Description
A warm and creamy loaded baked potato soup blended with smoky bacon, sharp cheddar cheese, and fresh chives, perfect for chilly nights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 cups chicken broth
- 4 pounds russet potatoes, peeled and cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh chives
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add chopped bacon and cook until crisp. Remove the bacon and set it aside, leaving the grease in the pot.
- Add chopped onion to the pot and sauté until softened, about 5 minutes.
- Add minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the cubed potatoes, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Carefully transfer about half of the soup to a blender or use an immersion blender to blend until smooth. Return the blended soup to the pot.
- Stir in the heavy cream and shredded cheddar cheese. Cook over low heat, stirring until the cheese melts and the soup is heated through. Do not boil.
- Stir in sour cream until well combined.
- Serve hot, garnished with reserved bacon, additional cheddar cheese, and fresh chives.
Notes
For extra flavor, let the bacon grease cool slightly before adding the onions. Taste as you go to ensure seasoning is perfect.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg
Keywords: soup, loaded baked potato, comfort food, creamy soup, family meal
