Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, melt butter over medium heat.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in broth and bring to a boil. Reduce heat and simmer for 15 minutes or until potatoes are tender.
- Use a masher to partially mash the potatoes, leaving some chunks for texture.
- Stir in heavy cream, cheddar cheese, and salt. Cook until cheese is melted.
- Ladle soup into bowls and top with crumbled bacon, sour cream, and green onions.
- Serve hot and enjoy.
Notes
- For a vegetarian version, use vegetable broth and omit bacon.
- Adjust seasoning to taste before serving.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg
Keywords: loaded baked potato soup, creamy potato soup, comfort food, easy soup recipe