Loaded Baked Potato Soup
A cozy and filling baked potato soup rich with cream, cheese, and customizable toppings, perfect for chilly days.
Ingredients
Main Ingredients
- 4 large large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream Use heavy cream for a richer flavor.
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese Reserve some for topping.
- 1/2 cup sour cream For topping.
- 1/4 cup chopped green onions For garnish.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- In a large pot over medium heat, cook the diced potatoes in the chicken or vegetable broth until tender, about 15-20 minutes.
- Once the potatoes are cooked, mash some of them in the pot for a thicker consistency.
- Stir in the milk or heavy cream, cooked bacon, and half of the cheddar cheese.
- Season with salt and pepper to taste.
- Serve hot, topped with remaining cheese, sour cream, and green onions.
Notes
For a smoother texture, blend the soup. Can be made vegetarian by using vegetable broth and omitting bacon. For a spicy kick, add chopped jalapeños or hot sauce.