Description
A creamy and hearty loaded baked potato soup topped with cheese, bacon, and green onions.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- In a large pot, combine diced potatoes, onion, and chicken broth.
- Bring to a boil and cook until potatoes are tender, about 15 minutes.
- Reduce heat and mash some of the potatoes for a creamy texture.
- Stir in heavy cream and half of the cheese.
- Season with salt and pepper.
- Serve hot, topped with remaining cheese, bacon, and green onions.
Notes
- For a vegetarian version, use vegetable broth and skip the bacon.
- Adjust thickness by adding more or less cream.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Loaded Baked Potato Soup