Loaded Baked Potato Soup
A comforting and creamy soup made with baked potatoes, heavy cream, cheese, and topped with crispy bacon and green onions.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Course Soup
Cuisine American
Servings 6 servings
Calories 420 kcal
Base Ingredients
- 6 large russet potatoes peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 slices cooked bacon crumbled
- 1/4 cup chopped green onions
- Salt and pepper to taste
Peel and dice the russet potatoes into uniform one-inch cubes and place them in a bowl of cold water to prevent browning.
In a large pot, combine the diced potatoes, chopped onion, minced garlic, and broth. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes until potatoes are tender.
Blend the soup using a potato masher or immersion blender to your desired texture, leaving some chunks for heartiness.
Stir in the heavy cream, shredded cheddar cheese, and sour cream. Season with salt and pepper to taste. Serve hot, garnished with crumbled bacon and chopped green onions.
Calories: 420kcalProtein: 12gSodium: 800mg
Keyword comfort food, cozy, hearty