Loaded Baked Potato Soup

Here’s a comforting recipe for Loaded Baked Potato Soup that’s rich and satisfying, perfect for chilly days!

Loaded Baked Potato Soup

Ingredients:

• 4 large russet potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream (or milk for a lighter version)
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese (plus more for topping)
• 4 slices bacon, cooked and crumbled (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional)
• Chopped green onions or chives for garnish

Instructions:

1. Cook the Potatoes:
   • In a large pot, combine the diced potatoes, broth, onion, and garlic. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
2. Mash the Potatoes:
   • Once the potatoes are cooked, use a potato masher or fork to mash some of the potatoes in the soup, leaving some chunks for texture.
3. Add Cream and Seasonings:
   • Stir in the heavy cream, sour cream, cheddar cheese, salt, pepper, and paprika. Cook over low heat until the cheese is melted and the soup is heated through.
4. Serve:
   • Ladle the soup into bowls and top with additional cheddar cheese, crumbled bacon, and chopped green onions or chives.

Tips:

• Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove.
• Variations: Add other toppings like diced tomatoes, jalapeños, or avocado for extra flavor!

Enjoy your delicious loaded baked potato soup!