Description
A creamy, hearty loaded baked potato soup topped with crispy bacon and fresh scallions, perfect for cozy evenings.
Ingredients
Scale
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes along with the broth, dried thyme, smoked paprika, and season with salt and pepper. Bring to a gentle simmer and cook until potatoes are tender, around 15-20 minutes.
- If you prefer a smooth soup, use an immersion blender in the pot until desired consistency is reached. For chunkier soup, blend in batches leaving some potato pieces whole.
- Mix in the heavy cream, shredded cheddar cheese, and sour cream until the cheese melts and everything is combined. Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and finish with crumbled bacon, extra cheddar, and chopped green onions.
Notes
For a thicker soup, adjust broth quantity and consider using leftover baked potatoes to save time.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg