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Creamy Loaded Baked Potato Soup

creamy loaded baked potato soup - featured image
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A comforting and creamy baked potato soup loaded with smoky bacon, sharp cheddar, and fresh chives. Ready in 30 minutes, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 4 medium russet potatoes, peeled and diced
  • 6 slices bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth (960 ml)
  • 1 cup heavy cream (240 ml)
  • 1.5 cups sharp cheddar cheese, shredded (170 g)
  • 1/2 cup sour cream (120 ml)
  • 2 tablespoons chives, chopped
  • Salt and black pepper, to taste
  • 2 tablespoons butter (28 g)

Instructions

  1. Cook the bacon in a large pot over medium heat until crispy, about 5-7 minutes. Remove bacon pieces with a slotted spoon and set aside on paper towels. Leave about 1 tablespoon of bacon fat in the pot.
  2. Add butter to the bacon fat and melt over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Add minced garlic and cook for another 1 minute until fragrant.
  3. Stir in diced potatoes and pour in chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes until potatoes are fork-tender.
  4. Optional: Use an immersion blender to puree part of the soup for a smoother texture, leaving some chunks. Alternatively, mash a few potato pieces against the side of the pot to thicken.
  5. Lower heat to medium-low. Stir in heavy cream, shredded cheddar cheese, and sour cream. Mix until cheese melts and soup is creamy. Avoid boiling to prevent curdling.
  6. Season with salt and pepper to taste. Fold in half the cooked bacon and most of the chopped chives, reserving some for garnish.
  7. Ladle soup into bowls, top with remaining bacon, chives, and extra shredded cheddar if desired. Serve warm.

Notes

For a vegetarian version, omit bacon and use vegetable broth with smoked paprika or liquid smoke for flavor. For dairy-free, substitute heavy cream with coconut cream and use dairy-free cheese alternatives. Use freshly shredded cheddar for better meltability. Adjust soup thickness by adding broth or cream as needed. Store leftovers in the fridge up to 3 days or freeze up to 2 months.

Nutrition

Keywords: baked potato soup, creamy soup, loaded potato soup, comfort food, bacon soup, cheddar cheese soup, easy soup recipe

Find it online: https://tomyumy.com/creamy-loaded-baked-potato-soup-recipe-easy-homemade-comfort-food-in-30-minutes/