Description
Enjoy a bowl of creamy, comforting soup that captures the delicious flavors of a loaded baked potato. This recipe brings all your favorite baked potato toppings into a warm, satisfying soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 pounds Russet potatoes, peeled and diced
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup shredded cheddar cheese
- 2 slices cooked bacon, crumbled
- 2 tablespoons chopped chives
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth and bring to a simmer. Add diced potatoes and cook until tender, about 15-20 minutes.
- Reduce heat to low. Use an immersion blender to blend the soup until smooth, or carefully transfer soup to a regular blender and blend until smooth.
- Stir in milk and heavy cream. Heat gently until warmed through, but do not boil.
- Stir in cheddar cheese until melted.
- Season with salt and pepper to taste.
- Ladle soup into bowls. Garnish with crumbled bacon and chopped chives.
Notes
- For a thicker soup, use fewer potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
- Feel free to add other favorite baked potato toppings like sour cream or green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: Approximately 450
- Sugar: Approximately 6g
- Sodium: Approximately 800mg
- Fat: Approximately 28g
- Saturated Fat: Approximately 17g
- Unsaturated Fat: Approximately 11g
- Trans Fat: Approximately 1g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 4g
- Protein: Approximately 12g
- Cholesterol: Approximately 80mg