Loaded Baked Potato Soup
Loaded Baked Potato Soup is the ultimate comfort food for chilly days. This creamy, hearty soup combines tender russet potatoes with rich cheddar cheese, crispy bacon, and fresh green onions for a deliciously satisfying meal. Perfect for cozy gatherings or weeknight dinners, this recipe will warm your heart and fill your belly. Plus, it’s easy to customize with your favorite toppings!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: approximately 6 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced
- 4 tablespoons butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 3 green onions, sliced thinly
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion and cook until translucent.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the diced potatoes and chicken broth to the pot. Bring to a gentle boil and cook until the potatoes are tender (about 15 minutes).
- Reduce heat and stir in the heavy cream until fully combined.
- Mix in the shredded cheddar cheese until melted.
- Serve hot topped with crumbled bacon and sliced green onions.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups or 375g)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg
Keywords: For enhanced flavor, sauté onions and garlic until golden brown before adding potatoes. Customize your soup by adding proteins like shredded chicken or different cheeses such as smoked Gouda. Store leftovers in an airtight container for up to five days; reheat gently on the stove with a splash of broth.