Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
For the Soup:
- 6 large russet potatoes, peeled and diced (or leave the skin on if you’re feeling rebellious)
- 4 slices of bacon (or more because bacon is life)
- 1 medium onion, diced (prepare to cry)
- 2 cloves garlic, minced (keep the vampires away)
- 4 cups chicken broth (or vegetable broth if you’re feeling virtuous)
- 2 cups heavy cream (because this is not the time for skim milk)
- 1 cup shredded cheddar cheese (plus extra for sprinkling—cheese greed is allowed)
- ½ cup sour cream
- Salt and black pepper, to taste
For the Toppings:
- More shredded cheddar cheese (duh)
- Chopped chives or green onions (for that “I eat vegetables” look)
- Crumbled bacon (you already know it’s worth it)
- A dollop of sour cream (the cherry on top of this potato sundae)
Instructions
- Cook the Bacon:
- Heat a large pot over medium heat and cook the bacon until crispy. Set the bacon aside on a plate lined with paper towels, but don’t even think about tossing that glorious bacon grease—it’s your secret weapon.
- Sauté Your Aromatics:
- In the same pot, toss in the onion and let it sizzle in the bacon grease. Cook for 3–5 minutes, or until the onions look soft and you’re questioning why you don’t caramelize onions for fun. Add the garlic and cook for another 30 seconds (don’t burn it unless you enjoy a hint of bitterness).
- Potatoes Meet Broth:
- Add the diced potatoes to the pot and pour in the chicken broth. Bring it all to a boil, then lower the heat and let it simmer for 15 minutes, or until the potatoes are so soft you can mash them with a harsh glance.
- Blend or Mash:
- Here’s your moment of truth: blend the soup until creamy with an immersion blender or mash it with a potato masher if you like a chunkier vibe. (No blender? That’s okay—you’re rustic!)
- Make It Creamy:
- Stir in the heavy cream, cheddar cheese, and sour cream. Watch in awe as your soup turns into a cheesy masterpiece. Add salt and pepper to taste, because this is your kingdom of flavor.
- Serve Like a Boss:
- Ladle the soup into bowls, then go wild with toppings: sprinkle cheddar cheese, crumble the bacon, add a dollop of sour cream, and scatter those chives like you’re on a cooking show.
Do’s and Don’ts
DO:
- Use real potatoes. Instant mashed potatoes in soup? That’s a crime against carbs.
- Taste as you go—you’re the soup whisperer here.
- Double the bacon. (No one will complain. Ever.)
DON’T:
- Skimp on the toppings. This is loaded potato soup, not kinda-sorta loaded.
- Rush the simmering step. Let those potatoes soak up all the love and flavor.
- Forget the sour cream—it’s the Beyoncé of this dish.
Optional Add-Ins and Variations:
- Spicy Kick: Add a pinch of cayenne or hot sauce if you like your soup with sass.
- Veggie Boost: Toss in some broccoli or corn for bonus nutrients (and guilt relief).
- Protein Party: Stir in cooked chicken or leftover ham if you need more oomph.
Loaded Baked Potato Soup is creamy, cheesy, and everything you love about baked potatoes in slurpable form. It’s the perfect way to say, “I deserve comfort food today.” 🥔🧀🥓✨
