Loaded Baked Potato Soup (40 Minutes)

Send it straight to your inbox, and cook it when you're ready!

Print

Print Recipe

There’s something truly comforting about diving into a bowl of rich and creamy baked potato soup. This loaded baked potato soup combines the beloved flavors of a classic baked potato – think bacon, cheese, and chives – but in a cozy soup form. Every spoonful promises warmth, with creamy potatoes punctuated by crispy bacon bits and melted cheese. It’s a bowl of heartwarming goodness that your taste buds will surely thank you for!

  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings 1x

Ingredients

Units Scale
  • 5 large russet potatoes, peeled and diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 6 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded, plus extra for topping
  • 6 slices bacon, cooked crisp and crumbled
  • 3 tablespoons chives, finely chopped
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, or to taste
  • 2 tablespoons unsalted butter
  • 1/2 cup sour cream (optional)

Instructions

  1. Cook the Base (20 minutes): In a large pot, melt the butter over medium heat. Add the onions and sauté until translucent. Stir in the garlic and cook until fragrant. Add the diced potatoes and broth. Bring to a boil and let simmer until the potatoes are tender, about 15-20 minutes.
  2. Blend & Cream (10 minutes): Once the potatoes are tender, use an immersion blender to partially blend the soup, leaving some chunks of potato for texture. Alternatively, you can transfer half of the soup to a blender, blend until smooth, and then return to the pot. Once blended, stir in the heavy cream, shredded cheese, salt, and black pepper. Continue cooking on low heat until the cheese is melted and the soup is heated through.
  3. Serve and Garnish (5 minutes): Ladle the soup into bowls. Top each bowl with a generous sprinkle of crumbled bacon, extra cheddar cheese, and chives. If you like, add a dollop of sour cream for added richness.

Notes

Loaded baked potato soup is a meal in itself, boasting hearty flavors that are sure to satisfy. For the best texture, ensure that you don’t over-blend the soup; those potato chunks add a wonderful bite. Want to elevate the dish further? Serve it with a side of crusty bread or a fresh green salad to complement the creamy richness. With its combination of classic toppings and velvety potato base, this soup is a winner for any dinner table.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 460
  • Sugar: 4g
  • Sodium: 1220mg
  • Fat: 30g
  • Carbohydrates: 36g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 85mg

Pair this with...

Homemade Croutons

First, preheat your oven to 375°F (190°C). Grab some stale bread (anything you've got works, from baguette to whole grain) and cut it into cubes. In a big mixing bowl, drizzle those bread cubes with olive oil. Sprinkle on your choice of seasonings; garlic powder, dried herbs, salt, and pepper are classics. Toss everything together so the bread is well-coated. Spread the cubes out on a baking sheet in a single layer. Pop them in the oven for about 10-15 minutes, but remember to give 'em a stir halfway through for even browning. Once they're golden and crisp, let them cool off a bit. Enjoy!

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

Honey Glazed Carrots

Begin by cleaning and peeling your carrots. If they're large, you might want to slice them into smaller, uniform pieces for even cooking. In a pan, bring a bit of water to a simmer and add the carrots, letting them steam until they're tender but still have a bite. Drain any excess water, then return the pan to the heat. Add a good dollop of butter and let it melt, followed by a generous drizzle of honey. Toss the carrots in this buttery, sweet mixture, seasoning with a pinch of salt and maybe a sprinkle of fresh thyme or parsley for an herbal touch. Let them cook a bit longer until they're beautifully glazed and glistening.

For Tomorrow's Dinner

Spicy Chinese Dan Dan Noodles with Ground Pork (35 Minutes)

Crab Bisque with Blood Orange Salad (30 Minutes)

Cornmeal Crusted Chicken Tenders (45 Minutes)

Ginger and Honey Glazed Salmon (24 Minutes)

Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!