Loaded Baked Potato Soup
Loaded Baked Potato Soup is the ultimate comfort dish, perfect for chilly evenings. This creamy, hearty soup combines tender Russet potatoes, crispy bacon, and sharp cheddar cheese, creating a warm hug in a bowl. Easy to prepare and customizable with your favorite toppings, it’s sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 4 medium Russet potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 6 strips bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 2 green onions, chopped for garnish
- Salt and pepper to taste
Instructions
- Wash, peel, and cube the Russet potatoes.
- In a large pot over medium heat, melt butter. Sauté onions until soft (about 5 minutes) then add garlic for an additional minute.
- Add cubed potatoes and chicken broth; bring to a gentle boil. Reduce heat and simmer for about 20 minutes or until potatoes are fork-tender.
- Blend the mixture until creamy but slightly chunky using an immersion blender or in batches with a regular blender.
- Stir in heavy cream over low heat along with crumbled bacon (reserve some for topping) and shredded cheddar cheese until melted.
- Taste and adjust seasoning with salt and pepper before serving hot in bowls garnished with green onions and remaining bacon bits.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg