Name: Loaded Baked Potato Soup Recipe
Ingredients: 4 large russet potatoes, peeled and diced: Russet potatoes are the quintessential choice for baked potato soup, and for excellent reasons. Their high starch content is key to achieving that creamy, thick texture we all crave in this soup. When cooked and mashed, russets release their starch, naturally thickening the broth without the need for excessive flour or cornstarch. Their mild, earthy flavor also serves as a perfect blank canvas, allowing the other ingredients like cheese, bacon, and spices to shine. Choosing Your Russets: Look for firm, heavy potatoes with smooth, unblemished skin. Avoid potatoes with green tinges or sprouts, as these can indicate solanine, which can have a bitter taste. Larger russets are generally better as they are more mature and contain more starch.; Peeling and Dicing: Peel the potatoes thoroughly to remove any skin, which can sometimes have a slightly bitter taste. Dice them into uniform cubes, approximately ½ to ¾ inch in size. Consistent size ensures even cooking. If you’re prepping ahead, submerge the diced potatoes in cold water to prevent them from oxidizing and turning brown.; 1 medium onion, finely chopped: Onions form the aromatic base of countless delicious dishes, and this soup is no exception. When sautéed or simmered, onions release their sweet and savory compounds, adding depth and complexity to the overall flavor profile. Yellow or white onions are both excellent choices for this recipe. Choosing Your Onion: Select a firm, heavy onion without any soft spots or bruises. The skin should be dry and papery.; Finely Chopping: Finely chopping the onion ensures that it cooks evenly and melds seamlessly into the soup, contributing flavor without overpowering the other ingredients with large chunks. Aim for pieces that are roughly ¼ inch in size.; 3 cloves garlic, minced: Garlic, often referred to as the “stinking rose,” is a flavor powerhouse. Its pungent aroma and savory, slightly spicy flavor adds a crucial layer of complexity to the soup. Minced garlic infuses its flavor throughout the broth, creating a warm and inviting taste. Fresh garlic is always preferred for its vibrant flavor. Choosing Your Garlic: Select firm, plump garlic cloves. Avoid cloves that are soft, shriveled, or sprouting.; Minced vs. Pressed: While you can use a garlic press, mincing garlic with a knife tends to yield a slightly more robust flavor. To mince garlic, peel the cloves and then finely chop them using a sharp knife. Alternatively, you can use a microplane or a garlic mincer.; 4 cups chicken or vegetable broth: Broth forms the liquid base of the soup, contributing moisture and flavor. Chicken broth adds a savory richness, while vegetable broth keeps the soup vegetarian and provides a lighter, cleaner taste. Choose low-sodium broth to control the salt level of your soup. Chicken vs. Vegetable Broth: Chicken broth will lend a deeper, meatier flavor to the soup, which complements the bacon and cheese beautifully. Vegetable broth is a fantastic option for vegetarian diets and provides a lighter, more delicate flavor that allows the potato, cheese, and other toppings to be the stars.; Homemade vs. Store-Bought: Homemade broth is always superior in flavor, but high-quality store-bought broth is a convenient and perfectly acceptable alternative. Opt for low-sodium versions to control the saltiness of your soup.; 1 cup heavy cream: Heavy cream is the secret ingredient that transforms this soup from good to utterly decadent. It adds richness, luxurious creaminess, and a velvety smooth texture. The high fat content of heavy cream ensures that the soup is incredibly satisfying and comforting. Heavy Cream vs. Half-and-Half or Milk: While you can technically substitute half-and-half or milk, the soup will be significantly less creamy and rich. Heavy cream is highly recommended for the authentic Loaded Baked Potato Soup experience. If you’re looking for a slightly lighter option, you could use part heavy cream and part half-and-half.; 1 cup sharp cheddar cheese, shredded: Cheddar cheese is the classic cheese pairing for baked potatoes, and its sharp, tangy flavor is a perfect complement