Description
A cozy and comforting loaded baked potato soup that’s easy to make and packed with flavor.
Ingredients
- 4 large potatoes, peeled and diced
- 6 strips of bacon, chopped
- 1 cup sharp cheddar cheese, grated
- 1 cup mild cheddar cheese, grated
- 4 cups chicken or vegetable broth
- 1 cup sour cream
- 1/2 cup milk
- Salt and pepper, to taste
- Chopped chives, for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the diced potatoes to the pot and cook for 5 minutes, stirring occasionally.
- Pour in the chicken or vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher or an immersion blender to mash some of the potatoes for a creamier texture.
- Stir in the sour cream, milk, and both cheeses until melted and well combined.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with crispy bacon, extra cheese, and chopped chives. Serve hot.
Notes
For a vegetarian version, skip the bacon and use vegetable broth. Add smoky flavors with smoked paprika.