Loaded Baked Potato Soup
A creamy, cheesy soup packed with hearty flavor, perfect for cold evenings.
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.