Description
Loaded Baked Potato Soup is a true comfort food classic that combines the rich, creamy flavors of a baked potato with all the delicious toppings you love.
Ingredients
- 4 large russet potatoes, scrubbed and diced
- 4 cup chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- 2 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent, about 2-3 minutes.
2. Add the diced potatoes, chicken or vegetable broth, dried thyme, smoked paprika, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Using an immersion blender, partially blend the soup to achieve a creamy texture, leaving some potato chunks for a hearty, rustic feel.
4. Once the soup is blended to your desired consistency, stir in the heavy cream, shredded cheddar cheese, and sour cream, ensuring they are fully incorporated and the soup is creamy and smooth.
5. Ladle the Loaded Baked Potato Soup into bowls and top it with the crumbled bacon and chopped green onions. Serve warm and savor the comforting flavors.
Notes
For vegetarian or vegan options, substitute chicken broth with vegetable broth and replace dairy products with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 80mg