Loaded Baked Potato Soup Recipe

Introduction

When you think comfort food, baked potatoes probably come to mind—steamy, buttery, and loaded with toppings. Now imagine that, but in soup form. That’s what baked potato soup is all about: creamy, hearty, and filling enough to be a meal on its own. And here’s the kicker—this recipe is completely pork-free. Instead of bacon bits, we’re using smoked paprika, sharp cheddar, and green onions to bring that classic baked potato vibe without a trace of pork.

I crafted this soup out of necessity on a chilly night when the oven felt like too much of a commitment. What I wanted was that baked potato experience—rich, cheesy, and a little smoky. A few pantry staples and a little stovetop magic later, I had a soup that didn’t just hit the spot—it defined it.

This baked potato soup isn’t trying to be dainty. It’s thick, velvety, and carries a depth of flavor that turns a humble potato into something damn near luxurious. Perfect for a weeknight dinner or a lazy weekend meal, it’s as easy to make as it is to devour. Let’s break down why this soup is destined to become a staple in your kitchen.

Why You’ll Love This Recipe

• No Pork: Pork-free but still rich and smoky.
• Creamy & Filling: Feels indulgent without heavy effort.
• One-Pot Wonder: Minimal cleanup required.
• Budget-Friendly: Simple, affordable ingredients.
• Customizable: Add extra toppings to make it your own.
• Perfect for Leftovers: Tastes even better the next day.

Ingredients

• 6 large russet potatoes, peeled and diced
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 3 cups low-sodium vegetable broth
• 2 cups water
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup heavy cream or coconut cream
• 1/2 cup sour cream (optional)
• 1 1/2 cups shredded sharp cheddar cheese
• 3 green onions, sliced (plus more for garnish)
• 1/4 cup fresh chives, chopped
• Olive oil for sautéing

Instructions/Method

1. Prepare Potatoes: Peel and dice potatoes into small chunks.
2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook for another minute.
3. Build the Base: Add diced potatoes, vegetable broth, water, smoked paprika, salt, and pepper. Bring to a boil.
4. Simmer: Reduce heat and simmer for 20-25 minutes or until potatoes are tender.
5. Mash or Blend: Use a potato masher or immersion blender to partially mash the soup for a creamy yet chunky texture.
6. Add Dairy: Stir in heavy cream, sour cream (if using), and cheddar cheese. Mix until the cheese is melted and the soup is creamy.
7. Final Touch: Stir in green onions and chives. Taste and adjust seasoning.
8. Serve: Ladle into bowls and garnish with extra cheddar, green onions, and chives.

Tips & Variations

• Make It Dairy-Free: Use coconut cream and dairy-free cheese.
• Extra Protein: Add cooked, shredded chicken for more heft.
• Spicy Twist: A pinch of cayenne or hot sauce can kick it up.
• Smooth or Chunky: Blend fully for a silky texture or leave chunks for rustic appeal.

Note

Don’t let the soup boil after adding the cream; it can curdle and separate.

Serving Suggestions

Serve this baked potato soup with crusty bread, garlic toast, or a fresh green salad. A crisp apple cider or light beer pairs nicely with the creamy, cheesy richness.

Nutrition Information

• Calories: 350 per serving
• Protein: 8g
• Carbohydrates: 42g
• Fat: 16g
• Fiber: 5g
• Sugar: 4g

User Reviews/Comments

Carla M.: “So good! I didn’t miss the bacon at all. The smoked paprika did the trick.”

Leo G.: “Used coconut cream and it was still super creamy. Will definitely make again.”

Sharon V.: “Loved how simple and hearty it was. Perfect for a cold night.”

FAQs

Can I freeze baked potato soup? It’s best enjoyed fresh, but you can freeze it. Just know that the texture may change slightly. Reheat slowly and stir well.

What type of potatoes work best? Russets are ideal because they break down easily and create a creamy base.

Can I make this vegan? Yes! Use vegetable broth, coconut cream, dairy-free cheese, and skip the sour cream.

How long does it last in the fridge? Up to 4 days in an airtight container.

Can I add other vegetables? Absolutely. Try adding corn, carrots, or peas for extra variety.

Conclusion

Baked potato soup is everything you love about a loaded baked potato, spooned up in a warm, creamy bowl of happiness. It’s rich without pork, adaptable to your pantry, and simple enough to whip up on a weeknight. Whether you keep it classic or jazz it up with extras, this soup never disappoints. For a deeper dive into the history of potato dishes, check out this Wikipedia article on baked potatoes. Now grab a spoon—comfort is served.

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