Loaded Baked Potato Soup
A comforting and creamy soup that wraps you in nostalgia, perfect for family gatherings and cozy evenings.
Ingredients
Base Ingredients
- 4 medium Russet Potatoes The backbone of the soup; their creamy texture breaks down beautifully.
- 1 medium Onion Adds an aromatic base.
- 2 cloves Garlic Brings warmth and richness.
- 4 cups Chicken or Vegetable Broth A savory liquid that elevates heartiness.
- 1 cup Cream For indulgent creaminess.
Toppings
- 1 cup Cheddar Cheese Generously sprinkle on top.
- 1/2 cup Bacon bits Optional for a crispy, savory contrast.
- 1/4 cup Green Onions For garnish.
- 1/2 cup Sour Cream Provides a tangy contrast.
Instructions
Preparation
- Peel and dice the Russet potatoes into cubes.
- In a large pot, heat a tablespoon of oil over medium heat. Add diced onions and sauté for about 3-4 minutes until translucent.
- Stir in minced garlic and cook for an additional minute.
Cooking
- Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
- Use an immersion blender to puree the soup to your desired consistency or carefully blend in batches.
- Stir in the cream and season with salt and pepper to taste. Simmer for another 5 minutes.
Serving
- Serve hot, topping each bowl with shredded cheddar, bacon bits, sour cream, and green onions.
Notes
Customize with toppings like avocado or crispy fried onions. Leftovers can be stored in the fridge for up to 4 days or frozen for long-term storage. When reheating, add a splash of broth or cream.