Name: Loaded Baked Potato Soup for Chilly Evenings With the Kids Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 6 medium russet potatoes (about 2.5 lbs), peeled and diced; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; 4 cups low-sodium chicken broth; 1 cup whole milk; 1 cup heavy cream; ½ cup sour cream; 6 slices thick-cut bacon, cooked and crumbled; 2 cups shredded sharp cheddar cheese (plus extra for topping); 4 tablespoons unsalted butter; ¼ cup all-purpose flour; ½ teaspoon smoked paprika; Salt and pepper to taste; 2 green onions, thinly sliced (for garnish)

Introduction

Loaded Baked Potato Soup is a creamy, comforting dish that’s perfect for chilly evenings with the family. This rich and satisfying soup comes together quickly, is easy to customize with your kids’ favorite toppings, and even tastes better the next day. Best of all, it all cooks in one pot for easy cleanup.

A thick creamy soup serves as the base in a rustic brown bowl with a handle, filled nearly to the top with a pale beige color and visible soft chunks of potato and mushrooms. On the surface, crispy dark reddish-brown bacon pieces are scattered, topped with a small mound of shredded bright orange cheddar cheese. Fresh green parsley bits are sprinkled all over, adding a touch of color contrast. The bowl sits on a white cloth napkin over a white marbled surface, with a silver spoon partially visible to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium russet potatoes (about 2.5 lbs), peeled and diced

1 small yellow onion, finely chopped

3 cloves garlic, minced

4 cups low-sodium chicken broth

1 cup whole milk

1 cup heavy cream

½ cup sour cream

6 slices thick-cut bacon, cooked and crumbled

2 cups shredded sharp cheddar cheese (plus extra for topping)

4 tablespoons unsalted butter

¼ cup all-purpose flour

½ teaspoon smoked paprika

Salt and pepper to taste

2 green onions, thinly sliced (for garnish)

Instructions

Step 1: In a large Dutch oven or soup pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 4-5 minutes until translucent. Stir in the garlic and cook for another minute until fragrant. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes or until the potatoes are fork-tender.

Step 2: In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, to create a light roux. Slowly whisk in the milk and heavy cream, continuing to whisk until the mixture thickens, about 3-4 minutes.

Step 3: Pour the cream mixture into the pot with the potatoes and stir well to combine. Use a potato masher or immersion blender to mash some of the potatoes to your desired consistency, leaving some chunks for texture. Stir in sour cream, half the cheese, half the bacon, smoked paprika, salt, and pepper. Simmer the soup for another 5-10 minutes over low heat, stirring occasionally, until thick and creamy.

Step 4: Serve hot, garnished with extra shredded cheese, remaining bacon, and green onions.

Tips & Variations

For a thicker soup, reduce the broth by ½ cup or mash more potatoes for a chunkier texture.

To lighten it up, substitute half-and-half for cream or use Greek yogurt instead of sour cream.

For a vegetarian version, skip the bacon and use vegetable broth.

Add 1 cup steamed broccoli florets for a broccoli & cheddar twist.

Include 1 cup cooked shredded chicken for extra protein.

Give it a spicy kick by sprinkling in cayenne pepper or diced jalapeños.

FAQs

Can I make this soup ahead of time?

Absolutely! You can prepare this soup up to 2 days ahead and refrigerate. Reheat gently and add toppings just before serving for the best flavor and texture.

Is this recipe gluten-free?

The recipe as written contains flour, but you can substitute gluten-free all-purpose flour or use a cornstarch slurry instead to make it gluten-free.