Description
A comforting bowl of Loaded Baked Potato Soup, perfect for chilly evenings and family gatherings. This creamy, flavorful soup captures the essence of a loaded baked potato.
Ingredients
- 6 strips of bacon, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 1/4 cup butter
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- 1/4 cup chopped green onions
- Additional shredded cheddar cheese for garnish
- Additional sour cream for garnish
- Additional bacon bits for garnish
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove from pot and set on paper towels to drain excess grease.
- Using the bacon drippings left in the pot, sauté the chopped onion until it becomes translucent.
- Add the minced garlic and cook for an additional minute to enhance the aroma.
- Stir in the diced potatoes and cook for about 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Lower the heat and let the mixture simmer until the potatoes are fork-tender, about 15-20 minutes.
- Use a potato masher or immersion blender to slightly mash the potatoes while leaving some chunks for texture.
- Stir in the heavy cream, sour cream, butter, and shredded cheddar cheese until melted and combined.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with green onions, additional cheddar cheese, bacon bits, and a dollop of sour cream before serving hot.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American