Loaded Baked Potato Soup Recipe: A Creamy Delight!
A creamy and hearty loaded baked potato soup that is perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the flour and whisk until smooth, cooking for about 1 minute.
- Gradually add the chicken broth, whisking constantly until the mixture thickens.
- Add the diced potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender.
- Stir in the milk, cheddar cheese, sour cream, and half of the bacon. Cook until heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with remaining bacon and green onions.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Feel free to add more toppings like additional cheese or chives.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg