Description
Loaded Baked Potato Soup is a creamy, comforting dish that will warm your soul with every delicious spoonful! Perfect for chilly nights, this soup is easy to make and packed with flavor.
Ingredients
Scale
For the Soup Base:
- 4 large russet potatoes, peeled and diced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- Salt and pepper to taste
For the Toppings:
- 1 cup shredded sharp cheddar cheese
- 4 green onions, chopped
- Optional: crispy turkey bacon bits
Instructions
- 1. Prepare the Potatoes: Peel and dice the russet potatoes into small cubes for faster cooking.
- 2. Sauté Onions: In a large pot over medium heat, melt the butter. Add diced onions and sauté until translucent.
- 3. Add Potatoes and Broth: Stir in the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until potatoes are tender.
- 4. Blend Until Smooth: Use an immersion blender or transfer the mixture in batches to a blender, blending until smooth (leave some chunks if you prefer texture).
- 5. Stir in Cream and Cheese: Return the blended soup to low heat. Stir in heavy cream, shredded cheddar cheese, salt, and pepper. Heat through until cheese melts completely.
- 6. Serve & Garnish: Ladle soup into bowls and top generously with chopped green onions and optional crispy turkey bacon bits.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg