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The star of this recipe is undoubtedly the russet potato. Known for their starchy content and fluffy texture when cooked, russets are perfect for creating a creamy soup base. They absorb flavors beautifully and break down into the velvety consistency desired in a potato soup. When selecting potatoes, look for firm, unblemished specimens that are heavy for their size.

Loaded Baked Potato Soup

Warm up this winter with the Ultimate Loaded Baked Potato Soup, a creamy and hearty delight perfect for cozy nights in or entertaining friends. Featuring russet potatoes, savory bacon, melted cheese, and a touch of sour cream, this soup is a comforting hug in a bowl. Dive into this recipe for detailed ingredient insights and step-by-step instructions to create a dish that’s both delicious and satisfying. #SoupRecipes #ComfortFood #WinterMeals #BakedPotatoSoup #HomemadeDelights
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Ingredients
  

4 large russet potatoes, scrubbed and diced

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese, plus more for topping

1/2 cup sour cream, plus more for serving

4 slices of bacon, cooked and crumbled

1/4 cup green onions, sliced

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon smoked paprika (optional)

Fresh chives for garnish (optional)

Instructions
 

Prepare the Potatoes: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

    Cook the Potatoes: Add the diced potatoes to the pot along with the chicken or vegetable broth, salt, black pepper, and smoked paprika (if using). Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.

      Blend the Soup: Using an immersion blender, puree the soup until it's smooth. (If you prefer a chunkier texture, blend half the soup and leave the other half intact.)

        Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until melted and well combined. Let the soup simmer for another 5 minutes to warm through.

          Incorporate Sour Cream: Remove the soup from heat and stir in 1/2 cup of sour cream until fully blended.

            Serve: Ladle the soup into bowls and top with crumbled bacon, additional cheddar cheese, sliced green onions, and a dollop of sour cream. Garnish with fresh chives if desired.

              Enjoy: Serve the loaded baked potato soup hot with crusty bread or crackers.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6