Description
A warm, creamy loaded baked potato soup filled with rich flavors, crispy bacon, and melted cheddar cheese, perfect for cozy evenings.
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and diced
- 6 slices thick-cut bacon
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions for garnish
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Remove and drain on paper towels.
- In the same pot, sauté the onions until translucent, then add garlic and cook until fragrant.
- Stir in the diced potatoes and chicken broth; bring to a boil.
- Reduce heat, cover, and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree half of the soup for creaminess while keeping some chunks intact.
- Stir in the heavy cream and shredded cheese until melted. Adjust seasoning with salt and pepper.
- Serve hot, garnished with crumbled bacon, green onions, and extra cheese.
Notes
Use low-sodium chicken broth to control saltiness; experiment with different cheeses for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 50mg
Keywords: loaded baked potato soup, comfort food, creamy soup, easy soup recipe