Description
Enjoy a comforting bowl of loaded baked potato soup, packed with potato chunks, savory bacon, and melted cheese. This quick recipe delivers all the hearty flavors of a baked potato in a creamy, satisfying soup, ready in about 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound potatoes, peeled and diced
- 1 cup chopped onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced potatoes and chopped onion. Cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10-15 minutes, or until potatoes are tender.
- Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, transfer about half the soup to a regular blender and blend until smooth, then return it to the pot.
- Stir in milk and sour cream. Heat gently, but do not boil.
- Season with salt and pepper to taste.
- Ladle soup into bowls. Top with crumbled bacon, shredded cheddar cheese, and fresh chives.
Notes
- For a richer flavor, use half-and-half instead of milk.
- Add a pinch of cayenne pepper for a little heat.
- Garnish with extra cheese or a dollop of sour cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 60 mg