Short, Catchy Intro
So you are craving something cozy but not about to start a five hour dinner drama, huh? Same. This loaded baked potato soup hits all the comfort spots without demanding your life story. Think creamy, cheesy, with little crunchy bacon confetti and green onion sass. Also FYI this is one of those recipes that makes your kitchen smell like heaven and your neighbors jealous.
Want a side idea while you simmer? Check out this neat trick for extra fluffy skins from air fryer baked potatoes. Totally optional, but cool to know.
Why This Recipe is Awesome
- It tastes like the best part of a loaded baked potato in a spoon friendly form. No awkward potato fork maneuvers required.
- It is idiot proof. Seriously, even if you get distracted by your phone, the soup forgives you.
- It scales up like a champ. Hosting a crew or meal prepping for the week No problem.
- You get texture options. Want ultra smooth? Blend away. Want chunky and proud? Mash with a fork and move on with your life.
- Comfort food with a flex. Add a salad and call it fancy, or skip the salad and own being cozy.
Ingredients You’ll Need
- 4 large russet potatoes, scrubbed and diced, because we are not savages
- 4 cups chicken broth or vegetable broth, pick your team
- 1 medium onion, diced, keep the tears to a minimum
- 3 cloves garlic, minced, because garlic is life
- 1 cup heavy cream, richness incoming
- 1 cup sharp cheddar cheese, shredded, mercilessly melty
- 1/2 cup sour cream, tang and silk
- 4 slices bacon, cooked and crumbled, for crunchy joy
- 1/4 cup green onions, chopped, bright and sassy
- Salt and pepper to taste, don’t be shy
- 2 tablespoons olive oil, for sautéing and good vibes
- 1 teaspoon dried thyme, herb friends
- 1/2 teaspoon smoked paprika, optional but highly recommended
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat and sauté the onion until soft. Add garlic and cook one minute more. Smells amazing now right
- Add potatoes, broth, thyme, paprika, salt, and pepper. Bring to a gentle simmer. Reduce heat and let it simmer until potatoes are tender about 15 to 20 minutes. Test with a fork
- Use an immersion blender for desired texture or blend in batches in a stand blender. For chunky soup mash some potatoes against the pot wall with a spoon or potato masher. Do not overblend unless you want baby food energy
- Stir in cream, cheddar, and sour cream. Heat until the cheese melts and everything feels cozy. Taste and adjust salt and pepper as needed
- Ladle soup into bowls and top with bacon, extra cheese, and green onions. Serve immediately and bask in the applause from your taste buds
Common Mistakes to Avoid
- Undercooking the potatoes. Nobody wants a soup with potato teeth. Boil until tender.
- Overblending everything into a sad puree. Keep some chunks for personality. Texture matters.
- Skimping on salt. Potatoes need salt to shine. Add a little, taste, then add a little more.
- Adding dairy to boiling hot soup. It can separate. Bring soup to a low heat and stir dairy in gently.
- Using low quality cheese that will not melt smoothly. Sharp cheddar is your friend here.
- Forgetting to crisp the bacon. Soft bacon is a sad betrayal in a loaded potato soup.
Alternatives & Substitutions
- No heavy cream? Use half and half or a mix of milk and a tablespoon of cornstarch to thicken. It works fine if you are trying to be lighter.
- Vegetarian? Swap chicken broth for vegetable broth and skip the bacon. Add roasted mushrooms for umami punch.
- Want smokier flavor but no paprika? Use a splash of liquid smoke very sparingly. IMO a little goes a long way.
- No sour cream? Plain Greek yogurt gives the same tang if you stir it in off heat to avoid curdling.
- Prefer a cheesy twist? Swap sharp cheddar for Gruyere or fontina for a silkier melt.
- Craving more veg? Toss in some chopped carrots or celery with the onions for a rustic vibe.
- Short on time? Use pre-cooked or leftover mashed potatoes to speed things up. No shame in shortcuts.
FAQ
Q Why should I use russet potatoes Are other potatoes okay
A You could use Yukon golds for creamier texture and less starch. Russets break down nicely and give that classic fluffy potato vibe. Choose based on mood.
Q Can I make this dairy free
A Yes use coconut cream or unsweetened oat cream and a dairy free cheddar. The flavor will shift but it will still be comforting.
Q How do I store leftovers
A Cool completely then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove and add a splash of broth if it seems thick.
Q Can I freeze this soup
A A little tricky because dairy can separate after freezing. You can freeze without the cream then thaw and stir in fresh cream or milk when reheating. Works fine if you plan ahead.
Q Can I make this in a slow cooker or Instant Pot
A Yes slow cookers make tender potatoes with minimal babysitting. For Instant Pot use manual high pressure for about 8 minutes then quick release and mash or blend. Easy wins.
Q Is this gluten free
A Yep as written it is gluten free. Just double check your broth label to be sure it has no sneaky additives.
Q Can I add more toppings like what else works
A Sure why stop at bacon Try roasted corn, chopped chives, a dollop of butter, or even pickled jalapeños for a spicy surprise. Experiment and win.
Final Thoughts
You did it You made a pot of cozy that will hug your insides and maybe make your neighbors curious about your life choices. This recipe is forgiving, flexible, and perfect for weeknight dinners, easy entertaining, or when you need a big bowl of calm. Pro tip crisp your bacon last minute so it stays crunchy on top of the hot soup. Now go impress someone or just yourself with your new culinary flex You have earned those seconds.
Conclusion
If you want another excellent creamy potato soup to compare or adapt from, check out The Ultimate Creamy Potato Soup – Sugar Spun Run. It gives more tips on texture and add ins that you might find inspiring.
Print
Loaded Baked Potato Soup
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian (if using vegetable broth and omitting bacon)
Description
A creamy and cheesy soup that captures the essence of a loaded baked potato, topped with crispy bacon and fresh green onions.
Ingredients
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 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
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Heat olive oil in a large pot over medium heat and sauté the onion until soft. Add garlic and cook for one minute more.
- Add potatoes, broth, thyme, paprika, salt, and pepper. Bring to a gentle simmer and cook until potatoes are tender, about 15 to 20 minutes.
- Use an immersion blender for desired texture or mash some potatoes against the pot wall for chunkiness.
- Stir in cream, cheddar, and sour cream until the cheese melts. Adjust seasoning as needed.
- Ladle soup into bowls and top with bacon, extra cheese, and green onions. Serve immediately.
Notes
For a smoother texture, blend thoroughly; for a chunkier soup, mash lightly. Crisp bacon just before serving for best results.