Description
A cozy and creamy Loaded Baked Potato Soup, perfect for a chilly evening, featuring potatoes, cheddar cheese, and crispy bacon.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup sour cream (optional)
- 2 tablespoons butter or olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Garnishes: chopped chives, extra shredded cheese, crispy bacon bits, and a dollop of sour cream or Greek yogurt
Instructions
- Cook the bacon in a large Dutch oven or heavy pot until crisp. Transfer bacon to a paper towel-lined plate, leaving drippings in the pot.
- Sauté the onion in the bacon fat until translucent, about 5 minutes. Add garlic and cook for 30 seconds.
- Stir in the diced potatoes and smoked paprika, coating potatoes in the fat. Pour in the chicken broth and bring to a simmer.
- Cook until potatoes are fork-tender, about 15–20 minutes.
- Reduce heat to low. Stir in the milk and heavy cream. Use an immersion blender to pulse the soup a few times for a creamy texture.
- Remove from heat and stir in shredded cheddar and sour cream until smooth. Season with salt and pepper to taste.
- Serve in bowls, topped with crispy bacon bits, extra cheese, and chives.
Notes
For a lighter version, swap heavy cream for evaporated milk. For vegetarian, omit bacon and use smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: soup, baked potato, comfort food, easy recipe, family meal