Description

This loaded baked potato soup is a rich, creamy, and comforting dish perfect for chilly evenings. It combines all the classic flavors of a baked potato—cheese, bacon, sour cream, and chives—into a hearty, satisfying soup. The recipe is easy to follow and customizable, making it perfect for any occasion.

Ingredients

4 large russet potatoes, peeled and diced
1 tablespoon olive oil or butter
1 small onion, diced
3 cloves garlic, minced
4 cups chicken broth or vegetable broth (for a vegetarian option)
1 cup heavy cream (substitute with milk for a lighter version)
2 cups shredded cheddar cheese (reserve some for topping)
1 cup cooked bacon, crumbled (optional for a vegetarian option)
1/2 cup sour cream
Salt and pepper to taste
Chopped green onions or chives for garnish

Alternatives:

Dairy-free: Use coconut cream and dairy-free cheese.
Gluten-free: Ensure broth and other ingredients are gluten-free.

Instructions

Cook the Potatoes: Heat olive oil or butter in a large pot over medium heat. Add diced potatoes and cook for 5 minutes, stirring occasionally until they begin to soften.
Sauté Onion and Garlic: Add diced onion and minced garlic to the pot. Cook for another 3 minutes until the onion is softened and fragrant.
Add Broth: Pour in the chicken or vegetable broth, bring to a boil. Reduce heat and let it simmer for 15 minutes, until potatoes are fork-tender.
Mash the Potatoes: Mash the potatoes using a potato masher or immersion blender. For a smoother soup, blend until smooth.
Add Cream and Cheese: Stir in the heavy cream and 1 1/2 cups of cheddar cheese. Stir until the cheese melts and the soup becomes creamy.

Finish: Stir in sour cream, season with salt and pepper to taste. Top with the remaining cheese, crumbled bacon, and chopped green onions or chives.

Notes

For a Spicy Twist: Add a pinch of cayenne pepper or a diced jalapeño for some heat.

Make it Lighter: Substitute milk for heavy cream and skip the bacon for a healthier, lighter version.

Vegan Version: Use dairy-free cheese, coconut cream, and plant-based bacon for a vegan-friendly soup.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup, Comfort Food
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 1 cup)
Calories: 310 kcal
Sugar: 5g
Sodium: 850mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 7g
Cholesterol: 40mg