Description
A cozy and delicious loaded baked potato soup that captures all the flavors of a loaded baked potato in a comforting bowl!
Ingredients
- 4 cups broth (chicken or vegetable)
- 4 medium russet potatoes (or Yukon Gold for added flavor)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 cup heavy cream (or half and half for a lighter touch)
- 1 cup sharp cheddar cheese (shredded)
- ½ cup sour cream (or Greek yogurt as a substitute)
- 4 slices bacon (crumbled, or turkey bacon for a lighter option)
- ¼ cup green onions (chopped, can substitute with chives)
- 2 tablespoons olive oil (or butter)
- 1 teaspoon dried thyme (or fresh thyme if available)
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
Instructions
- Prep the potatoes: Wash and peel if desired. Cut into roughly 1 inch cubes and set aside.
- Cook the bacon: Fry bacon over medium heat until crisp. Drain on paper towels and crumble, saving some bacon fat if desired.
- Sauté the aromatics: Heat olive oil or butter in a large pot. Add diced onion and sauté until translucent, about 5 minutes. Add garlic and stir for 30 seconds.
- Add potatoes and broth: Toss potato cubes into the pot and pour in the broth until mostly covered. Add thyme and smoked paprika, bring to a simmer, and cook until fork tender, about 12-15 minutes.
- Mash or blend for texture: Use a potato masher or immersion blender to mash half of the potatoes; leave some chunks for texture.
- Stir in cream and sour cream: Lower heat and stir in heavy cream and sour cream until smooth, ensuring not to boil.
- Add cheese and bacon: Stir in cheddar until melted, then add most of the crumbled bacon, seasoning to taste with salt and pepper.
- Serve with flair: Ladle into bowls and top with green onions, reserved bacon, and extra cheese. Serve immediately.
Notes
For a lighter version, use half and half instead of heavy cream and turkey bacon. This soup reheats well.