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Creamy Loaded Baked Potato Soup

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A warm, creamy soup filled with the comforting flavors of potatoes, bacon, cheese, and green onions.

Ingredients

  • Russet Potatoes (4-5 medium-sized)
  • Bacon (4-6 slices)
  • Sharp Cheddar Cheese (1 cup, shredded)
  • Sour Cream (½ cup)
  • Green Onions (2-3, chopped)
  • Chicken Broth (4 cups)
  • Butter (2 tablespoons)
  • Salt and Pepper (to taste)

Instructions

  1. Prep the potatoes by washing them thoroughly and chopping them into bite-sized cubes.
  2. Cook the bacon in a large pot over medium heat until crispy, about 5-7 minutes. Remove and crumble for topping later.
  3. Sauté the onions in the bacon fat along with the butter until soft and fragrant, about 2-3 minutes.
  4. Add the chopped potatoes to the pot, stirring to coat them in the onion mixture.
  5. Pour in the chicken broth, bring to a boil, then reduce to a simmer for 15-20 minutes until potatoes are fork-tender.
  6. Blend the soup using an immersion blender until desired consistency is reached.
  7. Add the shredded cheddar cheese and sour cream, stirring until melted into the soup.
  8. Season to taste with salt and pepper.
  9. Garnish with crumbled bacon, additional cheese, and green onions before serving.

Notes

Feel free to adjust toppings and add veggies for variation. Leftovers store well in the fridge for up to 3 days.

Nutrition

Keywords: soup, potato, comfort food, creamy, baked potato soup

Find it online: https://mapleladle.com/one-pot-creamy-loaded-baked-potato-soup/