Description
A rich and creamy Loaded Baked Potato Soup that captures the flavor of a baked potato in every spoonful.
Ingredients
- 4 large russet potatoes
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Optional toppings: Bacon bits, shredded cheese, chopped green onions, sour cream
Instructions
- Peel and dice the potatoes into small cubes.
- In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
- Add the diced potatoes and pour in the broth. Bring to a gentle boil and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Using an immersion blender, blend the soup until smooth. (For a chunkier texture, blend only half of it.)
- Stir in the heavy cream, seasoning with salt and pepper to taste. Allow it to heat through for a few more minutes.
- Serve hot with your choice of toppings.
Notes
For added flavor, sauté onions and garlic in butter instead of oil. Experiment with toppings like crispy bacon crumbs or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American