Description
A rich and creamy loaded baked potato soup, full of all the classic toppings like bacon, cheddar, and green onions.
Ingredients
– 3 pounds russet potatoes, peeled and diced
– 1 onion, diced
– 4 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 2 cups milk
– 1/2 cup heavy cream
– 2 cups shredded cheddar cheese
– 6 slices bacon, cooked and crumbled
– 3 green onions, sliced
– Salt and pepper to taste
Instructions
1. – In a large pot, combine the diced potatoes, onion, and garlic. Pour in the broth and bring to a boil.
2. – Reduce heat and simmer for 15-20 minutes, until potatoes are tender.
3. – Use an immersion blender to partially blend the soup, leaving some potato chunks.
4. – Stir in the milk, heavy cream, and 1 cup of the cheddar cheese. Season with salt and pepper.
5. – Ladle soup into bowls and top with remaining cheddar cheese, crumbled bacon, and green onions.
Notes
For a lighter version, use low-fat milk and reduced-fat cheese. Top with additional toppings like sour cream or chives.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American