Creamy Loaded Baked Potato Soup Recipe

Catch a whiff of this comforting Loaded Baked Potato Soup as it simmers away on your stovetop. The aroma dances through your kitchen like a warm hug from grandma. Each spoonful promises a delightful experience with velvety textures and rich flavors that wrap you in coziness, making it the ideal dish for chilly evenings or lazy weekends.

Picture yourself nestled on the couch, wrapped in your favorite blanket while enjoying a bowl of this creamy goodness. It’s not just food; it’s a warm memory waiting to happen! This Loaded Baked Potato Soup has been the highlight at many family gatherings and cozy nights in. Trust me when I say that each bite will bring smiles and happy sighs around your table.

I remember the first time I made this soup; my friends couldn’t stop raving about how delicious it was! Their empty bowls were proof enough that I had struck gold.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Baking Potatoes: About 4 medium potatoes are perfect; choose firm ones for the best texture.
• Butter: Use unsalted butter to control the saltiness of the soup while adding richness.
• Onion: One medium onion adds sweetness; chop finely for even cooking.
• Garlic: Fresh garlic cloves give this dish depth; use about 3 minced cloves.
• Vegetable Broth: Opt for low-sodium broth to enhance flavors without overpowering them.

For the Creamy Base:

• Heavy Cream: This makes the soup rich and velvety; feel free to adjust based on your preference.
• Shredded Cheese: Cheddar cheese is classic here; sprinkle generously for maximum flavor.
• Green Onions: Use sliced green onions as a fresh garnish that adds color and crunch.
• Bacon Bits (optional): For those who enjoy a meaty touch, add crispy bacon bits as a topping.
• Salt & Pepper: Season to taste as these enhance all the flavors beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Potatoes: Start by washing and peeling your baking potatoes. Dice them into uniform cubes about 1-inch thick so they cook evenly.

Sauté Aromatics: Melt butter over medium heat in a large pot. Add chopped onions and garlic, cooking until fragrant and golden—with aromas wafting through your kitchen.

Add Potatoes & Broth: Toss in diced potatoes along with vegetable broth. Bring everything to a gentle boil while stirring occasionally—this ensures even cooking.

Create the Creamy Base: Reduce heat and let simmer until potatoes are fork-tender, about 15 minutes. Stir in heavy cream gradually until fully incorporated, creating that luxurious texture we love.

Add Toppings: Mix shredded cheese into the pot until melted through. Now’s your chance to season with salt and pepper—taste testing is highly encouraged!

Enjoy serving hot bowls garnished with green onions or crispy bacon bits if desired—making everyone feel like they’ve just walked into comfort food heaven!

This Loaded Baked Potato Soup is not just about filling bellies; it’s about creating moments filled with laughter and joy around the dinner table. So grab your loved ones, get cozy, and dive into this heartwarming dish!

Perfecting the Cooking Process

Start by sautéing onions until golden brown, then add potatoes and broth. Simmer until tender before blending for a creamy finish.

Add Your Touch

Feel free to swap regular potatoes with sweet potatoes for a sweeter twist or try adding shredded cheese for richness.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stovetop, adding a splash of broth if needed.

Cooking this loaded baked potato soup always reminds me of hosting friends on chilly evenings. Their smiles when tasting it made every spoonful worth it!

FAQ

Can I make this soup ahead of time?

Absolutely! This soup tastes even better when made a day in advance, allowing flavors to meld.

How can I thicken my loaded baked potato soup?

Try adding more potatoes or pureeing part of the soup for a thicker consistency.

What toppings can I use for my soup?

Top your soup with cheese, green onions, or crispy turkey bacon for extra flavor!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Loaded Baked Potato Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sophie
• Total Time: 35 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Loaded Baked Potato Soup is a creamy, comforting dish that warms your heart and fills your belly with rich flavors and customizable toppings. Perfect for chilly evenings or cozy gatherings!

---

Ingredients

Scale 1x2x3x

• 4 medium baking potatoes, peeled and diced
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 green onions, sliced (for garnish)
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Wash and peel the baking potatoes, then dice them into uniform cubes (about 1-inch thick).
2. In a large pot, melt butter over medium heat. Add onions and garlic; sauté until fragrant and golden.
3. Add diced potatoes and vegetable broth to the pot. Bring to a gentle boil while stirring occasionally.
4. Reduce heat; simmer until potatoes are fork-tender (about 15 minutes). Gradually stir in heavy cream until fully incorporated.
5. Mix shredded cheddar cheese into the pot until melted. Season with salt and pepper to taste.
6. Serve hot, garnished with sliced green onions.

Notes

• For extra creaminess, blend in some sour cream before serving.
• Try swapping regular potatoes for sweet potatoes for a unique flavor twist.
• Store leftovers in an airtight container for up to five days; reheat gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 3g
• Sodium: 640mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 70mg