Loaded Baked Potato Soup

A comforting and creamy soup packed with flavor, perfect for cold days and quick weeknight dinners.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Soup

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

Main Ingredients

4 medium russet potatoes Peeled and diced
4 cups chicken broth
1 cup heavy cream
2 tablespoons butter

Toppings

1/2 cup crispy bacon, crumbled For topping
1 cup shredded cheddar cheese Divided usage
1/4 cup green onions, chopped For topping

Seasoning

Salt To taste
Pepper To taste

Instructions

Preparation

Peel and dice the russet potatoes.

Cooking

In a pot, melt butter over medium heat and add the diced potatoes.
Pour in the chicken broth and bring to a boil.
Reduce heat and let simmer until potatoes are tender.
Add heavy cream and season with salt and pepper.
Use a potato masher to make the soup creamy, leaving some chunks if desired.
Stir in half of the cheddar cheese and mix until melted.

Serving

Serve the soup hot, topped with crispy bacon, remaining cheese, and green onions.

Notes

For extra creaminess, blend some of the soup before adding the cheese. Use fresh potatoes for the best flavor and texture. Experiment with different cheeses, like Monterey Jack or pepper jack, for a twist.

Keyword Baked Potato Soup, comfort food, Creamy Soup, Easy Recipe, Quick Dinner