Go Back
Bowl of creamy loaded baked potato soup topped with bacon, cheese, and chives.

Loaded Baked Potato Soup

A comforting and creamy soup filled with rich flavors of potatoes, cheese, and bacon, perfect for cold days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes, baked and diced Use leftover baked potatoes for a quicker prep.
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian option.
  • 1 cup heavy cream Substitute with milk for a lighter version.
  • 1 cup shredded cheddar cheese Experiment with different cheeses like pepper jack.
  • 1/2 cup sour cream
  • Salt and pepper to taste
  • Green onions, chopped (for garnish)
  • Bacon bits (optional, for garnish) Skip for a vegetarian version.

Method
 

Cooking
  1. In a large pot, sauté the chopped onion and minced garlic until translucent.
  2. Add the diced baked potatoes and broth to the pot, and bring to a boil.
  3. Reduce heat and simmer for about 10 minutes.
  4. Use an immersion blender to blend the soup to your desired consistency.
  5. Stir in the heavy cream, cheddar cheese, and sour cream, mixing until the cheese is melted and everything is combined.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with green onions and bacon bits if desired.

Notes

To store, let it cool completely and transfer to an airtight container, refrigerating for up to 3 days or freezing for up to 2 months. Reheat by thawing and warming on the stove.