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Creamy Loaded Baked Potato Soup

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A rich and comforting baked potato soup with smoky bacon, sharp cheddar, and a velvety creamy texture, perfect for cold days and easy weeknight meals.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and diced
  • 6 slices bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped chives
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons butter

Instructions

  1. Peel and dice about 2 pounds of russet potatoes into roughly 1-inch cubes. Set aside.
  2. In a large pot over medium heat, cook 6 chopped bacon slices until crisp, about 5-7 minutes. Remove bacon with a slotted spoon onto a paper towel-lined plate, leaving the bacon fat in the pot.
  3. Add 2 tablespoons butter to the bacon fat. Once melted, add 1 finely chopped yellow onion and sauté for 4-5 minutes until translucent and sweet. Add 2 minced garlic cloves and cook for another 30 seconds.
  4. Add diced potatoes and 4 cups low-sodium chicken broth to the pot. Stir, scraping up any browned bits. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes until potatoes are tender.
  5. Using an immersion blender, blend about half the soup until smooth but still chunky. Alternatively, blend half the soup in a regular blender and return it to the pot.
  6. Stir in 1 cup heavy cream and 1/2 cup sour cream gently over low heat. Do not boil. Season with salt and pepper to taste. Warm through for 5 minutes.
  7. Stir in half of the shredded cheddar cheese (1/2 cup) until melted. Add the crispy bacon pieces, reserving some for garnish.
  8. Ladle soup into bowls and top with remaining cheddar cheese, reserved bacon, and chopped chives. Serve immediately.

Notes

Warm the cream and sour cream slightly before adding to the soup to prevent curdling. If soup is too thick, add broth or water to loosen; if too thin, simmer uncovered to thicken. Blending only half the soup creates a perfect creamy and chunky texture. Roasting potatoes first adds deeper flavor but boiling is quicker.

Nutrition

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

Find it online: https://lucastable.com/creamy-loaded-baked-potato-soup-recipe-easy-comfort-food-for-cold-days/