Go Back
When it comes to comfort food, few dishes can rival the heartwarming embrace of a creamy potato soup. Its rich, velvety texture and robust flavors make it a perennial favorite for cozy nights in, gatherings with friends, and even quick weeknight dinners. Enter the Creamy Loaded Potato Bliss, a recipe that takes the classic potato soup to new heights. This dish is not only indulgent but also versatile, making it suitable for various occasions—from casual family meals to elegant dinner parties.

Loaded Potato Soup

Looking for a healthy vegetarian lunch option that’s also low-carb? The afterka recipe for Creamy Loaded Potato Bliss offers a satisfying twist on traditional potato soup, rich in flavor and nutrition. Perfect for a comforting meal or meal prep, this recipe is versatile enough to meet your dietary needs. VegetarianLunch LowCarbLunch HealthyEating ComfortFood MealPrep SoupSeason Nutrition
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes, diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream

1 cup shredded cheddar cheese, plus extra for topping

1/2 cup sour cream

6 slices crispy bacon, crumbled, plus extra for garnish

1/4 cup green onions, chopped (for garnish)

2 tablespoons olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Instructions
 

Prep the Potatoes: Start by peeling and dicing the russet potatoes into 1-inch cubes. Rinse them under cold water to remove excess starch, then set aside.

    Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Cook the Potatoes: Add the diced potatoes to the pot and stir well. Pour in the chicken or vegetable broth, ensuring the potatoes are submerged. Season with smoked paprika, salt, and pepper. Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender.

        Blend the Base: Using an immersion blender, blend the soup until it reaches your desired creaminess. For a chunkier texture, blend just half of the soup and leave the rest as is.

          Add Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, and sour cream. Mix well until the cheese is melted and the soup is creamy. Adjust seasoning with more salt and pepper if needed.

            Finish with Bacon: Stir in the crumbled bacon (reserve some for garnish) and heat the soup for another 5 minutes on low, ensuring everything is warm and combined.

              Serve: Ladle the loaded potato soup into bowls. Top with extra cheddar cheese, crumbled bacon, and chopped green onions.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6 servings