Loaded Baked Potato Soup
This creamy and hearty Loaded Baked Potato Soup is packed with all the classic baked potato toppings, making it a comforting choice for any meal. Perfect for chilly days, it’s easy to prepare and full of flavor.
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Potato peeler
- 1 Measuring cups and spoons
- 1 Wooden spoon
- 1 Immersion blender or regular blender
- 1 Ladle
Ingredients
- 4 large russet potatoes, peeled and diced About 2.5 pounds.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream For a lighter version, substitute half-and-half.
- 1 cup shredded cheddar cheese Plus extra for topping.
- ½ cup cooked bacon, crumbled Plus extra for topping.
- ¼ cup sour cream For serving.
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 green onions, sliced for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until the onion is softened. Add the minced garlic and sauté for another minute until fragrant.
- Add the diced potatoes to the pot, along with the chicken or vegetable broth. Season with salt, black pepper, onion powder, and garlic powder. Bring to a boil, then reduce heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half the mixture and leave the other half as is.
- Stir in the heavy cream, shredded cheddar cheese, and cooked bacon. Allow the soup to heat through for another 5 minutes, stirring occasionally until the cheese is melted.
- Taste and adjust seasoning if necessary. Serve the soup hot, topped with additional cheddar cheese, crumbled bacon, a dollop of sour cream, and sliced green onions.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream.
Feel free to add other toppings like jalapeños, chives, or avocado based on your preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a splash of broth or cream if it becomes too thick.