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Creamy Loaded Baked Potato Soup

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A comforting bowl of creamy loaded baked potato soup, perfect for chilly evenings.

Ingredients

Scale
  • 4 large potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup fresh chives, chopped
  • Salt and pepper to taste
  • Sour cream for topping
  • Extra cheese for topping
  • Green onions for topping

Instructions

  1. Sauté the onions in a large pot with a bit of oil until translucent.
  2. Add the diced potatoes and broth, bringing to a gentle boil, then reduce to simmer for 15-20 minutes until fork-tender.
  3. Mash some of the potatoes in the pot for thickness.
  4. Stir in the heavy cream, cheddar cheese, and crumbled bacon, cooking until melted and combined.
  5. Season with salt and pepper to taste.
  6. Serve with a dollop of sour cream, extra cheese, chives, and green onions.

Notes

For a vegetarian version, omit the bacon. Adjust seasoning to taste.

Nutrition

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