Description
A creamy and rich Cheesy Loaded Baked Potato Soup with crispy bacon and fresh chives, perfect for chilly evenings.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 cup sharp cheddar cheese, shredded
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or milk
- 2 tablespoons butter
- Salt and pepper to taste
- Crispy bacon, chopped (for topping)
- Fresh chives or parsley (for garnish)
Instructions
- Peel and dice the russet potatoes into one-inch cubes. Rinse under cold water to remove excess starch.
- In a large Dutch oven, melt the butter over medium heat. Add the onions and garlic, sauté until fragrant and golden, about 5 minutes.
- Pour in the broth and add the potatoes. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use a potato masher to slightly mash the potatoes, leaving some chunks for texture. Stir in the heavy cream and heat through, adjusting seasoning as needed.
- Turn off the heat and mix in the shredded cheddar cheese until melted.
- Ladle soup into bowls and top with crispy bacon, fresh chives, and extra cheese if desired.
Notes
For a lighter version, you can use half-and-half or almond milk. Feel free to add sautéed mushrooms or roasted garlic for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg
Keywords: soup, comfort food, potato soup, cheesy soup, loaded baked potato