Loaded Baked Potato Soup

There’s something undeniably comforting about a warm bowl of soup, especially as the weather cools and the days grow shorter. Soup has a special way of bringing warmth and joy into our lives, making it a staple in many households across the globe. Whether it's a simple broth, a rich bisque, or a hearty stew, soups have the power to nourish both the body and the soul. Among the myriad of soup recipes available, the Ultimate Loaded Baked Potato Soup stands out as a particularly satisfying dish that captures the essence of comfort food.

Warm up your chilly evenings with the Ultimate Loaded Baked Potato Soup! This creamy delight combines russet potatoes, savory bacon, sharp cheddar cheese, and a dollop of sour cream for a comforting bowl of goodness. It's perfect for family dinners or cozy nights in and is easily customizable for dietary preferences. Discover how to create this satisfying dish that everyone will love! #SoupRecipe #ComfortFood #BakedPotatoSoup #CozyEats #FallRecipes #Yummy #Foodie

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Ingredients

6 large russet potatoes, peeled and diced

1 cup diced onion

4 cloves garlic, minced

6 cups chicken or vegetable broth

1 cup heavy cream or half-and-half

1 cup shredded sharp cheddar cheese, plus extra for garnish

1 cup cooked and crumbled bacon, plus extra for garnish

1/2 cup sour cream

1 teaspoon smoked paprika

Salt and pepper, to taste

Green onions, chopped (for garnish)

2 tablespoons olive oil or butter

Instructions

Sauté Vegetables: In a large pot, heat olive oil (or butter) over medium heat. Add diced onions and garlic, sautéing until the onions are translucent, about 5 minutes.

Cook Potatoes: Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.

Blend the Soup: Use an immersion blender to purée the soup to your desired consistency. For a chunkier texture, blend just half of the soup and leave the rest as is. You can also transfer the soup in batches to a regular blender, then return it to the pot.

Add Cream and Cheese: Stir in the heavy cream (or half-and-half), shredded cheddar cheese, crumbled bacon, and smoked paprika. Simmer for an additional 5 minutes, allowing the cheese to melt completely.

Season: Taste the soup and season with salt and pepper as needed. If it’s too thick, feel free to add more broth or cream until the desired consistency is reached.

Serve: Ladle the soup into bowls and top with a dollop of sour cream, extra cheese, crumbled bacon, and chopped green onions for garnish.

Enjoy: Serve warm with crusty bread on the side for a perfect cozy meal.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8 servings