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Loaded Potato Soup

Loaded Baked Potato Soup

A creamy and comforting soup loaded with potatoes, cheese, bacon, and all your favorite toppings. Perfect for a cozy night in!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive Oil
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 6 cups Vegetable Broth
  • 2 pounds Russet Potatoes peeled and cubed
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup Heavy Cream
  • 1/2 cup Cheddar Cheese shredded
  • 1/4 cup Bacon crumbled, optional
  • 1/4 cup Green Onions chopped, optional
  • as needed Sour Cream optional, for topping
  • as needed Cheddar Cheese optional, for topping

Equipment

  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Large Spoon
  • Measuring Cups and Spoons
  • Cutting board and knife

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
  2. Stir in the garlic and cook for another minute until fragrant.
  3. Add the vegetable broth, potatoes, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
  4. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids.
  5. Return the soup to the pot. Stir in the heavy cream. Heat through, but do not boil.
  6. Stir in the shredded cheddar cheese until melted.
  7. Ladle the soup into bowls. Top with crumbled bacon, green onions, a dollop of sour cream, and extra cheddar cheese, if desired. Enjoy!

Notes

For a richer flavor, use chicken broth instead of vegetable broth. You can also add other vegetables like carrots or celery for extra flavor and nutrients. Leftovers can be stored in the refrigerator for up to 3 days.