Description
A warm and comforting creamy loaded baked potato soup that’s perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 2 large Russet potatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 4 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 1/4 cup nutritional yeast (optional)
Instructions
- Peel and dice your potatoes.
- Sauté chopped onions and minced garlic in a large pot until translucent.
- Add the diced potatoes and broth to the pot. Bring to a boil, then reduce to a simmer for about 15 minutes.
- Blend the soup with an immersion blender until smooth or your desired consistency.
- Stir in the heavy cream and cheese until heated through.
- Ladle the soup into bowls and top with bacon, green onions, and sour cream.
Notes
Feel free to substitute heavy cream with coconut milk for a lighter or dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
Keywords: soup, potato soup, creamy soup, comfort food, easy recipe