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Loaded Baked Potato Soup

This soup tastes like a loaded baked potato in a bowl. It’s thick, creamy, and topped with all the fixings that make baked potatoes irresistible. The soup itself is vegetarian-friendly if you use vegetarian bacon bits and vegetable broth. It’s the kind of comfort food that warms you up on cold days and makes you feel like everything is going to be okay.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 6 large potatoes, peeled and cubed
  • 1 onion, diced
  • 4 cups vegetable broth
  • 2 cups milk
  • 1 cup sour cream
  • 1/2 cup butter
  • Salt and pepper
  • 1 cup cheddar cheese, shredded
  • Vegetarian bacon bits
  • G reen onions, sliced

Method
 

  1. Boil potatoes in broth until tender. Keep an eye on the heat — you want a gentle simmer with small bubbles, not a rolling boil. This helps develop flavor without overcooking.
  2. Mash half the potatoes, leave rest chunky. I know it's tempting to dig in right away, but this resting time allows everything to set properly and makes a real difference in the final result.
  3. Sauté onion in butter. Make sure your pan is properly heated before adding ingredients — you should hear a nice sizzle. Don't overcrowd the pan or things will steam instead of getting that beautiful golden color.
  4. Add milk and sour cream to potatoes.
  5. Stir in sautéed onion. Make sure your pan is properly heated before adding ingredients — you should hear a nice sizzle. Don't overcrowd the pan or things will steam instead of getting that beautiful golden color.
  6. Season with salt and pepper. Always taste as you go — you can add more seasoning, but you can't take it away!
  7. Serve topped with cheese, bacon bits, and green onions. This is your chance to make it look as good as it tastes! A little garnish goes a long way for presentation.