Description
Indulge in a warm and comforting bowl of Loaded Baked Potato Soup! This rich and creamy soup is packed with tender russet potatoes, crispy bacon, and gooey cheddar cheese, topped with a dollop of sour cream and fresh green onions. Perfect for chilly days, this hearty soup brings the flavors of a loaded baked potato to your table in just 40 minutes. Ideal for family dinners, it’s a satisfying dish that everyone will love!
Ingredients
4 large russet potatoes, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup sour cream
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
2 tbsp butter
Salt and pepper to taste
2 green onions, chopped (for garnish)
Extra cheddar cheese, bacon, and sour cream (for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and garlic, cooking for 3-4 minutes until softened.
- Add the diced potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for texture.
- Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue to cook over low heat until the cheese is melted and the soup is thick and creamy.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and top with crumbled bacon, extra cheddar cheese, sour cream, green onions, and any other toppings of choice.
Notes
For a vegetarian version, omit the bacon and use vegetable broth instead.
To make ahead, prepare the soup without cream and cheese, then store it in the refrigerator. Reheat and add the creamy ingredients when ready to serve.
This soup can be frozen, but the texture may change slightly. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal per serving