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Is there anything more comforting than a bowl of creamy soup on a chilly day? Now imagine that soup being loaded with the flavors of a baked potato—cheddar cheese, crispy bacon, and a hint of green onion. Sound irresistible? Well, it is! Loaded baked potato soup is the ultimate cozy dish, perfect for any cold day. And the best part? You can whip it up in just 15 minutes!

In this blog post, we’ll show you how to create this rich and indulgent soup in record time. Plus, we’ll provide tips, substitutions, and ways to customize it to fit your dietary preferences. Whether you’re an experienced chef or a beginner in the kitchen, this recipe is easy to follow and guaranteed to satisfy your cravings.

Ingredients List

Before we dive into the cooking process, let’s gather our ingredients! The beauty of loaded baked potato soup lies in the simplicity of the ingredients, yet the layers of flavor they bring. Here’s what you’ll need:

4 medium russet potatoes: These are your classic choice for baked potatoes, offering the ideal texture and flavor for the soup base. Alternatively, you can use Yukon Gold potatoes for a creamier texture.
1 tablespoon olive oil: For sautéing and giving the soup a rich base. You could also substitute with butter for an even creamier flavor.
1 medium onion, diced: Onions add depth to the soup, and once sautéed, they create a savory undertone. Sweet onions or shallots can also work here.
2 cloves garlic, minced: A must-have for any great soup. Garlic infuses a subtle aromatic flavor that balances the richness of the potatoes.
4 cups chicken broth: This forms the soup’s base and gives it a savory, full-bodied taste. For a vegetarian version, vegetable broth is an excellent alternative.
1 cup heavy cream: For that velvety texture. If you’re looking for a lighter option, you can substitute with half-and-half or coconut milk for a dairy-free version.
1 ½ cups shredded cheddar cheese: The hallmark of loaded baked potatoes! Use sharp cheddar for a bolder flavor, or try a combination of cheddar and Monterey Jack for extra creaminess.
½ cup cooked bacon bits: Bacon brings the perfect smoky crunch, but if you prefer a vegetarian version, smoked tempeh or mushrooms can offer a similar depth of flavor.
½ cup green onions, chopped: These fresh onions provide a pop of color and a slight peppery bite. You can also experiment with chives for a milder flavor.
Salt and pepper to taste: Seasoning is key! Adjust these according to your taste preferences.

Timing

One of the best parts of this recipe is how quick it comes together. In just 15 minutes, you’ll be able to enjoy a warm bowl of loaded baked potato soup. Here’s the breakdown of the time required:

Preparation time: 5 minutes – Just chop the potatoes, onion, garlic, and green onions.
Cooking time: 10 minutes – Simmer the potatoes and broth, then finish off with the cream and toppings.

This is nearly 30% faster than many traditional potato soup recipes, which can take up to an hour to prepare. You get the same rich, indulgent flavor in a fraction of the time!

Step-by-Step Instructions

Now let’s get cooking! Follow these simple steps to make your loaded baked potato soup:

Prepare the Potatoes

Start by washing and peeling the russet potatoes. Cut them into 1-inch cubes to ensure they cook quickly and evenly. The smaller you cut the pieces, the faster they’ll cook!

Sauté the Aromatics

In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 2 minutes, or until the onions become translucent. Next, add the minced garlic and sauté for an additional minute, allowing the garlic to release its flavor and aroma.

Add the Potatoes and Broth

Now it’s time to bring in the potatoes. Add the cubed potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 5 minutes or until the potatoes are tender when pierced with a fork.

Mash the Potatoes

Once the potatoes are cooked, use a potato masher or the back of a spoon to mash some of the potatoes right in the pot. This will give the soup a creamy base while leaving some potato chunks for texture. If you prefer a completely smooth soup, you can use an immersion blender to blend it until smooth.

Add Cream and Cheese

Stir in the heavy cream and shredded cheddar cheese. Continue to cook the soup over low heat, stirring occasionally, until the cheese is completely melted and the soup reaches a creamy consistency.

