Description
A warm, creamy soup that combines the flavors of a loaded baked potato into one comforting dish.
Ingredients
Scale
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken broth or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until soft and translucent.
- Add minced garlic and cook for an additional minute.
- Add diced potatoes, chicken or vegetable broth, dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes, or until potatoes are fork-tender.
- Blend the soup with an immersion blender or in batches with a stand blender until smooth, adjusting for texture preference.
- Stir in heavy cream, cheddar cheese, and sour cream, cooking over low heat until cheese is melted and soup is heated through (about 5 minutes). Adjust seasoning if necessary.
- Ladle into bowls and top each with crumbled bacon, additional cheese, and green onions before serving.
Notes
For extra flavor, consider roasting your potatoes instead of boiling them. Add hot sauce for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: soup, comfort food, baked potato, creamy soup, easy recipe