Loaded Baked Potato Soup Comforting and Hearty Recipe

December 3, 2025September 19, 2025 by Ava

When the chill sets in, nothing hits the spot like a bowl of Loaded Baked Potato Soup. This rich, creamy dish combines hearty potatoes with savory toppings for ultimate comfort. In this post, I’ll share my step-by-step recipe, plus tips and variations to make it your own. Let’s dive into how you can whip up this warm delight that satisfies your taste buds and warms your soul!

Why I Love This Recipe

Comforting and Hearty: This creamy soup is the ultimate comfort food, perfect for chilly days!
Customizable Ingredients: Feel free to add your favorite toppings or swap out ingredients for a personalized touch.
Quick and Easy: With a total cooking time of just 40 minutes, this soup is perfect for weeknight dinners.
Rich Flavor: The combination of cheddar cheese, garlic, and smoked paprika creates a deliciously rich flavor profile.

Ingredients

List of Ingredients

– 4 medium russet potatoes, peeled and diced

– 1 medium onion, chopped

– 3 cloves garlic, minced

– 4 cups vegetable broth

– 2 cups cream (or non-dairy alternative)

– 1 cup shredded cheddar cheese, plus extra for topping

– 1/2 cup sour cream (or non-dairy alternative)

– 4 green onions, sliced

– 1/4 cup cooked and crumbled turkey bacon (optional)

– Salt and pepper to taste

– 1 teaspoon smoked paprika

– 2 tablespoons olive oil

– 1 tablespoon fresh chives, chopped (for garnish)

Gather these ingredients before you start cooking. Fresh russet potatoes work best for this soup. They give a creamy texture and rich flavor. You can swap out the cream for a non-dairy option if you prefer. I love using vegetable broth as it adds depth.

For a tasty twist, top your soup with extra cheddar cheese and green onions. If you want a savory touch, add crumbled turkey bacon. The smoked paprika adds a unique flavor that enhances the soup’s richness.

Using fresh chives for garnish adds a pop of color. This simple list allows you to create a warm and inviting dish. Enjoy the process of cooking with these simple yet flavorful ingredients!

Step-by-Step Instructions

Preparation Steps

1. First, heat 2 tablespoons of olive oil in a large pot over medium heat. This oil adds flavor and helps cook the veggies.

2. Next, add 1 chopped onion to the pot. Sauté the onion until it turns soft and clear, about 5 minutes. This step builds a great base for the soup.

3. Stir in 3 minced garlic cloves and cook for 1 more minute. The smell will be amazing!

4. Now, add 4 peeled and diced russet potatoes to the pot. Pour in 4 cups of vegetable broth. Bring the mix to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes. The potatoes should be tender at this point.

Blending the Soup

1. Grab an immersion blender for this next step. Blend the soup right in the pot until it’s smooth. If you like some chunks, blend only half. Then mix it back with the unblended soup.

2. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender. Just be careful; the soup is hot!

Combining Ingredients

1. Return the pot to medium heat. Add 2 cups of cream, 1 cup of shredded cheddar cheese, and 1/2 cup of sour cream. Stir in 1 teaspoon of smoked paprika, and season with salt and pepper.

2. Keep stirring until everything is well mixed and heated through. This is where the soup gets its creamy, dreamy texture.

Now, you’re ready to serve this comforting soup!

Tips & Tricks

Making it Creamier

To make your soup extra creamy, use more cream. You can swap regular cream with non-dairy options like coconut or cashew cream. This adds a nice richness. Another trick is to add a bit of cream cheese. It melts well and gives a smooth texture.

Enhancing Flavor Profiles

To boost the flavor, try adding herbs. Fresh thyme or rosemary works great. You can also mix in a touch of garlic powder or onion powder for depth. Smoked paprika adds a smoky twist. If you like heat, a pinch of cayenne pepper can spice things up.

Healthier Alternatives

For a lighter option, use low-fat cream or yogurt instead of sour cream. You can replace the cheese with nutritional yeast for a cheesy flavor without the fat. Swap out some potatoes for cauliflower. This will cut calories and add more nutrients.

Pro Tips

Use Different Potatoes: While russet potatoes are a classic choice for baked potato soup, you can experiment with Yukon Gold or red potatoes for a creamier texture and a slightly different flavor.
Make It Vegan: Substitute the cream and sour cream with coconut milk or cashew cream, and use nutritional yeast for a cheesy flavor without dairy.
Adding Depth of Flavor: Incorporate a splash of white wine or a tablespoon of Dijon mustard when adding the broth for an extra layer of flavor.
Garnish Creatively: Try adding toppings like crispy kale chips, jalapeños, or a drizzle of spicy sauce for a unique twist on your loaded baked potato soup.

