Comforting Loaded Baked Potato Soup
A creamy and hearty potato soup with bacon, cheese, and a medley of flavors that warms the soul, perfect for chilly days.
Ingredients
Main Ingredients
- 4 large potatoes Yukon Gold or Russets work best for their creamy texture.
- 4 slices bacon Turkey bacon can serve as a lighter alternative.
- 1 small onion Substitute with shallots for a sweeter touch.
- 2 cloves garlic Freshly minced for that aromatic punch.
- 4 cups chicken or vegetable broth Homemade if possible, otherwise, low-sodium versions work great.
- 1 cup heavy cream Swap with whole milk for a lighter version.
- 1.5 cups shredded cheese Cheddar is traditional, but feel free to experiment with gouda or Monterey Jack.
- Salt & pepper To taste.
- Green onions and sour cream Classic toppings; use Greek yogurt for a healthier option.
Instructions
Preparation
- In a large pot over medium heat, cook the bacon until crispy. Once done, remove and let it drain on a paper towel, leaving the rendered fat in the pot.
- Add the diced onion to the pot. As it softens and becomes translucent, toss in the minced garlic.
- Chop your potatoes into bite-sized pieces and add them to the pot, stirring to coat them with the flavorful bacon fat.
- Carefully add the chicken or vegetable broth, ensuring the potatoes are fully submerged. Bring everything to a boil.
- Reduce the heat to low and let the soup simmer for about 20 minutes, or until the potatoes are fork-tender.
- Using an immersion blender, partially blend the soup until it reaches your desired creamy consistency.
- Add the heavy cream, shredded cheese, salt, and pepper. Stir until everything is well combined and the cheese is melted.
- Garnish your soup with crumbled bacon, sliced green onions, and a dollop of sour cream. A sprinkle of extra cheese is optional!
Notes
Leftovers will enhance the flavor; store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently with a splash of broth to restore creamy texture.