Description
This comforting Loaded Baked Potato Soup combines all the flavors of a classic baked potato into a creamy, hearty dish perfect for chilly evenings.
Ingredients
- 4 large potatoes, peeled and diced
- 1/2 cup bacon, cooked and crumbled
- 1/2 cup shredded cheese (cheddar or your choice)
- 1/2 cup sour cream
- 1/4 cup chives, chopped
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, combine the diced potatoes and broth. Bring it to a boil, cooking until the potatoes are tender, about 15-20 minutes.
- Once tender, mash the potatoes slightly to keep some chunks for extra texture.
- Stir in the heavy cream and crumbled bacon, seasoning with salt and pepper to taste.
- Allow the mixture to simmer for an additional 5 minutes to meld the flavors together.
- Serve the soup hot, garnished with cheese, a dollop of sour cream, and a sprinkle of chives.
Notes
For a lighter version, substitute Greek yogurt for sour cream. To avoid texture changes when freezing, add heavy cream when reheating.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American