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As the chill of winter wraps around us, few things can rival the warmth and comfort of a steaming bowl of soup. Enter Loaded Baked Potato Soup: a dish that embodies the essence of comfort food by combining the creamy richness of baked potatoes with an enticing array of toppings. Perfect for cozy evenings spent indoors, this hearty soup not only satisfies hunger but also evokes feelings of nostalgia, making it a favorite for many.

Comforting Loaded Baked Potato Soup for Cold Days

Warm up your winter days with this comforting Loaded Baked Potato Soup! This creamy, hearty dish is filled with russet potatoes and topped with delicious extras like crispy bacon, cheese, and green onions. It’s a satisfying choice for cozy evenings and gatherings alike. Explore the origins, cultural variations, and easy step-by-step instructions to make your perfect bowl. Who says comfort food can't be gourmet? #BakedPotatoSoup #ComfortFood #WinterSoup #CozyEats #RecipeInspiration
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Ingredients
  

4 large russet potatoes, scrubbed and diced

4 cups chicken or vegetable broth

1 medium onion, diced

3 cloves garlic, minced

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

4 slices of bacon, cooked and crumbled

1/4 cup green onions, chopped

Salt and pepper to taste

2 tablespoons olive oil

1 teaspoon dried thyme

1/2 teaspoon smoked paprika

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

    Cook the Potatoes: Add the diced potatoes to the pot along with the chicken or vegetable broth. Stir in the dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.

      Blend the Soup: Once the potatoes are soft, use an immersion blender to blend the soup to your desired consistency—smooth or slightly chunky. If you don’t have an immersion blender, carefully transfer batches to a blender and blend until smooth.

        Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue to cook over low heat until the cheese has melted and the soup is heated through, about 5 minutes. Adjust salt and pepper to taste.

          Serve: Ladle the soup into bowls and top with crumbled bacon, extra shredded cheese, and chopped green onions.

            Prep Time: 15 min | Total Time: 40 min | Servings: 6