Enjoy this rich and creamy Loaded Baked Potato Soup, perfect for a cold day. We bring deep, comforting flavors together with fresh touches for a truly satisfying bowl.
Author:Mei Sprout
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
4 slices bacon, cooked and crumbled
1 tablespoon butter
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups chicken broth
4 medium russet potatoes, peeled and diced
2 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
1 cup shredded sharp cheddar cheese
1/2 cup sour cream, plus more for topping
4 green onions, sliced (for garnish)
Instructions
Cook the bacon in a large pot until crisp. Remove bacon and set aside, leaving about 1 tablespoon of bacon grease in the pot.
Add the butter to the pot with the bacon grease. Melt over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth, add the diced potatoes, salt, and pepper. Bring the mixture to a boil.
Reduce heat and simmer, covered, until the potatoes are tender, about 15-20 minutes.
Remove about half of the potatoes and broth mixture and blend until smooth using an immersion blender or carefully in a regular blender. Return the blended mixture to the pot.
Stir in the heavy cream, shredded cheddar cheese, and sour cream until the cheese is melted and the soup is smooth. Heat through, but do not boil.
Taste and adjust seasoning if needed.
Ladle the soup into bowls. Top each serving with reserved bacon crumbles, an extra dollop of sour cream, and sliced green onions.
Notes
For extra depth, use smoked bacon.
If you prefer a thicker soup, mash more of the potatoes against the side of the pot instead of blending.
You can substitute vegetable broth for chicken broth to make this vegetarian-friendly (omit bacon).