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Delicious bowl of creamy loaded baked potato soup topped with cheese and bacon

Loaded Baked Potato Soup

A rich and creamy soup that combines tender potatoes, crispy bacon, and sharp cheddar cheese, perfect for chilly evenings and satisfying any palate.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 medium russet potatoes, peeled and diced Russet potatoes offer a fluffy texture perfect for this soup.
  • 1 small onion, chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
Toppings
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled Bacon adds a savory flavor to the soup.
  • 2 stalks green onions, sliced Green onions enhance the presentation.
  • to taste Salt and pepper Adjust according to your preference.

Method
 

Preparation
  1. In a large pot, add the diced potatoes and chopped onion. Pour in the broth and bring it to a boil over medium-high heat.
  2. Reduce the heat and let it simmer for about 15-20 minutes or until the potatoes are soft.
Blending and Finalizing
  1. After the potatoes are cooked, use a potato masher or an immersion blender to mash part of the potatoes in the pot, giving it a thicker consistency while leaving some chunks for texture.
  2. Stir in the heavy cream, half of the cheese, and half of the crumbled bacon. Allow it to warm through.
  3. Season with salt and pepper according to your preference.
  4. Ladle the soup into bowls and top each serving with the remaining cheese, bacon, and sliced green onions.

Notes

Make it ahead of time and store in the refrigerator for up to four days. Reheat gently before serving. Can be frozen for up to three months. Substitute chicken broth with vegetable broth for a vegetarian version.