Description
A creamy and cheesy soup that captures the essence of a loaded baked potato, topped with crispy bacon and fresh green onions.
Ingredients
- 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 (optional)
Instructions
- Heat olive oil in a large pot over medium heat and sauté the onion until soft. Add garlic and cook for one minute more.
- Add potatoes, broth, thyme, paprika, salt, and pepper. Bring to a gentle simmer and cook until potatoes are tender, about 15 to 20 minutes.
- Use an immersion blender for desired texture or mash some potatoes against the pot wall for chunkiness.
- Stir in cream, cheddar, and sour cream until the cheese melts. Adjust seasoning as needed.
- Ladle soup into bowls and top with bacon, extra cheese, and green onions. Serve immediately.
Notes
For a smoother texture, blend thoroughly; for a chunkier soup, mash lightly. Crisp bacon just before serving for best results.