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Loaded Baked Potato Soup

A warm and comforting soup that combines the classic flavors of baked potatoes with rich creaminess, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes Peeled and diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese Divided
  • 1/2 cup cooked and crumbled bacon For topping
  • 1/4 cup chopped green onions For topping
  • to taste Salt and pepper
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour

Method
 

Preparation
  1. Peel and dice the russet potatoes.
  2. In a large pot, melt butter over medium heat.
  3. Add potatoes and cook for 5 minutes, stirring occasionally.
Cooking
  1. Sprinkle flour over the potatoes and stir for 1 minute.
  2. Gradually add chicken or vegetable broth while stirring to prevent lumps.
  3. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
  4. Stir in heavy cream and half of the cheese. Cook until cheese has melted.
  5. Season with salt and pepper to taste.
  6. Serve warm, topped with remaining cheese, crispy bacon, and green onions.

Notes

To store the soup, let it cool completely first. Then place it in an airtight container and keep it in the refrigerator for about 3-4 days. If you want to keep it longer, you can freeze it in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.