Description
A creamy and hearty Loaded Baked Potato Soup that brings warmth and comfort during chilly nights, merging the classic flavors of baked potatoes with rich toppings.
Ingredients
- 2 lbs Russet potatoes, peeled and diced
- 6 slices thick-cut bacon
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
Instructions
- In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and drain it on paper towels.
- In the same pot, sauté the diced onions until they turn translucent.
- Add in the minced garlic, cooking for about 1 minute until fragrant.
- Stir in the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree half of the soup for a creamy texture while leaving some chunks for heartiness.
- Stir in the heavy cream and shredded cheese until melted. Season with salt and pepper to taste.
- Serve hot, garnished with crumbled bacon, chopped green onions, and additional cheese.
Notes
For a vegan option, substitute heavy cream and cheese with cashew cream and nutritional yeast. Leftovers can be stored in an airtight container for 3-4 days in the fridge or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American