This Loaded Baked Potato Soup is rich and creamy with all the toppings! This simple potato soup is made with homemade chicken broth, heavy cream, and tender chunks of potatoes. Serve it topped with shredded cheddar cheese, green onions, and crispy turkey bacon bits!
5 - 6cupsrusset potatoes4 - 5 large potatoes (chopped)
¾cupheavy cream
ToppingsOptional
Cheddar cheeseshredded
8 - 10piecesof crispy turkey baconcrumbled
Green onions or chiveschopped
Sour cream
Prevent your screen from going dark
Instructions
Heat ghee/ vegetable oil in a large pot. Saute the chopped onions and celery until they start to soften, about 5 minutes. Add in the minced garlic and cook for 1 minute. Then add in the salt, ground black pepper, fresh or dried thyme, cayenne pepper, chicken broth, and cubed potatoes.
Bring the soup to a boil, then reduce the heat to a simmer. Cook covered for 30 minutes or until the potatoes are tender but still a little firm.
Add half of the soup into a blender, and blend until smooth. Add it back to the pot. Then add in the heavy cream and taste for seasoning if necessary.
Serve with shredded cheddar cheese, crispy turkey bacon, and chopped green onions. Enjoy!
Notes
Store leftover soup in an airtight container for up to 3 days in the refrigerator, and in a freezer-safe plastic bag or container for up to 3 months.Reheat potato soup with a splash of chicken broth. Potato soup will thicken as it cools and the broth helps it get back to the right consistency.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.