Description
A creamy, comforting soup loaded with all the flavors of a classic baked potato, topped with cheese, bacon, and green onions.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1/2 cup (120ml) sour cream
- 4 cups (960ml) chicken or vegetable broth
- 1 cup (240ml) heavy cream
- 1/2 cup (120ml) milk
- 1 cup (100g) shredded cheddar cheese, plus more for topping
- 4 slices of bacon, cooked and crumbled
- 1/4 cup (60ml) green onions, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- In a large pot, heat olive oil over medium heat. Add diced potatoes, garlic powder, and onion powder. Cook for about 5 minutes, stirring occasionally.
- Add the chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Once potatoes are cooked, use a potato masher or immersion blender to mash the potatoes slightly, leaving some chunks for texture.
- Stir in the heavy cream and milk. Allow the soup to heat through, about 5 minutes.
- Mix in the sour cream and shredded cheddar cheese until melted and well combined. Season with salt and pepper to taste.
- Serve hot, topped with crumbled bacon, additional cheese, and chopped green onions.
Notes
- For a vegetarian version, use vegetable broth and skip the bacon.
- You can add additional toppings like diced tomatoes or jalapeños for extra flavor.
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 25
- Carbohydrates: 48
- Fiber: 4
- Protein: 10
- Cholesterol: 60
Keywords: loaded baked potato soup, creamy potato soup, baked potato soup recipe, comfort food soup, easy potato soup