Description
Warm up with our Loaded Baked Potato Soup, a delightful blend of creamy potatoes, crispy bacon, and sharp cheddar cheese. This easy-to-make recipe is perfect for chilly evenings or gatherings, allowing you to create lasting memories around the table. With its rich flavors and comforting texture, each spoonful feels like a warm hug. Enjoy it as a meal on its own or pair it with crusty bread for an extra treat!
Ingredients
Scale
- 4 medium Russet potatoes, peeled and diced
- 4 tbsp butter
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 6 strips thick-cut bacon, diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 2 green onions, sliced (for garnish)
- ½ cup sour cream (for serving)
- Salt and pepper to taste
Instructions
- Peel and cube the Russet potatoes to ensure even cooking.
- In a large pot over medium heat, melt the butter and sauté the onions until translucent (about 5 minutes). Add garlic and cook for another 30 seconds.
- In a separate pan, cook the diced bacon until crispy. Drain excess fat while keeping some drippings in the pan.
- Add the diced potatoes and chicken broth to the pot with onions. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Blend part of the soup using an immersion blender for creaminess. Stir in heavy cream gradually while warming through.
- Mix in shredded cheddar cheese until melted and season with salt and pepper.
- Serve hot topped with bacon bits, green onions, dollops of sour cream, and additional cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 410
- Sugar: 2g
- Sodium: 690mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg