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A bowl of creamy loaded baked potato soup topped with cheese and chives

Loaded Baked Potato Soup

A creamy and hearty soup combining baked potatoes, cheese, bacon, and green onions, perfect for chilly days and gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large potatoes Starchy varieties like Russets are ideal.
  • 4 strips bacon Cooked until crispy.
  • 1 medium onion Finely chopped.
  • 4 cups chicken broth Use vegetable broth for a vegetarian version.
  • 1 cup heavy cream Can substitute with milk for a lighter version.
  • 2 cups shredded cheese Cheddar works well.
  • 1 bunch green onions Chopped for garnish.

Method
 

Preparation
  1. Peel and cube the potatoes.
  2. Cook the bacon in a large pot until crispy. Remove and set aside, leaving the grease in the pot.
  3. Add the chopped onion to the pot and cook until soft and translucent.
Cooking
  1. Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  2. Use a potato masher or immersion blender to puree the soup slightly, leaving some chunks for texture.
  3. Stir in the heavy cream and shredded cheese, heating until the cheese melts.
Serving
  1. Top with crispy bacon and chopped green onions before serving.

Notes

For a heartier soup, consider adding vegetables like broccoli or corn. Experiment with personal toppings such as sour cream or jalapeños.