Description
A creamy, dreamy loaded potato soup that captures all the comforting flavors of a baked potato.
Ingredients
- 4 large potatoes, peeled and diced
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Salt and pepper, to taste
Instructions
- In a large pot, bring the chicken broth to a boil and add in the diced potatoes. Cook until tender, about 15 minutes.
- Once the potatoes are soft, reduce the heat and stir in the heavy cream, cheddar cheese, and sour cream.
- Use an immersion blender to puree the soup to your desired consistency.
- Stir in the crumbled bacon and season with salt and pepper.
- Garnish with chopped green onions and more cheese if desired. Serve hot.
Notes
Avoid rushing the blending stage to ensure a smooth texture. You can substitute heavy cream with milk for a lighter version.