Description
Enjoy a creamy and comforting loaded baked potato soup. This recipe brings the flavors of a baked potato into a warm, satisfying soup.
Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Whisk in flour until smooth.
- Gradually whisk in chicken broth, ensuring no lumps form.
- Add potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- Using an immersion blender, partially blend the soup until it reaches your desired consistency. Some chunks should remain.
- Stir in heavy cream and cheddar cheese until cheese is melted and soup is creamy.
- Season with salt and pepper to taste.
- Ladle soup into bowls and top with sour cream, bacon crumbles, and green onions.
- Serve hot and enjoy your loaded baked potato soup.
Notes
- For a smoother soup, blend completely.
- Add more chicken broth for a thinner consistency.
- Customize toppings to your liking.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 75mg