Loaded Baked Potato Soup

Warm, creamy, and loaded with all the comforts of a baked potato, this soup is perfect for chilly nights or hearty weeknight dinners.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces potatoes, scrubbed Use Russet or Yukon Gold for best texture.
8 slices bacon Reserve some for garnish.
4 tbsp unsalted butter Helps sauté aromatics.
2 cloves garlic, minced Adds flavor.
1/4 cup yellow onion Sauté until translucent.
2 cups chicken broth Can substitute with vegetable broth for vegetarian version.
1 cup heavy cream Can substitute with half-and-half for lighter version.
1 cup shredded cheddar cheese Adds richness and flavor.
to taste Salt and pepper Adjust seasoning to preference.
Chives for garnish Adds texture and freshness.

Method

Preparation

In a large pot, cook the bacon until crispy. Remove and set aside.
In the same pot, add butter, garlic, and onion; sauté until onion is translucent.
Add cubed potatoes and chicken broth; bring to a boil.
Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Mash some of the potatoes for a thicker consistency.
Stir in heavy cream, cheese, and season with salt and pepper.
Top with crumbled bacon and chives before serving.

Notes

Serve hot in bowls with extra shredded cheddar and chives. Pair with crusty bread or a warm baguette. For a heartier meal, add a green salad or roasted vegetables. Store in airtight containers in the refrigerator for up to 3-4 days or freeze without cream and cheese added for up to 2 months.