Loaded Baked Potato Soup
A hearty and comforting soup combining baked potatoes, bacon, cheese, and sour cream, perfect for chilly days.
Ingredients
Main Ingredients
- 4 large potatoes, peeled and diced Use russet potatoes for a fluffy texture.
- 6 slices bacon, cooked and crumbled Feel free to add extra vegetables like carrots or celery for more flavor.
- 1 cup cheddar cheese, shredded Other cheese options include Monterey Jack or gouda.
- 1 cup sour cream
- 4 cups chicken broth Can use vegetable broth for a vegetarian version.
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1/4 cup milk Use heavy cream for a richer taste.
- to taste Salt and pepper
- as needed Chives for garnish
Instructions
Cooking
- In a large pot, cook the bacon until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion and garlic to the pot, cooking until softened.
- Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Mash some of the potatoes for a thicker consistency if desired.
- Stir in the milk, cheddar cheese, and sour cream until melted and combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with crumbled bacon, cheese, and chives.
Notes
To store any leftovers, let the soup cool completely. Transfer it to an airtight container and refrigerate for up to 3-4 days. Freeze in freezer-safe containers for up to 2-3 months. Thaw and reheat when ready to eat.