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When the temperatures drop and the days grow shorter, nothing provides quite the same comfort as a steaming bowl of soup. Among the myriad of soup options, baked potato soup stands out as a quintessential favorite—a dish that encapsulates warmth, heartiness, and nostalgia. The Ultimate Loaded Baked Potato Soup takes this beloved classic and infuses it with an array of exciting flavors and textures, transforming simple ingredients into a remarkable culinary experience.

Ultimate Loaded Baked Potato Soup

Indulge in the warmth of homemade comfort with the Ultimate Loaded Baked Potato Soup. This hearty dish combines creamy russet potatoes, rich cheese, and crispy bacon for a delightful culinary experience. Perfect for chilly days, each spoonful offers a symphony of flavors and textures, from velvety smoothness to satisfying crunch. Customize with your favorite toppings like green onions and sour cream for an unforgettable meal. Gather your loved ones and enjoy this classic favorite that nourishes both body and soul.
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Ingredients
  

6 medium russet potatoes, peeled and diced

1 cup of diced yellow onion

3 cloves of garlic, minced

4 tablespoons of unsalted butter

4 cups of vegetable or chicken broth

1 cup of heavy cream

1 cup of shredded sharp cheddar cheese, plus extra for topping

1/2 cup of sour cream, plus extra for serving

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper, to taste

6 slices of crispy bacon, chopped (optional)

1/2 cup of chopped green onions (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Potatoes: In a large pot, add the diced russet potatoes and cover them with water. Bring to a boil and let them cook for about 10-15 minutes until they are fork-tender. Drain and set aside.

    Sauté the Aromatics: In the same pot, melt the butter over medium heat. Add the diced onion and garlic, and sauté for about 3-4 minutes, or until the onion is translucent and fragrant.

      Combine Broth and Spices: Pour in the vegetable or chicken broth and stir in the smoked paprika, thyme, salt, and pepper. Bring the mixture to a gentle boil.

        Blend the Soup: Once the broth is boiling, add the cooked potatoes to the pot. Use an immersion blender to blend the soup to your desired consistency (smooth or chunky). If you prefer a thicker soup, you can blend more of the potatoes.

          Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until completely melted and combined. If the soup is too thick, you can add additional broth or water to reach your desired consistency.

            Finish with Sour Cream: Lower the heat and add the sour cream, stirring well to incorporate. Adjust seasoning with salt and pepper as desired.

              Serve: Ladle the soup into bowls and top with additional cheddar cheese, chopped bacon, green onions, and a dollop of sour cream. Garnish with chopped parsley for a fresh touch.

                Enjoy! Serve the soup warm with some crusty bread or rolls for dipping.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6-8