Description
This irresistible creamy loaded baked potato soup is the ultimate comfort food, blending velvety russet potatoes, crispy bacon, and sharp cheddar cheese into a warm, satisfying bowl. Perfect for chilly nights or family gatherings, this soup is easy to customize with your favorite toppings.
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced
- 4 tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup crispy bacon bits
- Chives or green onions for garnish
Instructions
- Peel and dice the russet potatoes into bite-sized pieces.
- In a large pot over medium heat, melt the butter. Add the onion and garlic, sautéing until softened.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.
- Use an immersion blender to puree part of the soup, leaving some chunks for texture. Stir in heavy cream and let it simmer gently.
- Mix in shredded cheddar cheese and crispy bacon bits until melted and combined.
- Ladle soup into bowls and top with extra cheese, bacon bits, and chopped chives or green onions.
Notes
- Use russet potatoes for the best texture; their starchiness creates a creamy base.
- Avoid boiling the soup too long after adding dairy, as it can cause separation.
- Taste and adjust seasoning before serving.
- Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove over low heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg