Simmering Saturdays: Loaded Baked Potato Soup
Loaded Baked Potato Soup
Is there anything better than loaded baked potato soup on a cold rainy day? This creamy, comforting baked potato soup is made with simple ingredients and loads of cheese and is topped with crumbled bacon, green onions, and of course, more cheese!
Ingredients
- 4 large russet potatoes – peeled, and chopped into 1-inch pieces
- 4 tablespoons butter
- 1 tablespoon minced garlic
- ½ yellow onion – diced
- 6 cups chicken broth – divided
- 2 teaspoons salt – or to taste, divided
- 2 cups milk – or 2 more cups broth
- 1 cup shredded white cheddar cheese – more for topping (see note)
- 1 cup sharp cheddar cheese – more for topping (see note)
- ½ teaspoon cracked black pepper – or ¼ teaspoon finely ground black pepper
- 4 green onions – chopped
- ½ cup crumbled bacon pieces
Instructions
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In a large pot over medium high heat, melt the butter. Stir in garlic 1-2 minutes til very fragrant.
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Stir in onions, followed by potatoes, 2 cups of chicken broth, and 1 teaspoon salt.
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Bring to a boil and cook for 12-15 minutes until potatoes are very soft. Reduce heat to medium-low.
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Stir in 4 cups broth, or 2 cups of broth and 2 cups of milk.
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Blend with an immersion blender (or in batches in a blender) til smooth.
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Stir in shredded cheeses until melted. Taste, add salt and pepper to taste.
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Serve in individual bowls and add plenty of additional cheese, bacon, and green onions. Enjoy!
