Description
A rich and creamy loaded baked potato soup with crispy bacon and green onions.
Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 1/2 cup unsalted butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onions and garlic, sauté until soft.
- Add cubed potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Using an immersion blender, puree the soup until smooth.
- Stir in heavy cream, cheddar cheese, and sour cream. Mix until cheese is melted and soup is creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with bacon and green onions.
Notes
- For a spicier version, add diced jalapeños.
- Consider using a mix of cheeses for added flavor.
- Garnish with additional toppings like chives or diced tomatoes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg
Keywords: loaded baked potato soup recipe