Description
Warm up faster than you thought possible with Loaded Baked Potato Soup! Creamy, hearty, and ready in 15 minutes. Get the recipe!
Ingredients
- 4 medium russet potatoes: These are your classic choice for baked potatoes, offering the ideal texture and flavor for the soup base. Alternatively, you can use Yukon Gold potatoes for a creamier texture.
- 1 tablespoon olive oil: For sautéing and giving the soup a rich base. You could also substitute with butter for an even creamier flavor.
- 1 medium onion, diced: Onions add depth to the soup, and once sautéed, they create a savory undertone. Sweet onions or shallots can also work here.
- 2 cloves garlic, minced: A must-have for any great soup. Garlic infuses a subtle aromatic flavor that balances the richness of the potatoes.
- 4 cups chicken broth: This forms the soup’s base and gives it a savory, full-bodied taste. For a vegetarian version, vegetable broth is an excellent alternative.
- 1 cup heavy cream: For that velvety texture. If you’re looking for a lighter option, you can substitute with half-and-half or coconut milk for a dairy-free version.
- 1 ½ cups shredded cheddar cheese: The hallmark of loaded baked potatoes! Use sharp cheddar for a bolder flavor, or try a combination of cheddar and Monterey Jack for extra creaminess.
- ½ cup cooked bacon bits: Bacon brings the perfect smoky crunch, but if you prefer a vegetarian version, smoked tempeh or mushrooms can offer a similar depth of flavor.
- ½ cup green onions, chopped: These fresh onions provide a pop of color and a slight peppery bite. You can also experiment with chives for a milder flavor.
- Salt and pepper to taste: Seasoning is key! Adjust these according to your taste preferences
Instructions
Start by washing and peeling the russet potatoes. Cut them into 1-inch cubes to ensure they cook quickly and evenly. The smaller you cut the pieces, the faster they’ll cook!
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 2 minutes, or until the onions become translucent. Next, add the minced garlic and sauté for an additional minute, allowing the garlic to release its flavor and aroma.
Now it’s time to bring in the potatoes. Add the cubed potatoes to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 5 minutes or until the potatoes are tender when pierced with a fork.
Once the potatoes are cooked, use a potato masher or the back of a spoon to mash some of the potatoes right in the pot. This will give the soup a creamy base while leaving some potato chunks for texture. If you prefer a completely smooth soup, you can use an immersion blender to blend it until smooth.
Stir in the heavy cream and shredded cheddar cheese. Continue to cook the soup over low heat, stirring occasionally, until the cheese is completely melted and the soup reaches a creamy consistency.
Finally, stir in the crispy bacon bits and chopped green onions. Taste the soup and adjust the seasoning with salt and pepper. If you like your soup extra cheesy, sprinkle additional shredded cheddar on top
- Prep Time: PT5M
- Cook Time: PT10M
- Cuisine: American
Nutrition
- Calories: 300-350 kcal
- Sugar: 3g
- Sodium: 500-700mg
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10-12g
Keywords: Loaded Baked Potato Soup