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When the weather turns chilly and the days grow shorter, there's nothing quite as comforting as a warm bowl of soup. Soups have a magical ability to evoke feelings of home and nostalgia, offering a sense of warmth and comfort that can soothe even the coldest of days. Among the myriad of soup varieties, the Creamy Cheesy Loaded Baked Potato Soup stands out as a favorite for many. Its rich, creamy texture combined with the savory flavors of cheese and bacon makes it a delectable choice for family gatherings or cozy nights in front of the fireplace.

Loaded Baked Potato Soup Recipe

Warm up this winter with a hearty bowl of Creamy Cheesy Loaded Baked Potato Soup! This delicious recipe combines russet potatoes, creamy ingredients, and savory bacon for a comforting meal that both new and experienced cooks can master. Perfect for family nights or gatherings, it allows for customization with easy-to-find ingredients. Enjoy the rich flavors that evoke nostalgia and community around the table. #BakedPotatoSoup #ComfortFood #SoupSeason #HomemadeSoups #RecipeShare
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

6 cups chicken broth (or vegetable broth for a vegetarian option)

1 cup heavy cream

1 cup sharp cheddar cheese, shredded

1/2 cup sour cream

4 strips of bacon, cooked and crumbled

1/4 cup green onions, sliced

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

Optional: additional toppings like crumbled feta, chives, diced tomatoes, or more cheese

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add the diced potatoes to the pot along with the chicken or vegetable broth. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the potatoes are tender.

      Once the potatoes are cooked, use an immersion blender to puree the soup slightly, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer about half of the soup to a regular blender, blend until smooth, and then return it to the pot.

        Stir in the heavy cream and shredded cheddar cheese, allowing it to melt and combine fully. Add the sour cream, cooked bacon, salt, pepper, and paprika. Mix well and adjust seasoning to taste.

          Cook on low for an additional 5-10 minutes until heated through. If the soup is too thick, you can add extra broth or water to reach your desired consistency.

            Serve hot, garnished with sliced green onions and any additional toppings you desire, such as extra cheese, chives, or diced tomatoes.

              Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings