Loaded Baked Potato Soup
A warm and comforting creamy soup packed with flavor, perfect for chilly days.
Ingredients
Main Ingredients
- 4 pieces russet potatoes (peeled and diced)
- 3 tablespoons butter To sauté the garlic
- 4 cloves garlic (minced)
- 4 cups low-sodium chicken broth Can substitute with vegetable broth for vegetarian version
- 1 cup heavy cream For creaminess
- 1 cup sharp cheddar cheese (shredded) Can use different cheese for a twist
- ½ cup bacon bits (cooked) For topping; can substitute turkey bacon for a lighter option
- ¼ cup green onions (chopped) For garnish
- to taste Salt and pepper Adjust according to preference
- as needed Sour cream for topping Optional
Instructions
Preparation
- In a large pot over medium heat, melt the butter.
- Add minced garlic and sauté until fragrant (about 1 minute).
- Pour in the chicken broth and bring to a gentle boil.
- Add the diced potatoes, season with salt and pepper, and cook until tender (15–20 minutes).
- Reduce heat to low; stir in heavy cream and shredded cheddar cheese until melted.
- For texture, mash some potatoes against the pot while leaving others intact.
- Serve hot, garnished with bacon bits, more cheddar cheese, chopped green onions, and a dollop of sour cream.
Notes
Store soup in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months. For a thicker soup, blend a portion and mix it back in. Adjust toppings as desired.