Description
A creamy, cheesy loaded baked potato soup that’s easy to make and perfect for a comforting meal.
Ingredients
- 4 large potatoes, baked
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 1/2 cup bacon, cooked and crumbled
- Salt and pepper to taste
Instructions
- Bake the potatoes until soft. Once cool, scoop out the insides and set aside.
- In a large pot, combine the chicken or vegetable broth and bring to a simmer.
- Add the scooped potato into the pot and stir well.
- Pour in the heavy cream and mix until smooth.
- Stir in the cheddar cheese, sour cream, and season with salt and pepper.
- Heat through until everything is well combined.
- Serve in bowls and top with green onions and crumbled bacon.
Notes
For a lower-carb option, substitute potatoes with cauliflower. Make it vegetarian by using vegetable broth and omitting bacon.