Creamy Loaded Baked Potato Soup
A rich and hearty soup perfect for cold days, loaded with flavor and customizable to your liking. It's an easy way to use up potatoes and sure to please everyone.
Ingredients
Main Ingredients
- 4 large russet potatoes peeled and diced
- 4 cups chicken broth can substitute with vegetable broth for a vegetarian option
- 1 cup heavy cream can substitute with half-and-half for a lighter version
- 1 cup shredded cheddar cheese plus more for serving
- 1/2 cup cooked and crumbled bacon plus more for serving
- 1/4 cup chopped chives plus more for garnish
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste for seasoning
- Butter for sautéing
Instructions
Preparation
- Peel and dice the potatoes into small cubes.
- In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent.
Cooking
- Add the diced potatoes and chicken broth, and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the soup to your desired consistency.
- Stir in heavy cream, cheddar cheese, bacon, chives, salt, and pepper.
- Heat until warmed through and the cheese is melted.
Notes
Serve hot, garnished with extra cheese and chives. Pair with crusty bread or a simple salad. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low heat, stirring occasionally.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 8gSodium: 700mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!