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Loaded baked potato soup is thick and creamy, and tastes just like a loaded baked potato. Its vegetarian and gluten free.

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It’s soup season here, and this soup is a “go to” in my family. It’s thick, creamy and filling and loaded with cheese and sour cream. Is it healthy? Not exactly. But it is comfort food at its best.

What is loaded baked potato soup?

Loaded baked potato soup is (you guessed it!) soup that tastes just like a baked potato with all the fixings. It typically includes cheese, sour cream, green onions and bacon.

This recipe is vegetarian, so it does not include bacon (although it can be added as a topping if you’d like).

Do I have to use russet potatoes for this soup?

While you could technically use any potato for this soup, I would not recommend it.

Russet potatoes are used for baked potatoes, which is the flavor that this soup is mimicking (so they’re the obvious choice). Also, because they are very starchy, they’re the perfect thickening agent for this soup.

Using a less starchy and more waxy potato (such as a red potato) would give this soup a more “gummy” texture once it was blended.

Can you freeze potato soup?

Yes, you can freeze potato soup, however the it could make the texture a little grainy.

I would recommend finishing the soup (or sharing it with others) if possible, and freezing it as a last resort.

How do you make loaded baked potato soup?

Ingredients:

1 tablespoon of butter
1 medium onion, diced
1 cup of carrots, diced
1 cup celery, diced
3-5 cloves of garlic, minced
2 1/2 lbs of russet potatoes, peeled and cubed
4 cups of water
4 vegetable bouillon cubes
1 teaspoon of paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
2 teaspoons of salt
1/4 teaspoon of pepper
1/2 cup of heavy cream
1/2 cup of sour cream, plus more for garnish
1 cup of shredded sharp cheddar cheese, plus more for garnish
green onions, sliced for garnish

Step 1: Melt the butter in a large pot over medium heat. Then add the garlic and saute for about 30 seconds, until it’s fragrant.

Step 2: Add the onions, carrots and celery and saute for 3-5 minutes, or until the onions are translucent. Add the spices and saute for another minute.

Step 3: Next, add the water, bouillon cubes and potatoes and bring it to a boil. Turn the heat down and simmer for 15 minutes, or until the potatoes are tender.

Step 4: Add about 3/4 of the soup to a blender, along with the sour cream and heavy cream. Blend until smooth.

Step 5: Pour the blended mixture back into the pot, and stir in the cheese. Ladle the soup into a bowl and garnish it with sour cream, cheese and green onions. Enjoy!

Try these other delicious soups!