Description
A rich and creamy loaded baked potato soup that evokes cozy memories and is perfect for chilly evenings.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cups vegetable or chicken broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese (plus more for topping)
- 1 cup crumbled bacon
- ¼ cup green onions, chopped
- Salt and pepper to taste
- Olive oil (for sautéing)
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
- Throw in the diced potatoes and stir everything together.
- Add the vegetable or chicken broth to the pot, ensuring the potatoes are submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are fork-tender.
- Using an immersion blender, carefully blend the soup until it reaches your desired consistency. For a chunkier soup, blend only half.
- Lower the heat and stir in the heavy cream and shredded cheddar cheese, mixing well until the cheese melts.
- Taste and season with salt and pepper as necessary.
- Top with crumbled bacon, additional cheese, and green onions before serving.
Notes
For a lighter version, consider using half-and-half instead of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American