Variations

Vegetarian and Vegan Options

You can easily make this soup vegetarian or vegan. For a vegetarian version, just skip the turkey bacon. Use vegetable broth and substitute the cream and sour cream with non-dairy alternatives like coconut cream or cashew cream. You’ll still get that creamy texture and rich flavor without the animal products.

Spicy Loaded Baked Potato Soup

If you like heat, add some spice! Mix in diced jalapeños or a splash of hot sauce. You can also add a teaspoon of cayenne pepper while cooking. This will give your soup a nice kick and warm you up on chilly days. Garnish with sliced jalapeños or a sprinkle of chili powder for extra flavor.

Gluten-Free Modifications

To make this soup gluten-free, ensure your vegetable broth is gluten-free. Most brands are, but it’s always good to check. If you’re using cream, make sure it’s labeled gluten-free too. This soup remains hearty and comforting, just like the traditional version. You won’t miss a thing!

Serving Suggestions

Best Accompaniments

Loaded baked potato soup pairs well with simple sides. You can serve it with:

– Freshly baked bread or rolls

– A crisp garden salad

– Garlic bread for extra flavor

– A side of roasted vegetables

These sides add texture and balance to the soup’s creaminess. You can even make a meal of it by combining your favorite sides.

Ideal Serving Temperature

Serve your soup hot. A warm bowl brings out the best flavors. Heat it on the stove or in the microwave before serving. If you enjoy it cooler, let it sit for a few minutes. Just remember, it tastes best when it’s steaming!

Creative Garnishing Ideas

Garnishing adds a fun twist to your soup. Here are some ideas to try:

– Add more shredded cheddar cheese for richness.

– Top with sliced green onions for a fresh bite.

– Sprinkle crumbled bacon or turkey bacon for crunch.

– Finish with chopped fresh chives for color and flavor.

These toppings make every bowl unique. You can mix and match based on your mood. Enjoy creating your own perfect bowl!

FAQs

Can I freeze Loaded Baked Potato Soup?

Yes, you can freeze this soup. First, let it cool completely. Then, pour it into freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. It will keep for up to three months in the freezer. To enjoy, thaw it in the fridge overnight and reheat on the stove.

How long does it last in the fridge?

Loaded Baked Potato Soup lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. Before you eat it, check for any changes in smell or color. If it looks or smells off, it’s best to discard it.

Can I use different types of potatoes?

Absolutely! While russet potatoes work great, you can use Yukon Gold or red potatoes, too. Each type offers a different taste and texture. Yukon Golds make the soup creamier, while red potatoes offer a firmer bite. Experiment and find your favorite!

This blog post covered a delicious loaded baked potato soup recipe. We explored key ingredients, preparation steps, and ways to enhance flavor. You learned about health tips and creative variations too.

This soup suits any taste, with options for vegetarians and vegans. Remember to serve it warm and garnish it creatively for a nice touch. Enjoy making this comfort food that warms the soul and impresses your guest

