Description
A rich and creamy loaded baked potato soup that’s easy to make and perfect for any occasion.
Ingredients
- 4 large russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup cooked and crumbled bacon
- 1/2 cup sour cream
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Instructions
- In a large pot, combine the diced potatoes and chicken broth. Bring to a boil and then simmer until the potatoes are tender, about 15-20 minutes.
- Blend the soup to your desired consistency using a potato masher or immersion blender.
- Stir in the heavy cream, shredded cheddar cheese, crumbled bacon, and sour cream.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with additional cheese, more bacon, and sliced green onions.
Notes
Peel potatoes for a smoother soup and don’t forget to season well. Toppings elevate the dish.