Loaded Baked Potato Soup
A warm, creamy, and flavorful soup that transforms classic baked potatoes into a comforting dish perfect for chilly evenings.
Ingredients
Main ingredients
- 6 medium russet potatoes, peeled and diced
- 6 slices bacon, chopped Can substitute turkey bacon for a lighter option.
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth Vegetable broth can be used for a vegetarian version.
- 2 cups whole milk Low-fat milk can be used to reduce calories.
- 1 cup shredded cheddar cheese Other types of cheese can be substituted for different flavors.
- ½ cup sour cream
- ¼ cup chopped green onions
- Salt and black pepper to taste
Instructions
Cooking
- In a large pot over medium heat, cook the chopped bacon until crispy.
- Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot.
- Add the diced onion to the pot and sauté until soft, about 4 minutes.
- Stir in the minced garlic and cook for 1 minute more.
- Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Using a potato masher or immersion blender, partially mash the potatoes in the pot for a creamy texture, leaving some chunks.
- Stir in the milk, half of the cheddar cheese, and half of the cooked bacon. Simmer for 5 minutes, then season with salt and black pepper to taste.
- Ladle soup into bowls and top with the remaining cheddar cheese, bacon, sour cream, and chopped green onions. Serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Can freeze for up to 2 months. Reheat on the stove over low heat, stirring occasionally. For a thicker soup, mash more potatoes or use a blender. Optionally, add cayenne pepper or diced jalapeños for a spicy kick.