Description
This Loaded Baked Potato Soup is a creamy, comforting bowl that captures all the delicious flavors of your favorite baked potato with all the fixings. It’s an easy recipe perfect for a cozy meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups cubed peeled Russet potatoes (about 2 medium)
- 4 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 tablespoons chopped fresh chives
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in the cubed potatoes, chicken broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes, or until potatoes are very tender.
- Carefully transfer about half of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.
- Stir in the milk and heavy cream. Heat gently until warmed through, but do not boil.
- Stir in the shredded cheddar cheese until melted and the soup is creamy.
- Serve hot, topped with crumbled bacon and fresh chives.
Notes
- For a thicker soup, use fewer potatoes or simmer uncovered for a few extra minutes.
- You can substitute vegetable broth for chicken broth to make this vegetarian.
- Add a dollop of sour cream on top for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 70mg