Description
A rich and creamy Loaded Baked Potato Soup, perfect for warming up on chilly autumn nights.
Ingredients
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Green onions, chopped (for garnish)
- Bacon bits (for garnish)
Instructions
- Place the diced potatoes, chopped onion, and chicken broth in a large pot. Bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 to 20 minutes.
- Use a potato masher to blend the potatoes to your desired texture.
- Pour in the heavy cream, cheddar cheese, and sour cream. Stir until cheese is melted and ingredients are combined.
- Season with salt and pepper to taste.
- Serve hot, garnishing each bowl with chopped green onions and bacon bits.
Notes
For an ultra-creamy texture, use an immersion blender before adding the cream and cheese. You can also experiment with different spices for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American