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Cozy Loaded Baked Potato Soup

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A creamy, hearty, and flavorful loaded baked potato soup featuring smoky bacon, sharp cheddar, and tender roasted potatoes. Perfect for cozy evenings and family gatherings.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 1 tablespoon olive oil (for roasting potatoes)
  • 6 slices bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth (low sodium preferred)
  • 1 ½ cups whole milk (or almond/oat milk for dairy-free)
  • ½ cup heavy cream (or sour cream as substitute)
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup sour cream (optional)
  • 2 tablespoons unsalted butter, softened
  • Salt and pepper to taste
  • Chopped green onions for garnish
  • Optional toppings: extra shredded cheese, crumbled bacon, chives, diced jalapeños

Instructions

  1. Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil and a pinch of salt. Spread on a baking sheet and roast for 25 minutes, turning halfway, until golden and tender.
  2. While potatoes roast, cook chopped bacon in a large pot or Dutch oven over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons bacon fat in the pot (or use butter).
  3. Add chopped onion to bacon fat and sauté over medium heat until soft and translucent, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Pour in chicken broth and bring to a simmer. Add roasted potatoes and cook gently for 10 minutes to meld flavors.
  5. Use an immersion blender to blend about half the soup in the pot for a creamy texture with chunks. Alternatively, blend half in a regular blender and return to pot.
  6. Lower heat to medium-low and stir in milk, heavy cream, and softened butter. Heat gently until butter melts and soup is warm but not boiling.
  7. Add shredded cheddar cheese and sour cream. Stir constantly until cheese melts smoothly. Season with salt and pepper to taste.
  8. Return crispy bacon bits to the soup and stir. Remove from heat.
  9. Serve hot, garnished with chopped green onions and additional cheese or bacon if desired.

Notes

[‘Roasting potatoes first enhances flavor with a nutty, caramelized taste.’, ‘Sauté onions and garlic slowly to avoid bitterness.’, ‘Blend half the soup for creamy texture with chunks.’, ‘Use sharp cheddar for best flavor.’, ‘Heat dairy gently to prevent curdling.’, ‘Save some bacon bits for garnish to add crunch.’, ‘Season gradually as potatoes absorb salt.’, ‘Prep toppings while soup simmers to save time.’, ‘For vegetarian version, omit bacon and use vegetable broth with smoked paprika or liquid smoke.’, ‘For dairy-free, substitute milk and cream with coconut milk or cashew cream and add nutritional yeast for cheesy flavor.’, ‘Soup stores well in refrigerator for up to 4 days and freezes up to 3 months.’]

Nutrition

Keywords: baked potato soup, loaded potato soup, comfort food, creamy soup, bacon soup, cheddar cheese soup

Find it online: https://juliamadeit.com/cozy-loaded-baked-potato-soup-recipe-easy-homemade-comfort-food/