Description
This creamy and comforting Loaded Baked Potato Soup is packed with tender potatoes, savory bacon, sharp cheddar cheese, and a rich blend of cream and sour cream. Perfect for chilly days, it’s easy to make and loaded with classic baked potato flavors topped with green onions and extra cheese for the ultimate cozy meal.
Ingredients
Scale
Main 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
Garnishes
- 2 green onions, chopped
- Extra shredded cheddar cheese
- Extra crumbled bacon
- Extra sour cream
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes until they become soft and fragrant, which builds a flavorful base for the soup.
- Cook Potatoes: Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15-20 minutes or until the potatoes are tender enough to mash.
- Mash Potatoes: Use a potato masher or an immersion blender to partially mash the potatoes, leaving some chunks to maintain a pleasant texture in the soup.
- Add Cream and Cheese: Lower the heat to low and stir in the heavy cream, sour cream, and shredded cheddar cheese. Cook gently, stirring frequently, until the cheese melts and the soup becomes thick and creamy.
- Season Soup: Taste the soup and season with salt and pepper according to your preference to enhance all the flavors.
- Serve and Garnish: Ladle the soup into serving bowls. Top each bowl with crumbled bacon, additional shredded cheddar cheese, a dollop of sour cream, and chopped green onions. Serve hot for the best flavor and comfort.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth and omit the bacon or use a plant-based bacon alternative.
- Use an immersion blender carefully to maintain some potato chunks for texture; blending too much will make the soup too smooth.
- Russet potatoes are preferred for their fluffy texture when cooked, but Yukon Gold can also be used.
- Leftover soup can be stored covered in the refrigerator for up to 3 days. Reheat gently over low heat.
- To make the soup gluten-free, ensure the chicken broth is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
