Description
Warm, creamy, and packed with comfort, this Loaded Baked Potato Soup brings all the flavors of a loaded spud into one spoonable bowl. With tender potatoes blended into a rich base and topped with melty cheese, crispy bacon, and green onions, it’s cozy enough for a cold night and easy enough for a weeknight dinner.
Ingredients
4 large russet potatoes, baked and diced
1 tablespoon butter
1 small onion, diced
2 cloves garlic, minced
3 cups milk
1 cup chicken or veggie broth
½ cup sour cream
1 cup shredded cheddar cheese
Salt and black pepper to taste
Toppings: crumbled cooked bacon, shredded cheese, sliced green onions
Instructions
In a large pot, melt butter and sauté onion until translucent. Add garlic and cook 1 more minute.
Stir in the milk and broth, then add the diced baked potatoes. Simmer for 10–15 minutes.
Use a potato masher or immersion blender to achieve your desired consistency—smooth or slightly chunky.
Stir in sour cream and cheddar cheese. Season with salt and pepper. Warm through without boiling.
Ladle into bowls and top with bacon, extra cheese, and green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 420 / Serving
- Fat: 25g / Serving
- Carbohydrates: 35g / Serving
- Fiber: 3g / Serving
- Protein: 14g / Serving