Family Proof Logo Mobile

Weeknight Comfort: Quick Loaded Baked Potato Soup Recipe

By Hetti Misenti

Loaded Baked Potato Soup
Credit: Adobe Stock

What if your favorite loaded baked potato could be eaten with a spoon? That’s basically what this soup is, and it’s as cozy and delicious as it sounds. Each bowl is velvety and brimming with tender potato pieces, gooey cheese, and bits of crispy bacon. I toss on some chopped green onions and a dollop of sour cream at the end, so it really feels like a fully-loaded potato experience. On a cold evening, this hearty soup gives you all the comfort of a baked potato with a fraction of the effort — perfect for when the whole family needs warming up.

Ingredients

  • 4 large russet potatoes, peeled and diced
  • 1/2 cup unsalted butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 1/2 cup cooked bacon, crumbled
  • 1/4 cup sour cream
  • 1/4 cup green onions, sliced
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent.
  2. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, until the potatoes are tender.
  3. Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
  4. Stir in the heavy cream, shredded cheddar cheese, and crumbled bacon. Cook for an additional 5 minutes until the cheese is melted and the soup is heated through.
  5. Season with salt and pepper to taste. Serve hot, garnished with a dollop of sour cream and sliced green onions.

Now Try: Family-Favorite Baked Ziti: Simple, Satisfying, and Oh-So-Good