Description
A warm, creamy Loaded Baked Potato Soup that combines the classic flavors of a loaded baked potato into a comforting dish perfect for chilly evenings.
Ingredients
- 4 large russet potatoes
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup chopped cooked bacon
- 1/2 cup sliced green onions
- Salt and pepper to taste
- 1/2 cup sour cream (optional for serving)
Instructions
- Peel and dice the russet potatoes into small cubes.
- In a large pot, bring the chicken or vegetable broth to a rolling boil. Add the diced potatoes and cook until tender, about 15-20 minutes.
- Lower the heat and stir in the heavy cream, shredded cheddar cheese, and half of the chopped bacon. Season generously with salt and pepper.
- For a thicker consistency, use a potato masher to mash some of the potatoes directly in the pot. For a smoother texture, blend the soup until creamy.
- Serve hot, garnished with the remaining bacon, extra shredded cheese, finely sliced green onions, and a dollop of sour cream if desired.
Notes
For a lighter version, use low-fat milk instead of heavy cream, or opt for dairy-free cheese and cream for a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American