Loaded Baked Potato Soup

Potato soup is one of the easiest soups to make, and because I love a loaded baked potato, I make my soup with all the toppings I would use on a loaded baked potato, including cheese, bacon, and chives. If that isn’t enough, I add chopped tomatoes and a dollop of sour cream. The soup takes just 30 minutes to make and uses just one pan if you use an immersion blender. I recommend making a double recipe since it reheats easily and makes great leftovers.

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Ingredients

Serves 4

Baked Potato: 

• 1/2 stick butter

• 1 onion, chopped

• 1 clove garlic, minced

• 3 cups chicken broth

• 2 cups whole milk

• 1 1/2 pounds russet potatoes, peeled and cut into 1” chunks

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Toppings:

• 1 cup grated cheddar cheese

• 4 strips bacon, cooked until crispy, chopped

• 1/4 cup chives, minced

Process

In a large saucepan, heat butter over medium high heat until melted. Add onions and cook until soft. Add garlic and cook one minute. Pour in broth and milk and add potatoes. Simmer until potatoes are tender, about 25 minutes. Season with salt and pepper. Turn off heat and insert an immersion blender to blend the soup until smooth. Alternatively, you can pour the mixture into a blender and blend until smooth, then return to the saucepan. Re-heat soup if needed, then ladle into bowls. Top with cheese, bacon, and chives and serve.