Description
Make a creamy, thick soup that tastes like a loaded baked potato, complete with bacon, cheese, and chives. This recipe works on the stovetop, in a slow cooker, or in an Instant Pot.
Ingredients
Scale
- 4 large Russet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces cream cheese, cubed
- 1 cup shredded sharp cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup sour cream, plus more for topping
- 1/4 cup fresh chives, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Remove about 2 cups of the soup mixture and blend until smooth using an immersion blender or standard blender. Return the blended mixture to the pot. This helps thicken the soup.
- Reduce heat to low. Stir in heavy cream and cubed cream cheese until the cheese melts completely and the soup is smooth. Do not let the soup boil after adding dairy.
- Stir in the shredded cheddar cheese until melted. Season with salt and pepper.
- Remove the pot from the heat. Stir in the 1/2 cup of sour cream until fully incorporated.
- Ladle the soup into bowls. Top each serving with crumbled bacon, extra shredded cheddar, a dollop of sour cream, and fresh chives.
Notes
- For a gluten-free soup, confirm your broth is certified gluten-free. No flour is used in this base recipe.
- To prevent sour cream from curdling, remove the soup from the heat before stirring it in.
- If you prefer a thicker soup, mash more potatoes against the side of the pot or blend an extra cup of the soup mixture.
- Yukon Gold potatoes result in a slightly creamier texture than Russet potatoes.
- This soup freezes well. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring often. Add extra cream or milk if the texture seems too thick after thawing.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 8
- Sodium: 750
- Fat: 42
- Saturated Fat: 24
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 4
- Protein: 18
- Cholesterol: 110