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Loaded Baked Potato Soup

Print Recipe
Course: Soup
Cuisine: American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Polish people and potatoes — name a more iconic duo. This soup is my love letter to the humble potato, and if that sounds dramatic, you haven't met enough Polish people. We put potatoes in dumplings, under dumplings, next to dumplings, and now in soup. It's not a problem. It's a lifestyle.
Kasia

Ingredients  

For the Soup
  • 5 pounds Russet potatoes, peeled and cubed 2.2kg; yes, Russets. They break down and create the creamy texture.
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth 1.5L
  • 1 cup heavy cream 240ml
  • 8 oz cream cheese, cubed 225g
  • 2 cups shredded sharp cheddar 200g
  • 1 teaspoon dried thyme
  • Salt and pepper
For Topping
  • 8 slices bacon, cooked and crumbled
  • Sour cream
  • Shredded cheddar
  • Chopped chives or green onions

Method
 

Crockpot Method (Preferred)
  1. Add the cubed potatoes, onion, garlic, thyme, salt, pepper, and chicken broth to the crockpot. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes are fall-apart tender. Use a potato masher to mash some of the potatoes directly in the pot — leave some chunks for texture. Stir in the cream cheese (it'll melt right in), heavy cream, and shredded cheddar. Stir until everything is melted and creamy. Taste and adjust salt.
Stovetop Method
  1. In a large pot, cook the onion in 2 tablespoons of butter for 5 minutes. Add garlic, cook 1 minute. Add potatoes, broth, and thyme. Bring to a boil, then reduce to a simmer and cook 20-25 minutes until potatoes are very tender. Mash partially, then stir in cream cheese, cream, and cheddar. Same result, less waiting.
Serve
  1. Ladle into bowls. Top with crumbled bacon, sour cream, more shredded cheese, and chives. Hand everyone a spoon and thick slice of bread. This is not a dainty soup. This is a bear-hug-in-a-bowl situation. Embrace it.

Notes

Keeps in the fridge for 5 days and reheats beautifully on the stovetop — add a splash of broth if it's thickened. This is excellent meal prep. Freezes okay for 2-3 months, though the texture changes slightly (it gets thicker and a bit grainy). A good stir and some extra broth fixes it after thawing.