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Loaded Potato Soup

A creamy, hearty, and totally satisfying soup that brings all the richness of baked potatoes to your bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large potatoes, peeled and diced Russets or Yukon Golds work well.
  • 1 medium medium onion, chopped
  • 2 cloves cloves garlic, minced
  • 4 cups chicken broth Ensure it's gluten-free if needed.
  • 1 cup heavy cream Can substitute with a non-dairy option.
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup green onions, chopped For garnish.
  • Salt and pepper to taste
  • Bacon bits for garnish Optional, can substitute with vegan bacon bits.

Method
 

Preparation
  1. In a large pot, sauté the chopped onion and minced garlic until translucent.
  2. Add the diced potatoes and chicken broth. Bring to a boil and then simmer for 20-25 minutes until the potatoes are tender.
  3. Using a potato masher, mash some of the potatoes for a creamy texture, leaving some chunks for consistency.
  4. Stir in the heavy cream, cheddar cheese, and sour cream. Cook on low heat until the cheese is melted and everything is heated through.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with chopped green onions and bacon bits.

Notes

This soup keeps well in the fridge for 3-4 days, and can be frozen for later use. For reheating, bring it back to a gentle simmer and add a splash of cream if it’s too thick. Don't rush the cooking; let those potatoes get soft for perfect texture!