Loaded Baked Potato Soup
This Loaded Baked Potato Soup is a creamy and hearty dish that brings together all the delicious flavors of a loaded baked potato. Topped with cheese, bacon, green onions, and sour cream, it's perfect for a comforting meal on a chilly day.
Equipment
- 1 large pot
- 1 potato peeler
- 1 cutting board
- 1 whisk
- 1 ladle
- 4 serving bowls
Ingredients
- 4 medium russet potatoes, peeled and diced About 2 pounds.
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth For vegetarian version, substitute with vegetable broth.
- 1 cup heavy cream
- 1 cup shredded cheddar cheese Reserve half for topping.
- ½ cup cooked bacon, crumbled
- ¼ cup sour cream For topping.
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 2 green onions, sliced for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until they are soft and translucent, about 5 minutes.
- Add the diced potatoes to the pot and pour in the chicken broth. Stir in the salt, pepper, and paprika. Bring the mixture to a boil.
- Reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender.
- Using a potato masher or an immersion blender, mash or blend the soup until it reaches your desired level of creaminess. You can leave some chunks for texture if you prefer.
- Stir in the heavy cream and continue to heat the soup for an additional 5 minutes, but do not let it boil.
- Before serving, mix in half of the shredded cheddar cheese until melted. Reserve the rest for topping.
- Serve the soup hot in bowls, topped with crumbled bacon, remaining cheese, a dollop of sour cream, and sliced green onions.
Notes
For a vegetarian version, substitute the chicken broth with vegetable broth and omit the bacon.
Feel free to customize toppings based on your preferences, such as adding jalapeños or extra cheese.