Description
A creamy and comforting loaded baked potato soup that’s perfect for chilly evenings.
Ingredients
- 4 large russet potatoes
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup crispy bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 2 tablespoons butter
- 2 cloves garlic, minced
Instructions
- Peel and dice the russet potatoes.
- Melt the butter in a large pot over medium heat, then sauté the minced garlic until fragrant.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15-20 minutes).
- Use a potato masher or an immersion blender to reach desired consistency.
- Stir in heavy cream and season with salt and pepper to taste.
- Serve hot, topping each bowl with shredded cheese, crumbled bacon, and green onions.
Notes
Serve with warm, crusty bread or a light salad. Consider garnishing with sour cream, paprika, or jalapeño slices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American