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Loaded baked potato soup with cheddar cheese, bacon, sour cream, and green onions in a bowl

Loaded Baked Potato Soup with Cheddar Cheese and Bacon

Loaded baked potato soup is a creamy, hearty comfort soup with tender potatoes, cheddar cheese, and savory toppings. It is an easy, satisfying recipe perfect for cozy weeknight meals or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Soup
  • 4 large russet potatoes, scrubbed and diced
  • 4 cups chicken broth or vegetable broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
Creamy Ingredients
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
Toppings
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup green onions, chopped

Method
 

Cooking
  1. Warm olive oil in a large soup pot over medium heat, then cook the diced onion for 5–7 minutes until softened and translucent.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Add diced potatoes, chicken broth or vegetable broth, dried thyme, smoked paprika, salt, and pepper, then bring the mixture to a boil.
  4. Lower the heat and simmer the potato mixture for 15–20 minutes until the potatoes are fork-tender.
  5. Blend the soup with an immersion blender until smooth or slightly chunky, keeping some potato pieces if desired.
  6. Reduce the heat to low and mix in heavy cream, shredded cheddar cheese, and sour cream until the cheese melts and the soup is creamy.
Serving
  1. Serve the soup in bowls and top with crumbled bacon, extra cheddar cheese, and chopped green onions.

Notes

Add the dairy ingredients over low heat and avoid boiling the soup after adding cream and cheese to help prevent separation.