Description
A rich and creamy loaded baked potato soup with bacon, perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 4 pounds russet potatoes, peeled and cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh chives
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add bacon and cook until crispy, then remove with a slotted spoon and set aside.
- Toss in the onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and add cubed potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Blend about half of the soup until smooth, then return to the pot.
- Stir in heavy cream and cheddar cheese, cooking on low heat until cheese is melted.
- Mix in sour cream until well combined.
- Serve hot, garnished with reserved bacon bits, extra cheddar cheese, and chives.
Notes
For a healthier option, use turkey bacon instead of regular bacon.