Loaded Baked Potato Soup Recipe
This loaded baked potato soup recipe is the ultimate comfort food, featuring creamy potatoes, crispy bacon, melty cheese, and rich sour cream. It's an easy-to-make hearty meal that's perfect for warming up on chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 6 medium russet potatoes, baked and diced
- 4 cups chicken broth
- 1 ½ cups heavy cream
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 6 slices cooked bacon, crumbled
- 3 green onions, chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Stir in flour to form a roux.
- Gradually whisk in chicken broth and heavy cream until smooth. Bring to a gentle simmer.
- Add diced baked potatoes to the pot. Use a potato masher to break down some of the potatoes for a creamier texture.
- Stir in shredded cheddar cheese until melted and combined.
- Add sour cream, crumbled bacon, and green onions, reserving some for garnish. Season with salt and pepper to taste.
- Serve hot, garnished with extra cheese, bacon, and green onions if desired.
Notes
- For added flavor, use smoked bacon and sharp cheddar cheese.
- Leftovers can be stored in the fridge for up to 3 days. Reheat gently to avoid curdling the cream.
- Adjust thickness by adding more broth if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
Find it online: https://ymrecipes.com/loaded-baked-potato-soup-recipe/