Loaded Baked Potato Soup (Print Version)

Creamy soup featuring potatoes, bacon, cheddar, and chives. A comforting, hearty meal for chilly evenings.

# What You’ll Need:

→ Potatoes

01 - 1.5 lbs russet potatoes, peeled and cut into 1-inch cubes

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 stalks celery, diced

→ Dairy

05 - 3 cups whole milk
06 - 1 cup heavy cream
07 - 1 cup shredded sharp cheddar cheese
08 - 1/2 cup sour cream
09 - 2 tbsp unsalted butter

→ Broth & Seasonings

10 - 3 cups low-sodium chicken broth
11 - 1 tsp salt, or to taste
12 - 1/2 tsp freshly ground black pepper
13 - 1/2 tsp smoked paprika
14 - 1/4 tsp cayenne pepper (optional)

→ Toppings

15 - 6 slices bacon, cooked and crumbled
16 - 1/2 cup shredded sharp cheddar cheese
17 - 1/4 cup chopped fresh chives
18 - Additional sour cream, for serving

# How to Make It:

01 - Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and celery, cooking until soft, approximately 5 minutes. Stir in the minced garlic and continue to cook for another minute until fragrant.
02 - Add cubed potatoes, chicken broth, salt, black pepper, smoked paprika, and cayenne pepper to the pot. Bring mixture to a boil, reduce heat, and simmer uncovered for 20 to 25 minutes, until potatoes are very tender.
03 - Use a potato masher to mash some of the potatoes in the pot for a heartier texture, or blend with an immersion blender for a smoother finish while retaining some chunks if preferred.
04 - Pour in the milk and heavy cream, stirring to combine. Bring the soup back to a gentle simmer.
05 - Add the shredded cheddar cheese, stirring until fully melted and incorporated. Add the sour cream and check seasoning, adjusting if needed.
06 - Ladle the soup into warm bowls. Top each portion with crumbled bacon, extra cheddar cheese, chopped chives, and a dollop of sour cream as desired.

# Additional Tips::

01 -
  • Uses only familiar pantry staples and everyday veggies
  • Ready from scratch in just under an hour
  • Can be made gluten-free with a simple broth swap
  • Tastes just like a loaded baked potato but even creamier
  • Customizable toppings for everyone at the table
02 -
  • Loaded with protein calcium and potassium
  • Can be made days ahead and reheats like a dream
  • Easy to adapt for vegetarians or gluten free diets
03 -
  • For the richest flavor do not use pre shredded cheese Freshly shredded melts silkier and brings more sharpness to the soup I learned the hard way that rushing the potato simmer leaves you with hard bits so check tenderness before blending
  • And always let people top their own bowls it adds a fun family style touch

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