to the creamy potatoes and smoky bacon. Sharp cheddar provides a robust cheesy flavor that cuts through the richness of the cream and broth, adding a delightful zing. Sharp vs. Mild Cheddar: Sharp cheddar is preferred for its bolder flavor, which holds up well in the soup. Mild cheddar can get a bit lost. You can also experiment with extra-sharp cheddar for an even more intense cheese flavor.; Shredding Your Own vs. Pre-Shredded: Shredding your own cheese is always recommended for better flavor and melting. Pre-shredded cheese often contains cellulose to prevent clumping, which can hinder melting and alter texture. Block cheese will melt much smoother into the soup.; 1/2 cup sour cream: Sour cream adds a delightful tang and creaminess to the soup. Its slightly acidic flavor balances the richness of the heavy cream and cheese, preventing the soup from becoming overly heavy. Sour cream also contributes to the soup’s velvety texture. Full-Fat vs. Low-Fat Sour Cream: Full-fat sour cream provides the best flavor and texture. Low-fat sour cream can sometimes separate or curdle when heated, so full-fat is generally recommended for soups.; 1 teaspoon smoked paprika: Smoked paprika is a game-changer in this soup. It adds a subtle smoky depth that beautifully mimics the flavor of a baked potato cooked over an open flame. The smoky notes enhance the bacon flavor and add a layer of complexity that elevates the soup beyond ordinary potato soup. Smoked vs. Regular Paprika: Smoked paprika is essential for achieving that signature smoky flavor. Regular paprika will add color but lacks the smoky depth. Look for Spanish smoked paprika (pimentón de la Vera) for the best quality and flavor.; 1/2 teaspoon black pepper: Black pepper is a fundamental seasoning that adds a subtle warmth and spice. Freshly ground black pepper is always preferred for its more vibrant flavor.; 1/4 teaspoon cayenne pepper (optional for heat): Cayenne pepper adds a touch of heat that can be customized to your preference. It provides a gentle warmth that enhances the other flavors without being overpowering, especially if you are not a fan of intense spiciness. Adjusting the Heat: Start with ¼ teaspoon of cayenne pepper and adjust to taste. If you prefer a milder soup, you can omit it entirely. For more heat, you can add a pinch of red pepper flakes or a dash of hot sauce.; 4 slices crispy bacon, crumbled: Bacon is the quintessential loaded baked potato topping, and it’s equally essential in this soup. Crispy bacon adds salty, smoky, and savory notes, along with a delightful textural contrast to the creamy soup. Choosing Your Bacon: Thick-cut bacon provides a meatier texture and more pronounced bacon flavor. Choose your favorite type of bacon – hickory-smoked, applewood-smoked, or regular.; Cooking Bacon for Crispy Perfection: Cook bacon in a skillet over medium heat until crispy. Drain excess grease on paper towels. For extra crispy bacon, you can bake it in the oven at 400°F (200°C) for 15-20 minutes. Once cooled, crumble the bacon into small pieces.; 3 green onions, sliced (for garnish): Green onions, also known as scallions, provide a fresh, mild oniony flavor and a vibrant green color that brightens up the soup. They offer a refreshing contrast to the richness of the soup and add a final touch of elegance. Choosing Your Green Onions: Select firm, bright green green onions with crisp white bulbs. Avoid green onions that are wilted or slimy.; Slicing for Garnish: Slice the green onions thinly on a bias (diagonally) for an attractive garnish. Use both the white and green parts for flavor and color.; Salt to taste: Salt is the fundamental seasoning that enhances all the other flavors in the soup. Seasoning with salt throughout the cooking process is crucial for a well-balanced and flavorful soup. Taste and adjust salt as needed. Types of Salt: Kosher salt or sea salt are excellent choices for cooking. Table salt can be used but is more concentrated, so use it sparingly.; Seasoning to Taste: Always taste your soup throughout the cooking process and adjust salt accordingly. It’s usually best to add salt gradually, tasting after each addition, rather than adding a large amount at once.

