Loaded Baked Potato Soup
This loaded baked potato soup is thick, creamy, and comforting, featuring soft potatoes, rich cream, melted cheddar cheese, crispy bacon, and fresh green onions.
Ingredients
Main Ingredients
- 4 large large potatoes, peeled and diced Use russet potatoes for best texture.
- 6 cups chicken or vegetable broth
- 1 cup heavy cream Avoid boiling hard after adding.
- 1 cup shredded cheddar cheese Stir often after adding.
- 1/2 cup cooked bacon, crumbled Cook until crisp for best topping.
- 1/4 cup green onions, chopped
- Salt and pepper to taste Taste before adding more salt.
Instructions
Preparation
- In a large pot, bring the chicken or vegetable broth to a boil.
- Add the diced potatoes and cook for 15–20 minutes, or until the potatoes are tender.
- Use an immersion blender to blend the soup until smooth. Leave some potato pieces for extra texture.
- Stir in the heavy cream and shredded cheddar cheese.
- Season with salt and pepper.
- Cook for a few more minutes until the cheese melts and the soup is hot.
- Top each bowl with crumbled bacon and chopped green onions before serving.
Notes
For best results, cut the potatoes into similar-sized pieces. You can modify the soup texture based on your preference. Add various toppings just before serving for the best experience.