Description
A warm and creamy Loaded Baked Potato Soup made with hearty potatoes, crispy bacon, and topped with cheese and green onions.
Ingredients
- 2 lbs Russet potatoes, peeled and diced
- 6 slices thick-cut bacon
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
Instructions
- Cook the bacon in a large pot over medium heat until crispy, about 8-10 minutes. Remove and drain on paper towels.
- Sauté the diced onion in the same pot until translucent, about 3-5 minutes, then add minced garlic and cook for an additional minute.
- Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree half of the soup for creaminess, or transfer to a blender and return to the pot.
- Stir in heavy cream and shredded cheddar cheese until melted and combined. Adjust seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with crumbled bacon, chopped green onions, and extra cheese if desired.
Notes
Customize toppings as desired with sour cream, jalapeños, or extra cheese. This soup can also be made a day ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American