Ingredients

Scale

4 large russet potatoes, peeled and diced: Russet potatoes are the quintessential choice for baked potato soup, and for excellent reasons. Their high starch content is key to achieving that creamy, thick texture we all crave in this soup. When cooked and mashed, russets release their starch, naturally thickening the broth without the need for excessive flour or cornstarch. Their mild, earthy flavor also serves as a perfect blank canvas, allowing the other ingredients like cheese, bacon, and spices to shine.
- Choosing Your Russets: Look for firm, heavy potatoes with smooth, unblemished skin. Avoid potatoes with green tinges or sprouts, as these can indicate solanine, which can have a bitter taste. Larger russets are generally better as they are more mature and contain more starch.
- Peeling and Dicing: Peel the potatoes thoroughly to remove any skin, which can sometimes have a slightly bitter taste. Dice them into uniform cubes, approximately ½ to ¾ inch in size. Consistent size ensures even cooking. If you’re prepping ahead, submerge the diced potatoes in cold water to prevent them from oxidizing and turning brown.

1 medium onion, finely chopped: Onions form the aromatic base of countless delicious dishes, and this soup is no exception. When sautéed or simmered, onions release their sweet and savory compounds, adding depth and complexity to the overall flavor profile. Yellow or white onions are both excellent choices for this recipe.
- Choosing Your Onion: Select a firm, heavy onion without any soft spots or bruises. The skin should be dry and papery.
- Finely Chopping: Finely chopping the onion ensures that it cooks evenly and melds seamlessly into the soup, contributing flavor without overpowering the other ingredients with large chunks. Aim for pieces that are roughly ¼ inch in size.

3 cloves garlic, minced: Garlic, often referred to as the “stinking rose,” is a flavor powerhouse. Its pungent aroma and savory, slightly spicy flavor adds a crucial layer of complexity to the soup. Minced garlic infuses its flavor throughout the broth, creating a warm and inviting taste. Fresh garlic is always preferred for its vibrant flavor.
- Choosing Your Garlic: Select firm, plump garlic cloves. Avoid cloves that are soft, shriveled, or sprouting.
- Minced vs. Pressed: While you can use a garlic press, mincing garlic with a knife tends to yield a slightly more robust flavor. To mince garlic, peel the cloves and then finely chop them using a sharp knife. Alternatively, you can use a microplane or a garlic mincer.

4 cups chicken or vegetable broth: Broth forms the liquid base of the soup, contributing moisture and flavor. Chicken broth adds a savory richness, while vegetable broth keeps the soup vegetarian and provides a lighter, cleaner taste. Choose low-sodium broth to control the salt level of your soup.
- Chicken vs. Vegetable Broth: Chicken broth will lend a deeper, meatier flavor to the soup, which complements the bacon and cheese beautifully. Vegetable broth is a fantastic option for vegetarian diets and provides a lighter, more delicate flavor that allows the potato, cheese, and other toppings to be the stars.
- Homemade vs. Store-Bought: Homemade broth is always superior in flavor, but high-quality store-bought broth is a convenient and perfectly acceptable alternative. Opt for low-sodium versions to control the saltiness of your soup.

1 cup heavy cream: Heavy cream is the secret ingredient that transforms this soup from good to utterly decadent. It adds richness, luxurious creaminess, and a velvety smooth texture. The high fat content of heavy cream ensures that the soup is incredibly satisfying and comforting.
- Heavy Cream vs. Half-and-Half or Milk: While you can technically substitute half-and-half or milk, the soup will be significantly less creamy and rich. Heavy cream is highly recommended for the authentic Loaded Baked Potato Soup experience. If you’re looking for a slightly lighter option, you could use part heavy cream and part half-and-half.

1 cup sharp cheddar cheese, shredded: Cheddar cheese is the classic cheese pairing for baked potatoes, and its sharp, tangy flavor is a perfect complement to the creamy potatoes and smoky bacon. Sharp cheddar provides a robust cheesy flavor that cuts through the richness of the cream and broth, adding a delightful zing.
- Sharp vs. Mild Cheddar: Sharp cheddar is preferred for its bolder flavor, which holds up well in the soup. Mild cheddar can get a bit lost. You can also experiment with extra-sharp cheddar for an even more intense cheese flavor.
- Shredding Your Own vs. Pre-Shredded: Shredding your own cheese is always recommended for better flavor and melting. Pre-shredded cheese often contains cellulose to prevent clumping, which can hinder melting and alter texture. Block cheese will melt much smoother into the soup.

1/2 cup sour cream: Sour cream adds a delightful tang and creaminess to the soup. Its slightly acidic flavor balances the richness of the heavy cream and cheese, preventing the soup from becoming overly heavy. Sour cream also contributes to the soup’s velvety texture.
- Full-Fat vs. Low-Fat Sour Cream: Full-fat sour cream provides the best flavor and texture. Low-fat sour cream can sometimes separate or curdle when heated, so full-fat is generally recommended for soups.

1 teaspoon smoked paprika: Smoked paprika is a game-changer in this soup. It adds a subtle smoky depth that beautifully mimics the flavor of a baked potato cooked over an open flame. The smoky notes enhance the bacon flavor and add a layer of complexity that elevates the soup beyond ordinary potato soup.
- Smoked vs. Regular Paprika: Smoked paprika is essential for achieving that signature smoky flavor. Regular paprika will add color but lacks the smoky depth. Look for Spanish smoked paprika (pimentón de la Vera) for the best quality and flavor.

1/2 teaspoon black pepper: Black pepper is a fundamental seasoning that adds a subtle warmth and spice. Freshly ground black pepper is always preferred for its more vibrant flavor.

