Creamy Loaded Baked Potato Soup
A rich and comforting soup made with russet potatoes, heavy cream, cheese, and bacon, perfect for chilly weather.
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Soup
Cuisine American
Servings 6 servings
Calories 410 kcal
Essential Ingredients
- 6 large russet potatoes peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions chopped
- 4 slices bacon cooked and crumbled
- Salt and pepper to taste
Peel and dice the russet potatoes into small cubes and set aside.
In a large pot, combine diced potatoes, chopped onion, minced garlic, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are tender.
Mash or blend the potatoes to your desired smoothness for a creamier texture.
Stir in heavy cream, shredded cheddar cheese, and sour cream. Cook for an additional 5 minutes over low heat until heated through.
Season with salt and pepper to taste. Serve hot, garnished with crumbled bacon, chopped green onions, and extra cheese if desired.
Calories: 410kcalCarbohydrates: 30gProtein: 12gFat: 30g
Keyword comfort food, potato soup