Description
Indulge in the ultimate comfort food with this Loaded Baked Potato Soup. Creamy, cheesy, and topped with crispy bacon, it’s a hearty dish perfect for any day of the week.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes, baked and diced
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 green onions, sliced
Instructions
- Sauté Onion and Garlic: In a large pot over medium heat, heat olive oil and sauté the chopped onion until soft, about 3 to 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Prepare Soup Base: Stir in the chicken broth, milk, and heavy cream. Add the diced baked potatoes, salt, and pepper. Simmer for 10 to 15 minutes, stirring occasionally and mashing some of the potatoes to thicken the soup.
- Finish the Soup: Stir in the sour cream and shredded cheddar cheese until melted and smooth. Remove from heat and ladle into bowls.
- Serve: Top each serving with crumbled bacon, sliced green onions, and extra shredded cheese if desired. Serve warm.
Notes
- You can use leftover baked potatoes for quicker prep.
- For a smoother soup, blend part of the mixture before adding toppings.
- Substitute turkey bacon and low-fat dairy to lighten it up.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
