A creamy baked potato themed soup with sour cream, cheddar cheese, green onions and bacon! Yum!
Baked potatoes are amazing and they get even better when you load them up with all of the fixing including melted butter, sour cream, shredded cheese, chives (or green onions), and crumbled bacon! They are amazing as a side and I even like to eat them as a meal! This soup uses the flavours of fully loaded baked potatoes and it’s even better that the original! The main ingredients are potatoes, onions, and broth along with the toppings: sour cream, cheese, bacon and green onions. You can actually bake the potatoes and then scoop out the flesh to add to soup but I like this stove top version, which is a little faster, where the potatoes are cubed and simmered until tender before optionally pureeing some or all of them. This soup is super easy to make so it’s perfect for any night of the week, even busy work nights, and the leftovers reheat well, so I like to make a double batch!
Add broccoli!
Loaded Baked Potato Soup
Prep Time:15 minutes Cook Time:30 minutes Total Time:45 minutes Servings: 6
A creamy baked potato themed soup with sour cream, cheddar cheese, green onions and bacon! Yum!
ingredients
- 4 ounces bacon, sliced into 1 inch pieces (optional)
- 1 cup onion, diced
- 3 cloves garlic, chopped
- 1/2 teaspoon thyme (optional)
- 1/4 cup flour (gluten-free for gluten-free)
- 4 cups chicken broth (or vegetable broth)
- 4 large russet potatoes (~2 pounds), diced (optionally peeled)
- 1/2 cup sour cream
- 1 cup sharp/old/aged cheddar cheese, shredded
- salt and pepper to taste
- 1/4 cup green onions (or chives), thinly sliced
- extra sour cream for garnish
- extra shredded cheese for garnish
directions
- Cook the bacon in a large saucepan before setting aside, reserving 1/4 cup bacon grease in the pan.*
- Add the onion to the pan and cook in the bacon grease over medium heat until tender, about 5-7 minutes.
- Add the garlic and thyme, mix and sprinkle in the flour, before mixing again and cooking for a minute.
- Add the broth and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Turn off the heat and optionally puree some or all of the potatoes.
- Mix in the sour cream and cheese and let it melt into the soup.
- Season with salt and pepper to taste and serve garnished with the bacon, green onions, sour cream and shredded cheese!
Note: *After cooking the bacon, there should be about 1/4 cup of bacon grease in the pan. If you have less, add some oil or butter to get to 1/4 cup. If you prefer you can drain the bacon grease and use 1/4 cup of butter (or 1/4 cup of oil).
Option: Instead of simmering the diced potatoes, bake the potatoes and scoop out the potato flesh.
Option: Use another type of potato, such as yukon gold.
Option: Mash or puree as desired for a chunky or smooth soup. I Like to puree some of the soup and leave some of the potatoes in cubes!
Option: Add 1 cup diced carrots along with the onions.
Option: Add 1 cup diced celery along with the onions.
Option: Add a pinch of cayenne or a dash of hot sauce for some heat!
Option: Add broccoli!
Option: Add spinach.
Option: Add corn.
Option: Add cream or cream cheese for an even creamier version!
