Jul 14 2026
Restaurants›Jim Deggys (Lafayette) Brick Oven Pizza & Brewery›Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup Recipe

Inspired by Jim Deggys (Lafayette) Brick Oven Pizza & Brewery
Time45m
Serves6

Mon/Thur/Sat Only

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Ingredients

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Base Ingredients

Seasonings

Toppings

Method

Preparation

  1. 1

    Prepare the Potatoes

    Wash and peel the russet potatoes. Cut them into small cubes and set aside.

  2. 2

    Cook the Onions and Garlic

    In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for an additional 1 minute.

Cooking

  1. 3

    Add the Potatoes and Broth

    Add the cubed potatoes to the pot along with the chicken broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.

  2. 4

    Blend the Soup

    Once the potatoes are tender, use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.

  3. 5

    Add Milk and Seasonings

    Stir in the milk, salt, black pepper, paprika, dried thyme, and cayenne pepper. Mix well and let simmer for another 5 minutes.

Serving

  1. 6

    Serve the Soup

    Ladle the soup into bowls and top with shredded cheddar cheese, chopped green onions, crumbled bacon, and a dollop of sour cream.

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