Loaded Baked Potato Soup
Ingredients
- 4 large russet potatoes (peeled and diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream (or half-and-half)
- 1/2 cup sour cream
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- 1 cup shredded cheddar cheese (plus more for topping)
- 1/2 cup cooked bacon (crumbled, for topping)
- 1/4 cup green onions (sliced, for garnish)
- 1/4 cup chopped fresh parsley (for garnish, optional)
Instructions
1. Cook the Potatoes:
- In a large pot, combine the diced potatoes, chopped onion, minced garlic, and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are tender.
2. Blend the Soup:
- Once the potatoes are tender, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is. Alternatively, you can transfer the soup in batches to a regular blender.
3. Add Cream and Seasonings:
- Stir in the heavy cream, sour cream, salt, black pepper, garlic powder, onion powder, and smoked paprika (if using). Mix well and heat through over low heat for about 5 minutes.
- Add the shredded cheddar cheese and stir until melted and well combined.
4. Serve:
- Ladle the soup into bowls and top with additional shredded cheese, crumbled bacon, sliced green onions, and chopped parsley if desired.
Enjoy!
This Loaded Baked Potato Soup is creamy, flavorful, and loaded with all the delicious toppings you love. It’s perfect for a cozy dinner or as a comforting lunch. Enjoy your delicious creation!
