Description
Cheesy Loaded Baked Potato Soup: An Amazing Ultimate Recipe
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- ½ cup cooked bacon, crumbled (optional)
- 2 green onions, chopped (for garnish)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (optional, for thickening)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then add minced garlic and sauté for another minute.
- Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook until potatoes are tender, about 15-20 minutes.
- Once the potatoes are soft, use an immersion blender to blend until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a blender in batches.
- Stir in the heavy cream, shredded cheddar cheese, salt, and pepper. Continue to cook over low heat, stirring frequently until the cheese is melted and the soup is heated through.
- If you’d like a thicker consistency, in a small bowl, create a slurry with flour and some cold water. Gradually add this mixture to the soup, allowing it to thicken for a few more minutes.
- Fold in crumbled bacon for additional flavor, stirring until well combined.
- Ladle the soup into bowls, garnishing with additional cheese, chopped green onions, or even extra bacon if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Cheesy Loaded Baked Potato