Description

This loaded baked potato soup features a creamy base with tender potatoes, rich flavors, and toppings that make each bowl delightful. It’s quick to prepare and a perfect comfort food for any occasion.

Ingredients

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2 tablespoons salted butter
1 large onion, minced
2 tablespoons garlic, minced
5 cups chicken broth
4 pounds russet, gold, or red potatoes, cut into 3/4" pieces
12 ounces heavy cream
1 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
1/2 cup bacon bits
4 tablespoons green onions, sliced thin

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Instructions

In a large pot, melt the butter and sauté the minced onion until it turns golden brown. Add the minced garlic and cook until slightly golden as well.
Pour in the chicken broth and add the potato pieces. Bring the mixture to a boil and cook for 12-15 minutes, or until the potatoes are fork-tender.
Once the potatoes are tender, remove the pot from heat. Stir in the heavy cream along with the salt and pepper. Carefully blend in batches until creamy.
Serve the soup hot, garnished with shredded cheese, bacon bits, sliced green onions, or any favorite baked potato toppings.

Notes

For extra flavor, you can add herbs like chives or parsley on top before serving.
Make it ahead of time and reheat on low heat for a cozy meal later.
Adjust the thickness by adding more or less chicken broth to your liking.

Nutrition

Serving Size: 1 cup
Calories: 360
Sugar: 2g
Sodium: 800mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 10g
Cholesterol: 75mg