Fully Loaded Baked Potato Soup
Warm up with this fully loaded baked potato soup, a creamy delight brimming with flavors that embrace your taste buds. Imagine velvety russet potatoes mingling with crispy bacon, rich cheddar cheese, and fresh green onions—each spoonful is like a cozy hug on a chilly day. Quick and easy to prepare, this soup is perfect for lunch or dinner gatherings, enriching moments with delightful memories.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 6 strips thick-cut bacon
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 2 cups shredded sharp cheddar cheese
- 4 green onions, sliced (for garnish)
- ½ cup sour cream (for topping)
- Salt and pepper to taste
Instructions
- Wash, peel, and chop the russet potatoes into bite-sized cubes.
- In a large pot over medium heat, cook bacon until crispy. Remove bacon and set aside. Sauté chopped onion in the bacon drippings until translucent (about 5 minutes).
- Stir in minced garlic for about a minute. Add diced potatoes and chicken broth; bring to a boil before reducing heat.
- Simmer uncovered for 15-20 minutes until potatoes are fork-tender.
- Lower heat and stir in cream cheese until melted. Gradually mix in shredded cheddar until smooth.
- Season with salt and pepper; serve topped with crispy bacon, green onions, and sour cream.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 370
- Sugar: 3g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: For added richness, substitute heavy cream for milk. Blend part of the soup for a thicker consistency without losing all the potato chunks. Customize toppings based on your preferences; consider adding extra cheeses or herbs.