Loaded Baked Potato Soup
A creamy and comforting loaded baked potato soup, packed with cheesy goodness, bacon, and all your favorite baked potato toppings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 medium Russet potatoes Peeled and cubed
- 4 cups Chicken broth Low sodium
- 1 cup Milk Whole milk for creaminess
- 8 oz Shredded cheddar cheese Divided
- 6 slices Bacon Cooked and crumbled
- 1 cup Sour cream For topping
- 2 tablespoons Butter
- 1 medium Onion Diced
- 2 cloves Garlic Minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation Steps
- In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
- Use an immersion blender to partially blend the soup. Leave some chunks for texture.
- Stir in milk and half of the cheddar cheese. Season with salt and pepper. Cook until cheese is melted and soup is heated through.
- Ladle soup into bowls and top with remaining cheddar cheese, crumbled bacon, and sour cream.
Notes
For a thicker soup, mash some of the potatoes with a fork before blending. You can also add more cheese or bacon to taste.