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Loaded Baked Potato Soup

A warm and hearty soup featuring the comforting flavors of baked potatoes with bacon, cheese, and sour cream, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes, peeled and diced
  • 4 slices bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese divided for serving
  • 1 cup sour cream
  • 4 cups chicken or vegetable broth for richer flavor, use a combination of both
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Chives or green onions for garnish

Method
 

Cooking the Bacon
  1. In a large pot, cook bacon until crispy. Remove, crumble, and set aside.
Sautéing Vegetables
  1. In the same pot, add chopped onion and garlic; sauté until translucent.
Cooking the Potatoes
  1. Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
Blending the Soup
  1. Use a potato masher or immersion blender to blend the soup to your desired consistency.
Final Touches
  1. Stir in the sour cream and half of the cheddar cheese.
  2. Season with salt and pepper.
Serving
  1. Serve hot, topped with crumbled bacon, remaining cheese, and chives.

Notes

Best served hot. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave until warmed through.