Loaded Baked Potato Soup Recipe
This Loaded Baked Potato Soup is creamy, comforting, and full of flavor! Topped with crispy bacon, cheese, sour cream, and chives, it’s the perfect cozy meal for any occasion.
Equipment
- Large pot or Dutch oven
- Potato masher or immersion blender
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- For the Soup:
- 4 large russet potatoes peeled and diced
- 1 tablespoon olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1/2 cup milk
- Salt and pepper to taste
- For the Toppings:
- 6 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions or chives
Instructions
- Cook the Potatoes:
- Heat olive oil in a large pot over medium heat. Add the diced potatoes and cook for about 5 minutes, stirring occasionally. Add the diced onion and garlic and cook for another 2–3 minutes, until the onions are softened.
- Add Liquids and Simmer:
- Pour in the chicken broth, heavy cream, and milk. Stir to combine. Bring the mixture to a simmer and cook for 20–25 minutes, until the potatoes are tender and can be easily pierced with a fork.
- Mash the Soup:
- Once the potatoes are tender, use a potato masher or immersion blender to mash the soup until you reach your desired consistency. For a chunkier soup, mash just a little; for a creamier soup, blend it more thoroughly.
- Season:
- Taste the soup and season with salt and pepper as needed.
- Serve:
- Ladle the soup into bowls and top with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and chopped green onions or chives.