Description
A creamy and hearty loaded baked potato soup topped with crispy bacon and cheese, perfect for warming up on chilly days.
Ingredients
- 6 slices thick-cut bacon
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 medium Russet potatoes, diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot over medium heat, cook bacon until crispy. Remove bacon, and drain excess fat, leaving a bit in the pot.
- Sauté diced onion in bacon fat until translucent, about 4-5 minutes. Add minced garlic and cook for another minute.
- Stir in diced potatoes and pour in chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Blend half of the soup using an immersion blender for creaminess, leaving some chunks for texture.
- Stir in heavy cream and cheddar cheese until melted and combined. Adjust seasoning with salt and pepper.
- Ladle soup into bowls and garnish with crumbled bacon, chopped green onions, and extra cheese.
Notes
For a vegetarian version, use vegetable broth and omit bacon. Add extra vegetables like carrots or celery for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American