Loaded Baked Potato Soup
This Loaded Baked Potato Soup is creamy, hearty, and packed with all the comforting flavours of a loaded baked potato. Made with tender russet potatoes, crispy bacon, melted cheese, sour cream, and fresh chives, this cozy soup is perfect for chilly days when you're craving something warm and satisfying.
Ingredients
- 6 Bacon Strips cooked and crumbled + extra for stopping (optional)
- 3 Russet Potatoes clearned, peeled and diced
- 1/2 Cup Onion diced
- 900 ml Chicken Broth
- 1-1 1/2 Cup Heavy Cream
- 1 tsp Salt or to taste
- 1/2 tsp Black Pepper or to taste
- 1 Cup Shredded Cheese + extra for stopping (optional)
- 1/4 Cup Chives finely minced + extra for stopping (optional)
- 1/4 Cup Sour Cream (about 1 tbsp per serving as a topping)
Instructions
- Cook the bacon strips in a large pot or skillet until crispy. Remove, crumble, and set aside. Reserve a little bacon grease in the pot if desired.
- Add the diced onion and potatoes to the pot and cook over medium heat for 3–4 minutes, until softened.
- Next, add in your chicken broth, salt and black pepper. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are fork-tender.
- Use a potato masher to gently mash some of the potatoes, leaving some chunks for texture. For a smoother soup, you can blend more of the potatoes with an immersion blender.
- Keep the heat on medium-low and stir in 1 cup of heavy cream and simmer for another 5–10 minutes. Add the remaining ½ cup if you'd like a thinner, creamier soup.
- Reduce the heat to low and stir in the shredded cheese until melted and incorporated. Stir in the chives and most of the cooked bacon, reserving some for topping.
- Ladle the soup into bowls and top with a spoonful of sour cream, extra shredded cheese, crispy bacon, and fresh chives. Enjoy!
Keep the heat low after adding the cream and cheese to prevent the soup from becoming grainy.