Description
A creamy and hearty soup with classic baked potato toppings.
Ingredients
Scale
- 4 large baking potatoes, scrubbed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped chives
- 1/4 cup cooked bacon, crumbled
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Prick the potatoes several times with a fork and bake for 50-60 minutes, or until tender. Let cool slightly, then cut in half lengthwise. Scoop out the flesh, leaving a thin shell. Set shells aside.
- Mash the potato flesh in a bowl.
- Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add the mashed potato and chicken broth to the pot. Bring to a simmer, stirring occasionally.
- Reduce heat to low and stir in milk, cheddar cheese, and sour cream until smooth.
- Season with salt and pepper to taste.
- Ladle soup into the reserved potato shells.
- Garnish with chives and crumbled bacon.
Notes
- For a thicker soup, use less milk or add a cornstarch slurry.
- You can bake the potato shells until slightly crispy before filling.
- Add other toppings like green onions or a dollop of Greek yogurt.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Soup
- Method: Baking and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 potato shell
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg
Keywords: loaded baked potato soup, potato soup, creamy soup, comfort food, bacon, cheddar cheese, chives