Loaded Baked Potato Soup Fall Dinner Recipe
Ah, the classic baked potato—except this time, it’s a soup. Because why stop at a simple spud when you can load it with bacon, cheese, and sour cream? Loaded baked potato soup brings all the indulgence of a baked potato, without the need to fumble with tinfoil or worry about how crispy the skin is. This creamy, hearty concoction is perfect for fall nights when you just want to sink into your couch, eat something comforting, and pretend that you’re not eating the same thing for the fourth day in a row. It’s rich, it’s easy, and it’s unapologetically delicious.
Loaded Baked Potato Soup Fall Dinner Recipe
A creamy, indulgent potato soup topped with all your favorite loaded baked potato fixings. It's cozy, comforting, and totally over-the-top.
Ingredients
- 6 medium-sized potatoes peeled and diced
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 6 strips of cooked bacon crumbled
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat butter in a large pot over medium heat.
- Add onion and garlic, sauté until soft (about 3 minutes).
- Add diced potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce to simmer.
- Simmer until potatoes are soft (about 25 minutes).
- Mash potatoes lightly in the pot for texture, then add sour cream and heavy cream.
- Stir in shredded cheddar cheese and crumbled bacon.
- Simmer for another 5-10 minutes until creamy and hot.
- Serve with extra bacon, cheese, and sour cream if desired.
Notes
Nutritional Information (Per Serving)
- Calories: 400
- Total Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
- Vitamin A: 15%
- Vitamin C: 20%
- Calcium: 15%
- Iron: 8%
- Potassium: 10%
Additional Notes/Tips
- For an extra touch, top with chives or green onions for added freshness.
- Can make it vegetarian by swapping chicken broth with vegetable broth and omitting bacon.
- If you want a more decadent version, use more cheese and cream.
- Leftovers will last in the fridge for up to 3 days. Reheat and enjoy!
