Description

This rich and comforting Baked Potato Soup is a creamy, savory delight perfect for chilly days. Made with tender russet potatoes, sautéed onions, garlic, and enriched with heavy cream and sour cream, this soup is blended to a smooth texture and loaded with cheddar cheese and crispy bacon. Garnished with green onions and parsley, it offers all the flavors of a classic loaded baked potato in a warm, satisfying bowl.

Ingredients

Scale

Soup Base

4 large russet potatoes, peeled and diced
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth

Dairy & Seasonings

1 cup heavy cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup shredded cheddar cheese, plus more for garnish

Protein & Garnishes

4 slices cooked bacon, crumbled, plus more for garnish
2 green onions, chopped, for garnish
1 tablespoon fresh parsley, chopped (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook the potatoes: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Blend the soup: Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until smooth and return it to the pot.
Add the cream: Stir in the heavy cream, sour cream, salt, pepper, and garlic powder. Heat the soup over low heat until it’s warmed through to combine the flavors and ensure the soup is creamy.
Stir in the cheese and bacon: Add the shredded cheddar cheese and crumbled bacon to the soup, stirring until the cheese is melted and the soup is evenly creamy and flavorful.
Serve: Ladle the soup into bowls and garnish with extra cheese, bacon, chopped green onions, and fresh parsley if desired. Serve warm and enjoy the comforting, loaded potato soup experience.

Notes

For a vegetarian version, substitute vegetable broth for chicken broth and omit the bacon garnish or use vegetarian bacon alternatives.
If the soup is too thick after blending, add more broth or water to reach desired consistency.
An immersion blender is ideal for blending directly in the pot, but a regular blender works well—just be careful when blending hot liquids.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Feel free to add extra toppings such as shredded cheese, sour cream dollops, or chives for more flavor and texture.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American