Description
A creamy and comforting Loaded Baked Potato Soup filled with hearty potatoes, crispy bacon, and rich flavors, perfect for chilly evenings.
Ingredients
- 4 large russet potatoes, peeled and diced
- 6 slices of bacon, cooked and crumbled
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Chives for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crisp. Remove the bacon and set it aside, leaving the drippings in the pot.
- Add the chopped onions and minced garlic to the pot, sautéing until softened, about 3-4 minutes.
- Toss in the diced potatoes and add the chicken broth. Bring to a boil.
- Reduce heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Using a potato masher, mash some of the potatoes for a creamy texture while keeping some chunks intact.
- Stir in heavy cream and half of the shredded cheddar cheese. Season with salt and pepper.
- Serve hot, garnished with the remaining cheese, crumbled bacon, and fresh chives.
Notes
Feel free to swap russet potatoes for Yukon Gold for a creamier texture, or use vegetable broth for a vegetarian option. For added flavor, consider a splash of Worcestershire sauce or smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American