Loaded Baked Potato Soup

A bowl of cheesy soup topped with sour cream, cheese, and bacon.

This easy recipe for Loaded Baked Potato Soup is the ultimate comfort food! Made from scratch and ready in less than an hour.

Course Dinner, Soup

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 896

Author Dorothy Bigelow

Equipment

Dutch oven or large pot with a lid
Immersion blender

Ingredients

4 large russet potatoes peeled and cubed
6 slices bacon diced
1 medium onion diced
3 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
½ teaspoon dried rosemary
½ teaspoon onion powder
¼ cup ground cayenne
4 cups chicken broth
1 ¼ cups heavy cream
1 ½ - 2 cups shredded cheddar cheese
¾ cup sour cream thick
Salt and pepper to taste
Optional garnishes: chopped green onion, shredded cheese, sour cream, crumbled bacon, etc.

US Customary - Metric

Instructions

Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 3-5 minutes.
Remove the bacon with a slotted spoon or tongs, and allow it to drain on a paper towel-lined plate. Turn the element off and let the pot cool for 5 minutes, which will help reduce the temperature of the rendered bacon drippings.
After the pot has cooled, turn the heat to medium-low. Add the diced onion and sauté until the onions become translucent (about 5 minutes). Add the garlic and cook for 1 more minute, or until fragrant.
Immediately add the diced potatoes, dried thyme, smoked paprika, dried rosemary, onion powder, and ground cayenne to the pot. Stir well, coating the potatoes with the dried seasonings.
Pour in the chicken broth and increase the heat to medium-high, bringing it to a boil.
Once a boil is reached, lower the heat to low-medium and cover the pot. Simmer for about 10-15 minutes, or until the potatoes are tender and easily pierced with a fork.
Using an immersion blender (or potato masher), partially blend the potatoes in the pot to thicken the soup, all while still leaving a few larger pieces for texture.
Stir in the heavy cream, shredded cheddar cheese, and sour cream. Heat the soup over low heat until warmed through, thickened, and the cheese melts into the soup. Remove from the heat.
Taste the soup and adjust the salt and pepper to your taste, as well as any seasonings.
Ladle the loaded baked potato soup into bowls and garnish with the crispy bacon, chopped green onions, sour cream (optional), and shredded cheese (optional).
Serve and enjoy!

Notes

Gluten-free: This recipe is gluten-free as written, but be sure to check the ingredients on your broth if you use store-bought. Some broth brands use barley in their yeast extract, so be sure to use a broth that is gluten-free (or homemade).

Slow Cooker: See the written post for detailed instructions.

Instant Pot: See the written post for detailed instructions.

With milk/without heavy cream: Cook the potatoes in the broth, and once cooked prepare a roux in a separate pot. Whisk together 2 tablespoons of butter and 2 tablespoons of flour, then slowly add about 1 ⅓- 1 ½ cups of whole milk. Whisk until smooth, then simmer on low heat until thickened (about 5 minutes). Add to the soup, along with the sour cream and cheese, and adjust seasonings, cheese, and salt to your taste.

Nutrition