Description
A quick and creamy loaded baked potato soup that can be made in just 35 minutes, perfect for a comforting meal.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, combine the diced potatoes, onion, celery, and carrots.
- Add the chicken or vegetable broth and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Use a potato masher to mash some of the potatoes for a creamy texture.
- Stir in the heavy cream, cheddar cheese, and crumbled bacon.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
- For a vegetarian version, use vegetable broth and omit the bacon.
- Feel free to add other toppings like sour cream or additional cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
Keywords: 35-Minute Loaded Baked Potato Soup