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Loaded Baked Potato Soup

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A rich and creamy Loaded Baked Potato Soup loaded with crispy bacon, sharp cheddar, and a dollop of sour cream, perfect for cold evenings.

Ingredients

Scale
  • 6 medium-sized potatoes (Russet or Yukon Gold)
  • 6 slices bacon, chopped
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1/2 cup sliced green onions
  • 4 cups chicken or vegetable broth
  • Salt and pepper to taste

Instructions

  1. Prep the potatoes by washing and peeling them. Chop into bite-sized cubes.
  2. Cook the bacon in a large pot over medium heat until crispy, about 5-7 minutes. Transfer to a plate, leaving about 2 tablespoons of fat in the pot.
  3. Sauté the chopped onions in the bacon fat for about 3 minutes until they soften.
  4. Add the cubed potatoes and broth to the pot, bringing it to a boil, then reduce to a simmer for 15-20 minutes until fork-tender.
  5. Blend the soup using an immersion blender for a creamy texture while keeping some chunks. Alternatively, transfer a few cups to a blender and puree carefully.
  6. Stir in the sour cream and half of the cheddar cheese until combined. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and top with crispy bacon, remaining cheese, and green onions.

Notes

For a thinner soup, add more broth or milk. The soup can be made ahead and refrigerated. Consider pairing with crusty bread or homemade croutons.

Nutrition

Keywords: soup, baked potato, comfort food, creamy soup, easy recipe

Find it online: https://cleanplatecravings.com/creamy-loaded-baked-potato-soup-30-minute-weeknight/