Description
A creamy and comforting loaded baked potato soup perfect for chilly nights.
Ingredients
Scale
- 4 large Russet Potatoes
- 6 slices thick-cut Bacon
- 1 cup shredded Sharp Cheddar Cheese
- 4 oz Cream Cheese
- 2 tablespoons Butter
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 4 cups low-sodium Chicken Broth
- Sour Cream for topping
Instructions
- Fry the bacon until crispy, then set aside and retain some fat in the pot.
- Cook the onions and garlic in the bacon fat until fragrant.
- Add the peeled, chopped potatoes to the pot and cover with chicken broth.
- Bring to a simmer and cook until potatoes are fork-tender.
- Mash about half the potatoes in the pot for thickness.
- Stir in heavy cream or half-and-half, cream cheese, cheddar, and butter until melted and creamy.
- Season with salt and pepper to taste, then serve with toppings of crispy bacon and more cheese.
Notes
Taste as you go; adjust salt especially with bacon. It tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg