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When the temperature drops and the days grow shorter, few dishes can provide comfort quite like a warm bowl of loaded baked potato soup. This classic recipe encapsulates the essence of home-cooked warmth, offering a combination of creamy, hearty, and savory elements that please even the pickiest of eaters. Loaded baked potato soup isn't just a meal; it’s a nostalgic embrace that invites family and friends to gather around the table, sharing stories and laughter over steaming bowls.

Ultimate Loaded Baked Potato Soup

Warm up this winter with the ultimate loaded baked potato soup, a comforting dish that brings family and friends together around the table. Simple yet delicious, this recipe features creamy russet potatoes, savory bacon, and melty cheese, blending nostalgic flavors into every spoonful. Perfect for chilly evenings, this easy-to-follow recipe will quickly become a beloved staple in your home, offering nourishment and warmth to all who enjoy it. Dive into the delightful process of cooking and savor the rich aromas that fill your kitchen!
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

6 cups chicken or vegetable broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese, plus extra for topping

1 cup cooked bacon, crumbled

½ cup sour cream

2 green onions, sliced (for garnish)

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper (adjust to taste)

½ teaspoon onion powder

½ teaspoon garlic powder

Instructions
 

Prepare the Potatoes: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    Cook the Potatoes: Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the potatoes are tender.

      Blend the Soup: Once the potatoes are cooked, use an immersion blender to partially blend the soup for a creamy texture while leaving some chunks for heartiness. If using a regular blender, carefully transfer half of the soup to the blender, blend until smooth, and return it to the pot.

        Incorporate Cream and Cheddar: Stir in the heavy cream, shredded cheddar cheese, and seasonings (paprika, salt, black pepper, onion powder, and garlic powder). Mix well until the cheese is melted and the soup is creamy.

          Add the Bacon: Fold in the crumbled bacon, reserving some for topping. Let the soup simmer on low heat for an additional 5-10 minutes, stirring occasionally. Adjust seasoning to taste.

            Serve: Ladle the hot soup into bowls and top with extra cheddar cheese, crumbled bacon, a dollop of sour cream, and sliced green onions for garnish.

              Enjoy: Serve immediately with crusty bread or your favorite rolls for dipping!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6