Description
A rich and creamy baked potato soup topped with crispy bacon, sharp cheddar, and green onions for a comforting meal.
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 5-7 minutes until soft and translucent.
- Stir in the minced garlic and cook for another minute.
- Add the diced potatoes, broth, dried thyme, smoked paprika, salt, and pepper. Stir well and bring to a gentle boil.
- Reduce heat to a simmer, cover, and cook for 15-20 minutes until potatoes are fork-tender.
- Use an immersion blender to blend the soup to your desired consistency.
- Stir in the heavy cream, cheddar, and sour cream. Let it cook for 5 minutes until cheese is melted.
- Taste and adjust seasoning as needed. Serve topped with crumbled bacon, additional cheese, and green onions.
Notes
Can be made vegetarian by omitting bacon and using vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 60mg
Keywords: potato soup, comfort food, loaded baked potato, creamy soup, hearty soup