Description
Comforting Loaded Baked Potato Soup for Cozy Nights
Ingredients
Scale
- 4 cups diced russet potatoes
- 6 cups vegetable or chicken broth
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup sharp cheddar cheese (shredded)
- ½ cup sour cream
- 4 slices bacon (optional)
- ¼ cup chopped green onions (for garnish)
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for about 5-7 minutes, or until the onion is soft and translucent. Stir in 3 cloves of minced garlic and cook for an additional 1 minute, until fragrant.
- Add 4 diced russet potatoes and 6 cups of vegetable or chicken broth. Season with 1 teaspoon of dried thyme, ½ teaspoon of smoked paprika, and salt and pepper to taste. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, or until potatoes are fork-tender.
- Blend the soup until smooth and creamy using an immersion blender; alternatively, transfer to a countertop blender in batches.
- Return the blended soup to low heat and stir in 1 cup of heavy cream, 1 cup of sharp cheddar cheese, and ½ cup of sour cream. Heat gently for about 5 minutes, stirring continuously until the cheese is melted.
- Ladle into bowls and top with crumbled bacon, extra cheddar cheese, and chopped green onions.
Notes
- Customize toppings based on your preference.
- Store leftovers in the fridge for up to three days.
- This soup can be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg