Description
This ultra-creamy Loaded Baked Potato Soup is packed with all your favorite fixings—crispy bacon, cheddar cheese, and a dollop of sour cream. Cozy, hearty, and made for chilly nights! #LoadedBakedPotatoSoup #SoupRecipe #ComfortFood #EasyRecipe #HomemadeSoup
Ingredients
Scale
Ingredients
- 4 large russet potatoes, baked and cooled
- 4 slices bacon, cooked and crumbled
- ½ cup unsalted butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese, plus more for garnish
- ½ cup sour cream, plus more for garnish
- 2 tbsp chopped fresh chives, for garnish
- Salt and freshly ground black pepper, to taste
Instructions
Prep potatoes:
- Scoop out the potato flesh and set aside. Reserve skins for another use.
Sauté aromatics:
- In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Simmer:
- Stir in chicken broth and bring to a simmer. Add potato flesh and stir to combine. Simmer for 10 minutes, breaking up any large chunks.
Finish soup:
- Reduce heat to low. Stir in heavy cream and cheddar cheese until melted and smooth. Season with salt and pepper to taste.
- Remove from heat and stir in sour cream.
Garnish and serve:
- Ladle soup into bowls. Top with crumbled bacon, extra cheddar, sour cream, and chopped chives.
Notes
- For extra texture, stir in small chunks of reserved potato skin or crispy hashbrown bits.
- Make it vegetarian by omitting bacon and using veggie broth.
- Store leftovers in the fridge for up to 4 days; reheat gently on the stove.