Description
This Loaded Baked Potato Soup is a comforting and creamy dish packed with tender potatoes, sharp cheddar cheese, crispy bacon, and a touch of sour cream. Perfect for a cozy meal, it combines classic baked potato flavors in a hearty, warm soup that’s easy to make in under an hour.
Ingredients
Scale
Soup
- 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
Garnish
- 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 to 4 minutes until softened and fragrant to build a flavorful base.
- Cook Potatoes: Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 to 20 minutes until the potatoes are tender when pierced with a fork.
- Mash Potatoes: Using a potato masher or immersion blender, partially mash the potatoes in the pot. Leave some chunks to maintain a satisfying texture in the soup.
- Add Dairy and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue cooking over low heat, stirring frequently until the cheese melts completely and the soup thickens to a creamy consistency.
- Season: Taste the soup and season with salt and pepper as desired to enhance the flavors.
- Serve and Garnish: Ladle the soup into bowls. Top each serving with crumbled bacon, extra shredded cheddar cheese, a dollop of sour cream, and chopped green onions for a classic loaded baked potato experience.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon or replace with vegetarian bacon alternatives.
- To make the soup thicker, mash more of the potatoes or add a tablespoon of flour before adding broth.
- Use sharp cheddar cheese for the best flavor balance.
- Make sure to cook bacon until crispy to add a nice contrast to the creamy soup texture.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
