Comforting Loaded Baked Potato Soup
A warm, creamy soup filled with baked potatoes, crispy bacon, and savory cheese, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 4 large russet potatoes or Yukon gold for creaminess
- 6 strips bacon crispy bits are key for flavor
- 1 medium onion diced, for sweetness
- 3 cloves garlic fresh for depth of flavor
- 4 cups chicken or vegetable broth homemade or store-bought
- 1 cup heavy cream for that luscious, creamy texture
- 1 cup shredded cheddar cheese plus more for topping
- 1/2 cup sour cream or Greek yogurt for a healthier option
- Salt and pepper to taste
- 2 pieces green onions sliced for garnish
- Optional: chopped chives, crushed red pepper for a kick
Instructions
Preparation
- Wash and peel the potatoes, then chop them into bite-sized cubes.
- In a large pot or Dutch oven, heat over medium-high heat, add the bacon strips and cook until crispy.
- Remove the bacon and let it drain on paper towels. Crumble and set aside for garnish.
- Using the leftover bacon fat, sauté the diced onion for about 3-4 minutes until soft and translucent, then stir in the minced garlic and cook for another minute.
Cooking
- Add the chopped potatoes and broth, bring to a boil, then reduce heat to simmer, cooking for about 15-20 minutes until fork-tender.
- Use a potato masher or immersion blender to create a smooth texture, then stir in the heavy cream and shredded cheese.
- Taste and add salt and pepper as needed, then ladle into bowls.
Serving
- Top with crumbled bacon, a dollop of sour cream, sliced green onions, and extra cheese if desired.
Notes
You can use low-fat milk instead of heavy cream or Greek yogurt instead of sour cream for a lighter version. Adding seasonal veggies like carrots or corn enhances nutrition.