Description
A rich and creamy loaded baked potato soup that combines tender potatoes, sharp cheddar cheese, and crispy bacon for a comforting dish perfect for chilly evenings.
Ingredients
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Instructions
- In a large pot, heat the olive oil over medium heat. Sauté the diced onion until it becomes soft and translucent.
- Add in the minced garlic and cook until fragrant, about 1 minute.
- Toss in the diced potatoes, then pour in the broth. Season with thyme, paprika, salt, and pepper. Bring to a gentle simmer and cook until the potatoes are tender, about 15-20 minutes.
- For a creamy consistency, use an immersion blender to blend the soup to your desired texture (or blend in batches in a stand blender).
- Stir in the heavy cream, cheddar cheese, and sour cream until well combined and heated through. Make sure the cheese melts completely.
- Serve the soup in bowls, garnished with crumbled bacon, extra cheese, and chopped green onions.
Notes
For a lighter version, use low-fat yogurt instead of sour cream. For a vegetarian version, omit bacon or use tempeh bacon.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American