Loaded Baked Potato Soup Recipe
This fully loaded baked potato soup is creamy, delicious, and quick to prepare. It’s made with chicken broth for lots of flavors, and a heavy dose of cream then loaded up with bacon, sliced green onions, and shredded cheddar.
Servings: 8 people
Calories: 444kcal
Ingredients
- 2 tablespoons salted butter
- 1 large onion minced (white or yellow)
- 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
Soup Toppings
- 2 cups shredded cheddar cheese
- 1/2 cup bacon bits
- 4 tablespoons green onions sliced thin
Instructions
- In a large pot, add the butter and then sautè the onion until it is golden brown. Add the garlic and continue to cook until it is slightly golden too.
- Add chicken broth and raw potato chunks. Bring the potatoes to a boil and continue to cook for 12-15 minutes, or until potatoes are fork-tender.
- Once the potatoes are cooked, remove from the heat and stir in the heavy cream and add salt and pepper. Carefully transfer to a blender in batches and blend until creamy.
- To serve, garnish with shredded cheese, bacon bits, green onions, or any of your favorite baked potato toppings. Enjoy!
Video
Notes
Storing leftovers: store in an airtight container in the fridge for up to 4 days.
Freezing: store completely cooled soup in freezer bags for up to 2 months. To thaw, transfer to the fridge overnight.
To reheat: put soup into a Dutch oven or sauce pot and warm over medium heat, stirring occasionally, until warmed through.
Substitution: Instead of heavy cream you can use evaporated milk.
Nutrition
Calories: 444kcal | Carbohydrates: 30g | Protein: 17g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 1035mg | Potassium: 938mg | Fiber: 6g | Sugar: 1g | Vitamin A: 933IU | Vitamin C: 33mg | Calcium: 254mg | Iron: 6mg