Add Toppings

Finally, stir in the crispy bacon bits and chopped green onions. Taste the soup and adjust the seasoning with salt and pepper. If you like your soup extra cheesy, sprinkle additional shredded cheddar on top!

Nutritional Information

Now, let’s take a look at the nutritional profile of this delicious soup. Here’s a breakdown for one serving (about 1 cup):

Calories: 300-350 kcal
Protein: 10-12g
Fat: 20g (with 10g saturated fat)
Carbohydrates: 30g
Fiber: 3g
Sugars: 3g
Sodium: 500-700mg (depending on broth and bacon used)
Vitamin A: 10% DV
Calcium: 15% DV

As you can see, this soup is a hearty, satisfying dish, perfect for warming up on a cold day.

Healthier Alternatives for the Recipe

While the loaded baked potato soup is rich and delicious, you can easily tweak it for a lighter version or adapt it for specific dietary needs. Here are some healthier alternatives to consider:

Lighten the Dairy: Replace the heavy cream with half-and-half or coconut milk for a lighter soup. For a dairy-free version, use almond milk and nutritional yeast to add a cheesy flavor.
Swap Bacon for Turkey Bacon: If you’re trying to reduce the fat content, turkey bacon offers a leaner alternative without sacrificing too much flavor.
Vegetarian Version: Use vegetable broth, swap bacon for sautéed mushrooms or smoked tempeh, and opt for dairy-free cheese for a completely vegetarian and vegan-friendly dish.

These swaps can significantly reduce the calorie count without compromising the soup’s rich flavors.

Serving Suggestions

While the soup is a meal on its own, here are some creative ideas for serving it:

Top with extra crispy bacon and a dollop of sour cream: For that ultimate loaded baked potato experience.
Serve with a side salad: A fresh, crunchy salad with a light vinaigrette balances the richness of the soup.
Pair with warm bread: A crusty baguette or soft dinner rolls are perfect for dipping into the creamy soup.
Add a sprinkle of paprika or cayenne: If you like a little kick, adding a dash of paprika or cayenne pepper on top can provide a spicy contrast to the creamy soup.

Common Mistakes to Avoid

Even a simple recipe like this can have a few pitfalls. Here are some common mistakes and tips to avoid them:

Overcooking the potatoes: If the potatoes cook for too long, they can break down into mush. Keep an eye on them and remove them from heat once tender.
Not mashing enough potatoes: Mashing some of the potatoes creates a creamy base. If you skip this step, your soup might be too thin.
Overheating the cream: When adding the cream, be careful not to boil it. High heat can cause the cream to curdle, leaving you with an undesirable texture.
Not seasoning enough: Taste your soup frequently as you cook. Adjust the seasoning with salt, pepper, and additional toppings to enhance the flavor.

Storing Tips for the Recipe

If you have leftovers, you’re in luck! Loaded baked potato soup stores very well. Here’s how to keep it fresh:

In the fridge: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
In the freezer: You can freeze the soup for up to 3 months. Just be sure to let it cool completely before transferring to a freezer-safe container. When reheating, you may need to add a little extra liquid (broth or cream) to get the right consistency.
Reheating: To reheat, warm the soup on the stove over low heat, stirring occasionally, until heated through. Add a splash of milk or broth if it becomes too thick.

Conclusion

Loaded baked potato soup is a perfect comfort food for chilly days, and this 15-minute recipe makes it easier than ever to enjoy this classic dish. With simple ingredients and quick prep, you can have a rich, creamy soup ready in no time.

Ready to try it? Give this recipe a go, share your feedback in the comments below, or subscribe to our blog for more delicious and easy recipes like this one!

FAQs

Can I make this soup ahead of time?

Yes, this soup stores well for up to 3 days in the fridge or up to 3 months in the freezer. Just reheat it gently before serving.

Can I make it spicier?

Absolutely! Add a pinch of cayenne pepper or a few dashes of hot sauce to the soup for a spicy kick. You can also top it with sliced jalapeños.

Is this soup vegetarian?

The traditional recipe isn’t vegetarian due to the bacon, but you can easily make it so by swapping the bacon for smoked tempeh or mushrooms and using vegetable broth