Description
A creamy and delicious loaded baked potato soup that’s easy to make and perfect for weeknight dinners.
Ingredients
Scale
- 4 large Russet Potatoes (Best for fluffiness)
- 6 slices Bacon (Crisp it up first)
- 2 cups Sharp Cheddar Cheese, shredded (Freshly shredded for melting)
- 1 cup Heavy Cream (Adds creaminess)
- 1/4 cup Green Onions or Chives, chopped (For garnish)
- 4 cups Chicken Stock (Use low-sodium)
- 1/2 cup Sour Cream (Topping for extra tang)
- 4 tablespoons Butter (For sautéing)
- 1/4 cup Flour (Thicken the soup)
Instructions
- Cook the bacon in a large pot until crispy; remove and set aside.
- Melt butter in the same pot and cook chopped green onions until fragrant.
- Stir in flour to form a thick base without browning.
- Gradually pour in the chicken stock, scraping the bottom of the pot as you go.
- Add diced potatoes and simmer until soft (about 15-20 minutes).
- Mash some potatoes in the pot for a thick yet slightly chunky texture.
- Reduce heat and stir in heavy cream, cheese, sour cream, salt, and pepper, letting it slowly become creamy.
- Finish with crispy bacon and extra cheese and chives as desired.
Notes
For variations, use half and half instead of heavy cream or veggie stock instead of chicken. Can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg