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A rustic bowl of loaded baked potato soup topped with shredded cheese, crispy bacon bits, chopped green onions, and a dollop of sour cream. The soup has a thick, creamy texture with visible chunks of potato, set on a wooden table with a spoon beside it and fresh ingredients in the background.

Loaded Baked Potato Soup

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Loaded Baked Potato Soup is the ultimate vegan comfort food, combining creamy potatoes with cheese, crispy bacon, and fresh chives for a hearty and satisfying meal. Perfect for cold days or when craving a warm, indulgent dish, this soup is easy to make and customizable with various toppings. Experience the cozy flavors of baked potatoes in a velvety, soul-warming soup that everyone will love.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or plant-based alternative
  • 1 cup shredded cheddar cheese
  • 6 slices cooked bacon, crumbled
  • 2 green onions, sliced
  • Salt and pepper to taste
  • Optional toppings: sour cream, additional cheese, chives

Instructions

  1. Start by boiling the diced potatoes in a large pot of salted water until tender, about 15 minutes. Drain and set aside.
  2. In the same pot, sauté the chopped onion and minced garlic in a little butter or oil over medium heat until translucent and fragrant, about 5 minutes.
  3. Add the cooked potatoes to the pot with the sautéed aromatics, then pour in the chicken or vegetable broth. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes. Optionally blend a portion of the soup for extra creaminess.
  4. Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Season with salt and pepper, and add smoked paprika or garlic powder for extra flavor if desired.
  5. Top the soup with crumbled bacon, sliced green onions, and extra cheese or sour cream as preferred. Serve hot with your favorite bread or sides.

Notes

  • For added smoky flavor, roast the potatoes before adding them to the soup.
  • Adjust the seasoning to taste, especially salt and pepper.
  • If vegan, substitute heavy cream with coconut or cashew cream, and use vegan cheese and bacon alternatives.
  • To keep leftovers fresh, store in an airtight container in the refrigerator for up to 3 days. Reheat gently with additional broth or plant-based cream to maintain creaminess.
  • Author: Serena Miller
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian, Gluten-Free (with gluten-free broth)

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 280 Kcal
  • Sugar: 4g
  • Sodium: 850mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 55mg

Find it online: https://mealsmom.com/loaded-baked-potato-soup/