Creamy Loaded Baked Potato Soup
This comforting and hearty soup combines the richness of cream and cheese with crispy bacon and fresh chives, perfect for chilly days.
Ingredients
Vegetable Ingredients
- 4 large potatoes, peeled and diced Use fresh potatoes for the best flavor and texture.
- 4 cups chicken or vegetable broth For a vegetarian version, use vegetable broth.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped chives Garnish with extra chives for color.
Dairy and Meats
- 1 cup heavy cream
- 1 cup shredded cheddar cheese Can substitute with pepper jack for a spicy kick.
- 1/2 cup cooked bacon, crumbled Use a vegetarian substitute if desired.
Seasonings
- Salt and pepper to taste Feel free to adjust the seasonings.
- Olive oil or butter for sautéing
Instructions
Preparation
- In a large pot, heat olive oil or butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
- Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
Blending
- Once the potatoes are cooked, use an immersion blender to blend the soup until smooth (or mash the potatoes with a potato masher for a chunkier texture).
Finishing Touches
- Stir in the heavy cream, shredded cheddar cheese, crumbled bacon, and chopped chives. Season with salt and pepper to taste.
- Allow the soup to heat through, then serve hot, garnished with additional cheese, bacon, and chives if desired.
Notes
To store the soup, let it cool completely, and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If freezing, leave space in the container for expansion.