1/4 teaspoon cayenne pepper (optional for heat): Cayenne pepper adds a touch of heat that can be customized to your preference. It provides a gentle warmth that enhances the other flavors without being overpowering, especially if you are not a fan of intense spiciness.
- Adjusting the Heat: Start with ¼ teaspoon of cayenne pepper and adjust to taste. If you prefer a milder soup, you can omit it entirely. For more heat, you can add a pinch of red pepper flakes or a dash of hot sauce.

4 slices crispy bacon, crumbled: Bacon is the quintessential loaded baked potato topping, and it’s equally essential in this soup. Crispy bacon adds salty, smoky, and savory notes, along with a delightful textural contrast to the creamy soup.
- Choosing Your Bacon: Thick-cut bacon provides a meatier texture and more pronounced bacon flavor. Choose your favorite type of bacon – hickory-smoked, applewood-smoked, or regular.
- Cooking Bacon for Crispy Perfection: Cook bacon in a skillet over medium heat until crispy. Drain excess grease on paper towels. For extra crispy bacon, you can bake it in the oven at 400°F (200°C) for 15-20 minutes. Once cooled, crumble the bacon into small pieces.

3 green onions, sliced (for garnish): Green onions, also known as scallions, provide a fresh, mild oniony flavor and a vibrant green color that brightens up the soup. They offer a refreshing contrast to the richness of the soup and add a final touch of elegance.
- Choosing Your Green Onions: Select firm, bright green green onions with crisp white bulbs. Avoid green onions that are wilted or slimy.
- Slicing for Garnish: Slice the green onions thinly on a bias (diagonally) for an attractive garnish. Use both the white and green parts for flavor and color.

Salt to taste: Salt is the fundamental seasoning that enhances all the other flavors in the soup. Seasoning with salt throughout the cooking process is crucial for a well-balanced and flavorful soup. Taste and adjust salt as needed.
- Types of Salt: Kosher salt or sea salt are excellent choices for cooking. Table salt can be used but is more concentrated, so use it sparingly.
- Seasoning to Taste: Always taste your soup throughout the cooking process and adjust salt accordingly. It’s usually best to add salt gradually, tasting after each addition, rather than adding a large amount at once.

Cook Mode Prevent your screen from going dark

Instructions

Sauté Aromatics: In a large pot or Dutch oven, set over medium heat, add a tablespoon of olive oil or butter. Once heated, add the finely chopped onion and sauté for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning. Adding the onion first allows it to soften and release its flavors before the garlic, which cooks more quickly.

Bloom the Garlic: Add the minced garlic to the pot with the softened onions and cook for another 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can become bitter. Stir constantly while cooking the garlic. The aroma of sautéed garlic is a wonderful indicator that it’s ready.

Add Potatoes and Broth: Add the diced russet potatoes and chicken or vegetable broth to the pot. Ensure that the broth covers the potatoes completely. If needed, add a little more broth or water to fully submerge the potatoes.

Bring to a Boil and Simmer: Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender. Simmering allows the potatoes to cook through and become soft enough to mash. Test for doneness by inserting a fork into a potato cube – it should slide in easily.

Mash the Potatoes: Remove the pot from the heat. Use a potato masher or an immersion blender to gently mash the potatoes directly in the pot. For a chunkier soup, mash less; for a smoother soup, mash more. Some people prefer to remove a portion of the potatoes before mashing and then return them to the pot for a mix of textures. If using an immersion blender, be careful not to over-blend, as this can make the soup gluey.

Stir in Cream and Spices: Stir in the heavy cream, sour cream, smoked paprika, black pepper, and cayenne pepper (if using). Stir well to combine all the ingredients. The warmth of the soup will help the cream and sour cream blend smoothly.

Simmer and Thicken: Return the pot to low heat and cook for an additional 5 minutes, stirring occasionally, allowing the soup to thicken slightly and the flavors to meld together. Simmering gently after adding the dairy helps to prevent curdling and allows the soup to reach the perfect consistency.

Melt in the Cheese: Remove the pot from the heat again. Add the shredded cheddar cheese and stir until the cheese is completely melted and incorporated into the soup. The residual heat of the soup will melt the cheese beautifully. Stir until you have a smooth and cheesy soup.

Season with Salt: Season the soup with salt to taste. Start with a teaspoon of salt and add more gradually, tasting after each addition, until the flavor is perfectly balanced. Remember that the bacon and cheese will also contribute saltiness.

Serve and Garnish: Serve the Loaded Baked Potato Soup hot, ladling it into bowls. Garnish each bowl generously with crumbled crispy bacon, sliced green onions, and additional shredded cheddar cheese if desired. Serving immediately while hot is best for optimal flavor and texture.

Nutrition

Serving Size: One Normal Portion
Calories: 450-550