Loaded Baked Potato Soup

Loaded Baked Potato Soup is the epitome of comfort food, ideal for chilly evenings or any gathering. This creamy, hearty soup captures the delightful taste of a loaded baked potato, featuring rich textures and savory ingredients. With crispy bacon, sharp cheddar cheese, and aromatic garlic, each spoonful is bursting with flavor. Perfect for family dinners or cozy nights in, it’s more than just a meal; it’s a warm embrace in a bowl.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Cuisine: American Keyword: For a vegetarian version, swap chicken broth for vegetable broth and omit bacon. Experiment with different cheeses like Gouda or Monterey Jack for varied flavors. Customize toppings to personal preference for a unique soup experience. Servings: Serves approximately 6 people Calories: 450kcal Author: Tisha

Ingredients

4 large russet potatoes, peeled and diced
6 slices of bacon, chopped
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups heavy cream
2 cups shredded sharp cheddar cheese
Salt and black pepper to taste
Toppings: sour cream and fresh chives

Instructions

In a large pot, cover potatoes with water and boil until tender (about 15 minutes). Drain and set aside.
Cook bacon in the same pot over medium heat until crispy. Remove bacon with a slotted spoon; leave grease in pot.
Sauté onion in remaining grease for about 5 minutes until softened. Add garlic and cook for an additional minute.
Return potatoes to the pot with chicken broth; simmer for about 10 minutes. Mash some potatoes for thickness while leaving chunks intact.
Stir in heavy cream and most of the bacon (reserve some for garnish). Gradually add cheese until melted and smooth. Season with salt and pepper.
Serve hot, topped with sour cream, remaining bacon bits, and chives.

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