Loaded Baked Potato Soup This Winter

Creamy, cheesy, and packed with hearty flavor

This easy healthy recipe is the ultimate comfort meal for cold evenings. Imagine everything you love about a loaded baked potato melted cheddar, creamy potatoes, sour cream, and crispy beef bacon blended into one rich, satisfying soup. Perfect as a winter dinner idea, it’s warm, filling, and made entirely in one pot. With just a handful of simple ingredients, this cozy soup delivers restaurant-quality comfort right at home. Each spoonful is thick, flavorful, and guaranteed to chase away the winter chill.

Time Breakdown

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 to 6

Ingredients List

• 4 large russet potatoes, peeled and diced
• 1 tbsp olive oil or butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup milk or heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1 cup cooked beef bacon or turkey bacon, crumbled
• 3 green onions, sliced for garnish
• Extra cheddar cheese and sour cream for topping

Kitchen Tools You’ll Need

This recipe keeps things simple, using just a few reliable kitchen essentials.

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Potato masher or immersion blender
• Wooden spoon
• Ladle

Step-by-Step Beginner-Friendly Instructions

1. Cook the aromatics: In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and cook for 4 minutes until soft. Stir in minced garlic and cook for another 30 seconds until fragrant.
2. Add potatoes and broth: Add the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender.
3. Mash for texture: Using a potato masher or immersion blender, mash some of the potatoes while leaving a few chunks for a creamy yet hearty consistency.
4. Make it creamy: Stir in milk or heavy cream, cheddar cheese, and sour cream. Mix until the cheese melts completely and the soup thickens.
5. Add flavor: Stir in smoked paprika, then season with salt and black pepper to taste.
6. Finish with toppings: Ladle the soup into bowls and top generously with crumbled beef bacon, extra cheddar cheese, sour cream, and green onions.

Pro Tips

• Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat gently, adding a splash of milk if needed.
• Lighter Option: Use low-fat milk and Greek yogurt instead of heavy cream and sour cream for a lighter version.
• Make it extra creamy: Blend more of the potatoes for a smooth, velvety texture.
• Serving Suggestion: Serve with crusty bread or garlic toast for dipping.

Nutrition Table

Conclusion

This Loaded Baked Potato Soup is the definition of winter comfort food. With creamy potatoes, melted cheddar, savory beef bacon, and a touch of sour cream, every bite delivers warmth and satisfaction. It’s simple, hearty, and guaranteed to please the whole family. Whether you’re winding down after a long day or entertaining guests, this soup brings a perfect blend of coziness and flavor to your table all winter long.

Loaded Baked Potato Soup

A creamy, cheesy soup packed with hearty flavor, perfect for cold evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine American, Comfort Food

Servings 6 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 4 large russet potatoes, peeled and diced
• 1 tbsp olive oil or butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup milk or heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 tsp smoked paprika
• to taste Salt and black pepper
• 1 cup cooked beef bacon or turkey bacon, crumbled
• 3 green onions sliced for garnish
• Extra cheddar cheese and sour cream for topping

Instructions

 

Preparation

• In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and cook for 4 minutes until soft. Stir in minced garlic and cook for another 30 seconds until fragrant.

Cooking

• Add the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender.
• Using a potato masher or immersion blender, mash some of the potatoes while leaving a few chunks for a creamy yet hearty consistency.
• Stir in milk or heavy cream, cheddar cheese, and sour cream. Mix until the cheese melts completely and the soup thickens.
• Stir in smoked paprika, then season with salt and black pepper to taste.
• Ladle the soup into bowls and top generously with crumbled beef bacon, extra cheddar cheese, sour cream, and green onions.

Notes

Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat gently, adding a splash of milk if needed. For a lighter version, use low-fat milk and Greek yogurt instead of heavy cream and sour cream.

Keyword Comfort Food, Creamy Soup, Easy Soup Recipe, Loaded Baked Potato Soup, Winter Recipe