Description
A rich and creamy loaded baked potato soup that warms the soul and brings people together, perfect for chilly nights or gatherings.
Ingredients
- 3 lbs Russet potatoes, peeled and diced
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled (optional)
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until it turns translucent, about 5 minutes.
- Toss in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes and pour in the broth. Bring to a boil, then reduce heat and let it simmer for about 15-20 minutes until the potatoes are tender.
- Use an immersion blender to puree the soup to your preferred consistency. Alternatively, carefully transfer batches to a blender and blend until smooth.
- Stir in the heavy cream and shredded cheddar cheese. Season with salt and pepper to taste.
- Serve the soup in bowls, topped with crumbled bacon and additional cheese if desired!
Notes
For a vegetarian version, substitute the broth and omit the bacon.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American