Description
A comforting and creamy Loaded Baked Potato Soup, perfect for chilly evenings, loaded with flavors from potatoes, cheese, and crispy bacon.
Ingredients
Scale
- 4 large Russet potatoes, peeled and cubed
- 1 medium yellow onion, chopped
- 2 cloves fresh garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 cup sharp cheddar cheese, shredded
- 4 slices crispy bacon, crumbled
- 1/2 cup sour cream
- 2 tablespoons fresh chives or parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the ingredients: Wash and peel your potatoes, then chop them into small cubes.
- Sauté the aromatics: In a large pot, melt butter over medium heat. Add onions and sauté until translucent, about 5–7 minutes. Add garlic and stir for an additional minute.
- Add in broth and potatoes: Pour in the broth, then add the cubed potatoes. Bring to a boil, then simmer for 15–20 minutes until tender.
- Blend for creaminess: Use an immersion blender to purée the soup to your desired consistency.
- Stir in cream and cheese: Return the pot to low heat and add cream. Stir in cheese until melted.
- Season and serve: Adjust seasoning with salt and pepper. Serve hot with toppings of bacon, sour cream, and chives.
Notes
Consider garnishing with crispy fried shallots or a sprinkle of smoked paprika for extra flair!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
Keywords: baked potato soup, comfort food, creamy soup, easy recipes, family meals