Loaded Baked Potato Soup

Here’s a delicious Loaded Baked Potato Soup recipe for you—rich, creamy, and packed with all the classic baked potato toppings!

Loaded Baked Potato Soup

Ingredients:

• 4 large russet potatoes, peeled and diced

• 4 slices bacon

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 4 cups chicken broth (or vegetable broth)

• 1 cup heavy cream (or half-and-half)

• 1 cup shredded cheddar cheese

• 1/2 cup sour cream

• 3 green onions, sliced (for garnish)

• Salt and pepper to taste

• Optional: chives, extra cheese, and bacon bits for topping

Instructions:

1. Cook the bacon:
   In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove bacon, crumble it, and set aside. Leave about 2 tablespoons of bacon grease in the pot.

2. Sauté aromatics:
   Add the chopped onion to the pot and sauté in bacon grease until translucent (about 5 minutes). Add garlic and cook for another minute until fragrant.

3. Cook the potatoes:
   Add diced potatoes to the pot and stir to combine with onions and garlic. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender (about 15 minutes).

4. Mash and blend:
   Use a potato masher or immersion blender to partially mash the potatoes in the pot. Leave some chunks for texture.

5. Add dairy and cheese:
   Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue cooking on low heat until cheese melts and soup is creamy. Add salt and pepper to taste.

6. Serve:
   Ladle soup into bowls, and top with crumbled bacon, sliced green onions, extra cheese, and a dollop of sour cream or chives if you like.