Loaded Baked Potato Soup: Creamy, Comforting & Delicious
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.