Description
Enjoy a bowl of creamy, comforting Loaded Baked Potato Soup, packed with all the delicious flavors of your favorite baked potato.
Ingredients
Scale
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 4 cups cubed peeled russet potatoes
- 4 cups chicken broth
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 tablespoons chopped fresh chives
- 1/4 cup sour cream
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened, about 5-7 minutes.
- Add potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer soup to a regular blender and blend until smooth.
- Return soup to the pot if using a regular blender. Stir in milk, salt, and pepper. Heat through, but do not boil.
- Stir in cheddar cheese until melted.
- Ladle soup into bowls. Top with crumbled bacon, chives, and a dollop of sour cream.
Notes
- For a thicker soup, you can use fewer potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup.
- Feel free to add other toppings like extra cheese, green onions, or a drizzle of hot sauce.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg