LOADED BAKED POTATO SOUP

Step 3: Cook the Potatoes

1. Add the diced potatoes to the pot and stir to coat with butter and onion mixture.
2. Pour in the chicken broth, making sure the potatoes are fully covered.
3. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 15–20 minutes, or until potatoes are tender when pierced with a fork.

Step 4: Blend for Creaminess

1. Use a potato masher for a chunky soup, or an immersion blender for a smoother texture.
2. Blend until the soup reaches your desired consistency.
3. Be careful not to overblend if you like potato chunks in your soup.

Step 5: Add Dairy and Cheese

1. Stir in the heavy cream, sour cream, and shredded cheddar cheese.
2. Cook on low heat, stirring frequently, until the cheese is melted and the soup is creamy.
3. Season with salt and black pepper to taste.

Step 6: Garnish and Serve

1. Ladle the soup into bowls.
2. Sprinkle with the crispy bacon you set aside earlier and chopped green onions.
3. Add extra cheese or chives if desired.
4. Serve hot with crusty bread or a warm dinner roll for an extra comforting meal.

Tips for the Perfect Loaded Baked Potato Soup

• Potato variety: Russet potatoes are ideal because they’re starchy and give the soup a creamy texture.
• Cheese melting: Add cheese slowly and keep heat low to prevent curdling.
• Make it vegetarian: Swap bacon and chicken broth for olive oil and vegetable broth.
• Storage: This soup keeps well in the fridge for 3–4 days and can be frozen for up to a month.

Loaded Baked Potato Soup is more than just a side dish—it’s a meal in itself. With crispy bacon, rich cheddar, and tender potatoes, every spoonful feels like a warm hug. Once you try this recipe, it will quickly become a go-to comfort food for cozy nights in.

If you want, I can also create a quick cheat sheet version with tips for making it in under 30 minutes while keeping it ultra-creamy and flavorful. This is perfect for busy weeknights. Do you want me to make that?