Loaded Baked Potato Soup
A rich and creamy soup inspired by the classic loaded baked potato, featuring tender potatoes, crispy bacon, cheddar cheese, and green onions in a velvety broth.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 slices bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups peeled and diced russet potatoes (about 3 large)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 cups shredded sharp cheddar cheese
- 3 green onions, sliced for garnish
- sour cream for serving, optional
Instructions
Preparation Steps
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 8-10 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add the diced onion to the bacon grease and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
- Add the diced potatoes, chicken broth, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Use a potato masher or immersion blender to partially mash the potatoes, leaving some chunks for texture.
- Stir in the heavy cream and milk, and heat through for 5 minutes. Do not boil.
- Gradually stir in the shredded cheddar cheese until melted and smooth.
- Serve hot, garnished with crispy bacon, green onions, and a dollop of sour cream if desired.
Notes
For a vegetarian version, omit the bacon and use vegetable broth. Garnish with plant-based cheese and green onions.