Description
Loaded Baked Potato Soup is the ultimate comfort food, perfect for chilly evenings or cozy gatherings. This rich and creamy soup features buttery russet potatoes, crispy bacon, and sharp cheddar cheese, all blended into a velvety masterpiece. Topped with green onions for a fresh crunch, this dish warms both the heart and soul. Easy to prepare and customizable with your favorite toppings, this soup will quickly become a family favorite.
Ingredients
Scale
- 4 medium russet potatoes (about 2 lbs), peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 6 strips of bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, combine diced potatoes with chicken broth. Bring to a boil, then reduce heat to simmer for 15-20 minutes until potatoes are tender.
- Using an immersion blender, blend the mixture until smooth. If desired, leave some chunks for texture.
- Stir in heavy cream and shredded cheddar cheese until well combined.
- Season with salt and pepper to taste.
- Serve hot in bowls topped with crumbled bacon, additional cheese, and chopped green onions.
Notes
- Store leftovers in an airtight container in the fridge for up to three days.
- To reheat, warm gently on the stove, adding a splash of milk if it thickens too much.
- For perfectly creamy soup, blend until smooth but leave some potato chunks for texture.
- Avoid overcooking potatoes; they should be fork-tender but not mushy.
- Adding toppings just before serving keeps them crispy and fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 2g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg