If your soup is too thin, simmer uncovered for a while to reduce it to your preferred consistency, or blend a few more potato chunks.

• Creative Toppings: Elevate each bowl with extra toppings like chopped herbs, crispy onions, or even roasted vegetables to customize your comfort experience!

How to Store and Freeze Loaded Baked Potato Soup

Refrigerator: Store your Loaded Baked Potato Soup in an airtight container for up to 4 days. Allow it to cool completely before sealing to maintain freshness.

Freezer: For longer storage, transfer cooled soup to freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months without losing flavor.

Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat gently on the stove over low heat, adding a splash of broth if the soup is too thick.

Enjoying Later: This soup is best served warm—top with fresh garnishes just before serving to enhance flavor and texture!

What to Serve with Comforting Loaded Baked Potato Soup

Dive into the cozy world of flavors and textures that can transform a simple soup into a sumptuous feast!

Crispy Green Salad: A fresh salad with mixed greens and a tangy vinaigrette lightens the rich soup while adding a crunch to every bite.
Garlic Breadsticks: Soft and warm, these breadsticks lend a comforting touch alongside your soup, perfect for dipping and savoring.
Savory Cheddar Biscuits: Flaky, cheesy biscuits provide a delightful companion to the creamy soup, bringing a bit of Southern charm to your table.
Roasted Broccoli: The nuttiness of roasted broccoli beautifully balances the richness of the soup, offering a wholesome contrast with vibrant color.
Stuffed Baked Potatoes: Fill baked potatoes with leftover soup for a hearty twist—it’s like a delicious double dose of comfort food!
Sparkling Apple Cider: A festive drink option, the crispness and sweetness of apple cider cleanse your palate and elevate the entire dining experience.
Miniature Quiches: Perfect for parties or as a starter, these bite-sized treats pair wonderfully, adding an element of fun to your meal.
Chocolate Chip Cookies: End on a sweet note! The warm, gooey cookies are just the right indulgence after a bowl of creamy goodness.

Make Ahead Options

These Loaded Baked Potato Soup preparations are fantastic for busy home cooks looking to save time during hectic weeknights! You can chop and refrigerate your potatoes, onions, and garlic up to 24 hours in advance to maintain freshness and minimize prep time. Alternatively, prepare the entire soup base (without cream and cheese) and let it cool completely before transferring it to an airtight container for refrigeration for up to 3 days. When ready to serve, simply reheat the soup gently, then stir in the heavy cream, shredded cheddar, and sour cream, allowing it to return to a cozy, creamy consistency just like the first time you made this comforting Loaded Baked Potato Soup. Enjoy easy, delicious dinners with minimal effort!

Loaded Baked Potato Soup Variations

Make this Loaded Baked Potato Soup uniquely yours with these delightful alternatives!

Vegetarian-Friendly: Substitute chicken broth with vegetable broth, ensuring everyone can enjoy this creamy comfort.
Lighter Creaminess: Swap heavy cream for half and half or evaporated milk for a lighter yet still luxurious texture.
Healthier Twist: Use Greek yogurt instead of sour cream to maintain the tang while cutting down on calories.
Flavor Boost: Incorporate leeks instead of onions for a milder and sweeter flavor that brightens the dish.
Sweet Potato Surprise: Replace half of the russet potatoes with sweet potatoes for a subtle sweetness and vibrant color.
Topping Extravaganza: Create a potato bar with toppings like roasted broccoli, crispy onions, or a sprinkle of smoked paprika for added flair.
Herb Infusion: Bring brightness by garnishing with fresh herbs like chives or dill, perfect for a springtime twist.
Baconless Option: Omit traditional bacon and substitute with turkey bacon or crispy chickpeas for a vegetarian crunch.

If you love hearty soups, be sure to try out my recipe for Oven Baked Chicken or the cozy Chicken Noodle Soup for more comforting meals!

Loaded Baked Potato Soup Recipe FAQs

How do I select the best potatoes for this soup?
Absolutely! For the best results, choose russet potatoes, as they are starchy and yield a creamy texture. Yukon Gold can also be a great choice for that extra buttery taste. Avoid waxy potatoes like red or new potatoes, because they won’t break down as well, leading to a less satisfying soup.

How long can I store the soup in the refrigerator?
Very! Your Loaded Baked Potato Soup can be safely stored in an airtight container in the refrigerator for up to 4 days. Make sure to allow it to cool completely before transferring, which helps maintain its delicious flavor and freshness.

Can I freeze Loaded Baked Potato Soup?
Of course! You can freeze your soup for up to 3 months. First, let it cool completely. Then, transfer the soup to freezer-safe containers, leaving some space for expansion. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat gently on the stovetop.

What can I do if my soup is too thin?
No worries! If your Loaded Baked Potato Soup turns out too thin, there are two simple tricks you can employ. First, simmer it uncovered for a few minutes to reduce the liquid. Alternatively, blend in a few more potato chunks for added thickness and texture.

Can I make this soup vegetarian-friendly?
Absolutely! To make the Loaded Baked Potato Soup vegetarian, simply substitute the chicken broth for vegetable broth. Additionally, you can replace sour cream with Greek yogurt or non-dairy alternatives to cater to your dietary needs. It’s a comforting option for everyone!

Is this soup safe for pets or those with allergies?
Always a good question! While the ingredients in Loaded Baked Potato Soup are safe for most adults, be cautious with pets, especially regarding ingredients like onion and garlic, as they can be harmful to dogs. For those with dietary allergies, make sure to check all labels, especially for cream and cheese substitutes.