$- 4 medium russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 2 cups cream (or non-dairy alternative) - 1 cup shredded cheddar cheese, plus extra for topping - 1/2 cup sour cream (or non-dairy alternative) - 4 green onions, sliced - 1/4 cup cooked and crumbled turkey bacon (optional) - Salt and pepper to taste - 1 teaspoon smoked paprika - 2 tablespoons olive oil - 1 tablespoon fresh chives, chopped (for garnish) Gather these ingredients before you start cooking. Fresh russet potatoes work best for this soup. They give a creamy texture and rich flavor. You can swap out the cream for a non-dairy option if you prefer. I love using vegetable broth as it adds depth. For a tasty twist, top your soup with extra cheddar cheese and green onions. If you want a savory touch, add crumbled turkey bacon. The smoked paprika adds a unique flavor that enhances the soup's richness. Using fresh chives for garnish adds a pop of color. This simple list allows you to create a warm and inviting dish. Enjoy the process of cooking with these simple yet flavorful ingredients! {{ingredient_image_1}} 1. First, heat 2 tablespoons of olive oil in a large pot over medium heat. This oil adds flavor and helps cook the veggies. 2. Next, add 1 chopped onion to the pot. Sauté the onion until it turns soft and clear, about 5 minutes. This step builds a great base for the soup. 3. Stir in 3 minced garlic cloves and cook for 1 more minute. The smell will be amazing! 4. Now, add 4 peeled and diced russet potatoes to the pot. Pour in 4 cups of vegetable broth. Bring the mix to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes. The potatoes should be tender at this point. 1. Grab an immersion blender for this next step. Blend the soup right in the pot until it’s smooth. If you like some chunks, blend only half. Then mix it back with the unblended soup. 2. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender. Just be careful; the soup is hot! 1. Return the pot to medium heat. Add 2 cups of cream, 1 cup of shredded cheddar cheese, and 1/2 cup of sour cream. Stir in 1 teaspoon of smoked paprika, and season with salt and pepper. 2. Keep stirring until everything is well mixed and heated through. This is where the soup gets its creamy, dreamy texture. Now, you’re ready to serve this comforting soup! To make your soup extra creamy, use more cream. You can swap regular cream with non-dairy options like coconut or cashew cream. This adds a nice richness. Another trick is to add a bit of cream cheese. It melts well and gives a smooth texture. To boost the flavor, try adding herbs. Fresh thyme or rosemary works great. You can also mix in a touch of garlic powder or onion powder for depth. Smoked paprika adds a smoky twist. If you like heat, a pinch of cayenne pepper can spice things up. For a lighter option, use low-fat cream or yogurt instead of sour cream. You can replace the cheese with nutritional yeast for a cheesy flavor without the fat. Swap out some potatoes for cauliflower. This will cut calories and add more nutrients. Pro Tips Use Different Potatoes: While russet potatoes are a classic choice for baked potato soup, you can experiment with Yukon Gold or red potatoes for a creamier texture and a slightly different flavor. Make It Vegan: Substitute the cream and sour cream with coconut milk or cashew cream, and use nutritional yeast for a cheesy flavor without dairy. Adding Depth of Flavor: Incorporate a splash of white wine or a tablespoon of Dijon mustard when adding the broth for an extra layer of flavor. Garnish Creatively: Try adding toppings like crispy kale chips, jalapeños, or a drizzle of spicy sauce for a unique twist on your loaded baked potato soup. {{image_2}} You can easily make this soup vegetarian or vegan. For a vegetarian version, just skip the turkey bacon. Use vegetable broth and substitute the cream and sour cream with non-dairy alternatives like coconut cream or cashew cream. You'll still get that creamy texture and rich flavor without the animal products. If you like heat, add some spice! Mix in diced jalapeños or a splash of hot sauce. You can also add a teaspoon of cayenne pepper while cooking. This will give your soup a nice kick and warm you up on chilly days. Garnish with sliced jalapeños or a sprinkle of chili powder for extra flavor. To make this soup gluten-free, ensure your vegetable broth is gluten-free. Most brands are, but it’s always good to check. If you're using cream, make sure it’s labeled gluten-free too. This soup remains hearty and comforting, just like the traditional version. You won’t miss a thing! Loaded baked potato soup pairs well with simple sides. You can serve it with: - Freshly baked bread or rolls - A crisp garden salad - Garlic bread for extra flavor - A side of roasted vegetables These sides add texture and balance to the soup's creaminess. You can even make a meal of it by combining your favorite sides. Serve your soup hot. A warm bowl brings out the best flavors. Heat it on the stove or in the microwave before serving. If you enjoy it cooler, let it sit for a few minutes. Just remember, it tastes best when it’s steaming! Garnishing adds a fun twist to your soup. Here are some ideas to try: - Add more shredded cheddar cheese for richness. - Top with sliced green onions for a fresh bite. - Sprinkle crumbled bacon or turkey bacon for crunch. - Finish with chopped fresh chives for color and flavor. These toppings make every bowl unique. You can mix and match based on your mood. Enjoy creating your own perfect bowl! Yes, you can freeze this soup. First, let it cool completely. Then, pour it into freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. It will keep for up to three months in the freezer. To enjoy, thaw it in the fridge overnight and reheat on the stove. Loaded Baked Potato Soup lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. Before you eat it, check for any changes in smell or color. If it looks or smells off, it’s best to discard it. Absolutely! While russet potatoes work great, you can use Yukon Gold or red potatoes, too. Each type offers a different taste and texture. Yukon Golds make the soup creamier, while red potatoes offer a firmer bite. Experiment and find your favorite! This blog post covered a delicious loaded baked potato soup recipe. We explored key ingredients, preparation steps, and ways to enhance flavor. You learned about health tips and creative variations too. This soup suits any taste, with options for vegetarians and vegans. Remember to serve it warm and garnish it creatively for a nice touch. Enjoy making this comfort food that warms the soul and impresses your guests.$